What's Your Favourite Covering?
Decorating By lynseyg2002 Updated 5 Jul 2007 , 8:44pm by Sugarflowers
I've only ever used plain old boring sugarpaste, and being english, that seems to be the most widely used here, that or Royal icing. So I'm on the look out for something different to try as I'm getting a bit fed up with using the same thing. Not only that, if you start to get cracks appearing it can be quite difficult to get rid of them. So if anyone has any suggestions for me to try.
Plus it will give me something else to do in the kitchen other than grill or fry!!!!! 
In the U.S., buttercream is used much more often than fondant (sugarpaste). Though fondant use is becoming much more popular, especially for wedding and competition cakes.
Sometimes a quick fix for small cracks in fondant is to use buttercream that is the same color as the fondant. Spread a small amount of buttercream over the damaged area and then remove any extra, being careful to not remove what you just applied. Removing at a diagonal direction of the crack will usually prevent this.
HTH
Michele
do you have a recipe for buttercream, i've looked at some on here but i don't know the english equivalent. the only one i know is for non crusting.
Okay, I tried to use a conversion chart (for the first time), so I'm not sure if these are correct. But this is essentially my recipe as I converted. In other words, no guarantees. 
Buttercream Frosting
227 grams butter
227 grams shortening
113 ml half & half (or milk)
7.5 grams salt
10 ml vanilla
2 kg powdered sugar
Beat butter and sugar until light and fluffy. Add the 1/2 & 1/2 (or milk), salt, and vanilla; mix well. Add the powdered sugar and beat very slowly until just combined and then on medium speed of heavy-duty mixer for 1 minute.
Placing a dish towel over the mixer will help prevent a cloud of powdered sugar.
I really hope these conversions are right. If they don't make sense, maybe someone else will be able to convert better than I can.
Michele
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