I'm making a 3 tiered stacked wedding cake with a damask stencil design and am not sure if I should use a crusting or non-crusting butter cream. Can someone please help? The cake is due this Saturday. Thanks!
I'm sorry I can't help! Wish I could!
I have no clue what that type of stencil even is!
I'm just going to claim BLONDE! lol
I would think since you are using a stencil on butter cream and not fondant, you are goint to want a crusting recipe. In my opinion, successful stencing on buttercream requries a cold, crusted cake. And you may need to do it in stages. As the cakes starts to come to room temp, your stencil will stick. So you may need to pop it back in the frig.