mariadnoca
Moderator
I’m just curious because I made the standard American butter cream for years and after making the switch to Swiss meringue buttercream AB just seems really, really sweet now.
I was thinking back to the time I was tasked with making my father-in-law‘s birthday cake and had everything ready to go. I made a three layer chocolate/vanilla checkerboard cake to go with the racing car theme, but three times in a row my SMB failed to whip up. Thinking back I should’ve had a back up icing planned. Instead, I ended up going to a bakery and later throwing out those three layers of cake that were in my freezer. A bad use of everything all the way around. So would it maybe be that flour icing? I’ve never made that one before. I remember looking back at the weather and they said it was 77% humidity, so that’s my only guess is to why that icing flopped. We don’t have hot+humid here so
. However, it made me realize I don’t have a back up other than standard American buttercream and cream cheese, and there must be a whole bunch of different options out there for icing that I haven’t tried. In hindsight, what would you have made as an alternative?
I was thinking back to the time I was tasked with making my father-in-law‘s birthday cake and had everything ready to go. I made a three layer chocolate/vanilla checkerboard cake to go with the racing car theme, but three times in a row my SMB failed to whip up. Thinking back I should’ve had a back up icing planned. Instead, I ended up going to a bakery and later throwing out those three layers of cake that were in my freezer. A bad use of everything all the way around. So would it maybe be that flour icing? I’ve never made that one before. I remember looking back at the weather and they said it was 77% humidity, so that’s my only guess is to why that icing flopped. We don’t have hot+humid here so
