I have been having an issue with the buttercream on the top edges of my cakes getting smooshed when I apply my fondant. I use a crusting buttercream & I have tried both Crisco & High Ratio shortening in my buttercream. Am I not letting the buttercream crust enough or am I just putting too much buttercream? I really appreciate any help.
I for one don't think it is possible to have too much buttercream - but then, I am only here for the sugar buzz. But, seriously, yes - I had to learn the hard way - they either get a slathering of delicious goodness, or a beautifully smooth work of art.
I for one don't think it is possible to have too much buttercream - but then, I am only here for the sugar buzz. But, seriously, yes - I had to learn the hard way - they either get a slathering of delicious goodness, or a beautifully smooth work of art.
There are a couple of reasons and i only know this because i learned the hard way myself
reason 1- You do not have enough buttercream on it before you put the fondant on top of the cake
reason 2- You are not letting the buttercream dry enough before applying the fondant on top
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