I just want to say that this site is wonderful. I've been lurking for awhile, and have gotten inspired with all the wonderful people, how generous you all are with your recipes and your knowledge, along with the beautiful work that you all do. I have a question, I made my first square cake today and used DeYoung's Buttercream recipe, which was fabulous. it was easy to work with and held up perfectly. I'm confused as to what crusting does for the buttercream, this particular one doesn't crust. My other question is, I have an awful time with royal icing. It seems that the one I tried gets way to soft and the flowers seem to loose their shape. I don't know what I'm doing wrong. Any advice? Thank you.
For your royal icing, you have too much liquid. to fix what you already have you can add more powdered sugar, but that doesnt always render the best product. Next time you make it add 1-2 TBS less water and see what you get, you can always add more water (a LITTLE at a time) to get just the right consistency.
For crusting buttercream this allows you to use one of these popular methods for smoothing your icing after it crusts:
http://www.cakecentral.com/article10-How-To-Create-Faux-Fondant-The-Paper-Towel-Method----Viva.html
http://cakecentral.com/article83-Quick--Easy-Smooth-Icing-Using-a-Roller-Melvira-Method.html
Thanks Alana, I thought it was thick enough at the time, I guess it comes with trial and error.
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