I just checked out the recipie for Baker's buttercream icing in the recipie section. Sounds yummy, but I have a couple of questions. Does it have to be frozen before use; why does it say to ice frozen layers - does the cake have to be cold; and finally, what consistency is it - medium or stiff enough for roses, etc.....
Debbie L.
6
replies
cheekysweets
Posted 19 Feb 2006 , 7:36pm
post #6 of 7
Yes, I have just used it on my latest cake. Yes, it must be frozen and whipped in a frozen state. Cake cannot sit out long while decorating must put it in the fridge or it gets to soft. It DOES NOT CRUST!!!! But it does taste very good. I found it was easy to work with cold and harder as it warmed up an got softer.HTH
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