imaginecakes
Posted 3 Apr 2008 , 7:13pm
post #1 of 3
I just wanted to be sure, there is no recipe for a crusting version of either of these...correct? So for the people who use these icings exclusively I'm guessing you just use the old fashion techniques in smoothing your icings? But as far as making roses ( not that I can make them anyway... 
) you really have to use a stronger crusting BC recipe don't you? Just trying to get a few things cleared up in my head 
2
replies
imaginecakes
Posted 3 Apr 2008 , 7:29pm
post #3 of 3
Quote:
Originally Posted by awolf24
No, neither crust. I haven't done a lot of work with them but from what I've read, you can pipe some things with SMBC and IMBC. Not sure about the roses though.
No, neither crust. I haven't done a lot of work with them but from what I've read, you can pipe some things with SMBC and IMBC. Not sure about the roses though.
Thanks for the reply, I really didn't think so, but I just wanted to make sure!
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