To Crust Or Not To Crust...that Is A Big Question!
Decorating By CakeRN Updated 11 May 2007 , 11:34pm by TexasSugar
I am doing my daughters wedding cake in 3 weeks ( 5 tiers) and want the best icing. The last icing I made I used hi ratio shortening and it crusted too much. It started cracking when I lifted the cake board ( I think I added meringue powder to it too as well as the buttercream whip base). Does anyone know if the buttercream dream recipe crusts? .
What makes the difference( ingredient wise) in the recipe as to whether it crusts or doesn't crust? The cake won't be able to be refrigerated because it will be traveling and sitting overnight. Anyone... help?
BC Dream does indeed crust. Meringue Powder also makes a crust, that could be why your last batch crusted too much! HTH.
what determines if a recipe crusts is the ratio of powdered sugar to fat.. whether u use butter or crisco.
The recipe I use crust also I use the 1/2 butter 1/2 crisco.
If you cake didn't crack until you went to move it and you picked up the board, my guess is that your board was not sturdy enough. You need more strength under the cake to keep it from shifting.
HTH
The recipe I use crust also I use the 1/2 butter 1/2 crisco.
If you cake didn't crack until you went to move it and you picked up the board, my guess is that your board was not sturdy enough. You need more strength under the cake to keep it from shifting.
HTH
I was thinking the same thing! It might not be your icing at all. It is probably your board. You would definitely need a very sturdy board for a 5 tiered cake.
My first thought is the cake board as well. If your icing is fine before you move our board it is a sign that your board is not as strong as you need it to be and there was some give in it when you moved it.
Also as was said, the crusting is the sugar to fat ratio. Fat being either butter, crisco or both.
Wilton's recipe is a good example of a crusting icing. 1lb powder sugar to 1 cup 'fat'. You can do 2lbs of sugar to 1 cup 'fat' and have a super fast crusting recipe. You can do 1lb sugar to 1.5 or 2 cups 'fat' and have an icing that crusts more slowly.
The more sugar you have the faster it will crust. The more fat you have the slower it will crust and in some cases it will not crust or will take forever to do it.
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