yeah, i know...drop flowers are easy, but i have a question.
i need to make a TON of them (diff sizes/colors) for a baby shower cake. my question is...if i use a bc recipe that has no milk or butter how far in advance could i make these? and what would be the best way to store them?
i remember in my W1 class the teacher said you could make them pretty far in advance and store them, but i just can't remember what she said.
I have made buttercream flowers on many occasions and froze them. So much tastier than royal, IMH. You DO have to work fast when placing them on your cake. They tend to thaw really quickly. Good luck!
If the BC is made with all crisco and water, then you could make them up to 2 weeks ahead and store them on the counter (covered of course). If it is made with butter and water, then 2 weeks in fridge. Wouldn't keep them that long if it is made with milk. IMHO.
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