Crusting Buttercream (Faux Fondant) Ii

Baking By smileyface Updated 7 Jul 2005 , 12:52pm by niki_10

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smileyface Posted 8 Jun 2005 , 12:51am
post #1 of 2

How many cups of icing does this make? Does this need refridgeration? Can I use all purpose or self rising flour instead of cake flour? I am guessing this is similar to the wilton recipe but I have been wrong before so thought I better ask, LOL!! icon_biggrin.gif


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niki_10 Posted 7 Jul 2005 , 12:52pm
post #2 of 2

I would use the cake flour and not substitute. I forget the reason, but I know you don't want to experiment if a recipe calls for a specific type of flour.
Hope that helps!

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