Just Had To Share!

Decorating By neecerator Updated 16 Jan 2009 , 9:53am by JanH

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neecerator Posted 15 Jan 2009 , 9:44pm
post #1 of 3

icon_biggrin.gif Hello Everyone! I finally got a BC recipie to 'crust!' Phew! When I used the computer paper and fondant smoother, it was great! It really does look like fondant when you're finished with it. I've been trying to upload pics today for the first time, and it's not working. But I'll try again to add the cake I did today. Thanks for listening!

2 replies
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SugarBakerz Posted 15 Jan 2009 , 9:51pm
post #2 of 3

good, can't wait to see your photos... congrats you are "smooth" sailing now!

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JanH Posted 16 Jan 2009 , 9:53am
post #3 of 3
Originally Posted by neecerator

icon_biggrin.gif I finally got a BC recipie to 'crust!'

Look forward to seeing pics! thumbs_up.gif

BTW, in order for a recipe to crust... the amount of powdered sugar must be greater than the amount of fat (shortening, butter, combo).

None of the meringue b/c's will ever crust (no powdered sugar).

For an overview of the different frosting types:
(Has handy frosting troubleshooting chart on last page.)


Everything you ever wanted to know about baking/decorating your first tiered/stacked/layer cake:


The above thread has some highly recommended cake and (crusting) frosting recipes and SO MUCH MORE.


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