Crusting Smbc????

Decorating By chillysmommy Updated 30 Apr 2010 , 10:49am by mamawrobin

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chillysmommy Posted 29 Apr 2010 , 12:43am
post #1 of 7

OK, so I was wondering about doing a diamond pattern on a round cake covered in SMBC. I assume if I get it in the fridge it will harden enough to 'take' a pattern and then I was wondering what it was that makes crusting buttercream crust and if that could be used in SMBC... any scientists out there?

6 replies
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leah_s Posted 29 Apr 2010 , 12:53am
post #2 of 7

crusting is a function of the fat to sugar ratio. True SMBC will not crust. But putting it into the fridge to get firm before using the impression mat (or whatever) will work.

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prterrell Posted 30 Apr 2010 , 3:12am
post #3 of 7

As Leah_S said, SMBC will not crust. Crusting icing can only be made using powdered sugar with a fat (butter, veg. shortening, or combination).

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miny Posted 30 Apr 2010 , 3:29am
post #4 of 7

Is it too soft to handle fondant? I really like the flavor and the fact that it's not sweet but I've never used it under fondant, I want to make one of those little bathtubs for babies, it'll be around 6 X 4 in. and I'll be using SI or should I make some super sweet crusting BC? icon_sad.gif

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prterrell Posted 30 Apr 2010 , 3:40am
post #5 of 7

You can use SMBC under fondant. Refrigerate it first to resolidfy the butterfat, then apply the fondant.

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miny Posted 30 Apr 2010 , 4:55am
post #6 of 7

Thank you so much for your quick help prterrell icon_biggrin.gif

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mamawrobin Posted 30 Apr 2010 , 10:49am
post #7 of 7
Quote:
Originally Posted by miny

Thank you so much for your quick help prterrell icon_biggrin.gif




miny I noticed that we share the same birthday.

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