Has Anybody Ever Tried "double Frosting" ?
Decorating By snarkybaker Updated 3 Apr 2007 , 1:53am by LaSombra
I reeeeealllly don't like powdered sugar frosting, but the european buttercreams are all shiny and for some types of decorating are very difficult to work with.
I've been thinking that the answer might be to crumb coat with IM or SMBC chill, and then final coat with a powdered sugar decorators frosting to get a nice matte coat . Has anybody tried it ?
Seems like a pain to make both kinds. 
Let us know hoe it turns out if you try it.
I recall a post by risquebusiness describing how she double frosted her cakes....
Although I can't remember the exact details; I think she preferred the mbc's, but over frosted with a thin layer of American b/c....
(Might have been because she was using a FBCT and wanted the frostings to match.)
If you're really interested you can check her old posts.
I haven't tried this but I was thinking the other day about what if you did two coats of different colors and then used a comb on the side to make different colored stripes? I wonder if that'd turn out really cool...
Thinking outside the box, I like it. 
I haven't tried this but I was thinking the other day about what if you did two coats of different colors and then used a comb on the side to make different colored stripes? I wonder if that'd turn out really cool...
Sounds cool. Let us know if you try it!
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