AI just made my first batch of SMBC, it tastes so much better than ABC. Anyway, I have looked and really can't find anything on someone being able to successfully create camo with it. Could I add more PS to make a stiffer buttercream to achieve the camouflage? Or could I fill and crumb coat with SMBC, refrigerate until firm then go back with ABC, let it crust, then smooth?
Thanks!
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replies
I saw a couple of videos on YT, this might help too if you chill before smoothing.
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