Does The Type Of Icing Matter???
Decorating By cupcakesnbuttercream Updated 14 Apr 2009 , 12:12pm by springlakecake
Hello everyone! I was wondering: Before covering a cake with fondant, which icing will help create a smoother finish?....SMBC or a crusting buttercream?? Or does it make any difference at all????
I don't think it matters, but your cake should be as smooth as possible before you apply the fondant.
Oh, and another question....Can you substitute meringue powder for the egg whites in the recipe 'The well dressed cake SMBC'?
I don't think it matters, but your cake should be as smooth as possible before you apply the fondant.
Thanks! i might try the viva method...wish me luck!
Oh, and another question....Can you substitute meringue powder for the egg whites in the recipe 'The well dressed cake SMBC'?
I am not sure, I know others have asked about it before. Some people successfully sub liquid egg whites. I tried once and I couldnt get them to whip up. Personally I would just use the real egg whites for the best results.
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