Ok... If I need to cover a cake with this tomorrow for a cake that won't be eaten till Friday but will be covered in fondant can I leave the cake out on the counter?
Before covering with fondant (over the SMBC) should I fridge the cake to get it hard?
Thanks a million 
Christi
Hi Christi
I just made SMBC 2 days ago and it is super soft but sets really well in the fridge, I would smooth on and defo refridgerate before fondanting (!?) so you at least have a sturdy platform to put the fondant on, though it melts super quick!
I reckon you could leave the cake out after but I'm not 100% on that 
So I ice and just set the whole cake in the fridge till the bc gets hard right? Then go ahead and have my fondant ready to cover the cake?
Do you all use cold butter for better results when making this? Or do you use softened butter?
yes, that's correct.
i usually leave my butter out for a few hours before making the smbc so its at room temp.
One more question while we are asking... has anyone ever used the eggs whites from a container? I just don't want to be left with a bunch of yolks.
One more question while we are asking... has anyone ever used the eggs whites from a container? I just don't want to be left with a bunch of yolks.
You can but make sure you buy the ones for baking. Otherwise, they won't peak.
I believe the directions call for COLD BUTTER to add to it. My recipe says to cut the butter up at the beginning of the recipe and place in the fridge to stay cold. It helps the SMBC come together better.
Definitely want to put the cake in the fridge before putting the fondant on. Just be sure the cake warms to room temperature before eating so the SMBC doesn't taste like butter.
I agree with aswartzw I always use cold butter it is seems to hold up better and I don't have to wait as long to be spreading consistancy.
Well guys I made it and I LOVE it...
I was in shock that after preparing this wonderful icing.. THERE WASNT A SPECK of PS to clean up LOL. Needless to say I was like a puppy not knowing what to do LOL
Now if I could just raise my prices to use it all the time...
Well guys I made it and I LOVE it...
I was in shock that after preparing this wonderful icing.. THERE WASNT A SPECK of PS to clean up LOL. Needless to say I was like a puppy not knowing what to do LOL
Now if I could just raise my prices to use it all the time...
I use the recipe provided by the lovely Dyannbakes below and it calls for cold butter.
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