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gottabakenow
Posted 22 Jun 2008 , 7:30pm
post #2 of 4
it doesn't crust. don't ask me why though. 
i've never made it either.
No, it doesn't crust. (It's b/c the sugar/fat ratio isn't high enough). You can wrap a ribbon around it, pipe with it, etc. It behaves much better if placed in the refrigerator and letting it firm up (it'll behave like a stick of butter). Also, use a hot knife method to smooth (I also refrigerate between smoothing).
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