I thought I saw a tutorial or forum pot regarding how to make one, but now I can't find it. But it seems like you just put the cupcakes as close together as they will go, ice with the icing tip, and smooth with a spatula. Am I correct?
I have a request for one and have a couple questions. It is from a girl at work who tasted some practice cupcakes I made and wanted a CCC with the same icing. The icing was just my modified homemade BC with all butter - not a good decorator's icing though.
Are there any characteristics for the BC that would prevent me from using my all butter recipe for a CCC? I know it will be a pain to frost with since it melts in the bag so fast, but I can handle that.
Should it be a more thick consistency? Does it have to crust?
It doesn't have to crust but a "thin" consistency buttercream might be a little too thin. I use the same consistency that I use to spread on regular cakes and it works just fine.
Yes, just arrange the cupcakes in whatever shape you want on your base/board. Hint: Put a dab of icing on the bottom of each one to keep them from moving around. Then ice just like you would a regular cake. Really - it DOES work! Easier than it sounds. You might want to add a little extra PS to yoru recipe to thicken it up if the regular recipe is thin enough to melt in the bag....
The recipe I used that she liked so much is an all-butter recipe so it melts pretty fast. It isn't thin but it doesn't crust either. I think it will be OK...maybe I will add a little more sugar to it....but not too much since the thing she liked about it was that it wasn't sweet.
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