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∙ 15y agoOne method is to spread fruit jam (or jelly for those from the USA) on the cake prior to icing(frosting). Traditional flavours used are apricot and raspberry. Jam is also used to help stiff icings like royal icing adhere to the cake.
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∙ 15y agoSwirl method is the method I would use to ice cupcakes with fondant with butter creme.
No, it won't
Butter can be used instead of shortening for fondant. Other ingredients needed with this recipe include corn syrup, vanilla and salt.
Nope. Overworked fondant is bad fondant. Conceivably you could but the finished product would be worse then if the cake was merely frosted with butter cream which I would suggest if you find fondant too difficult.
store bought fondant is not as good as it looks. what i think is that homemade fondant is by far the best. bakers usually put butter cream to make it taste better. hope this helped.
Fondant and butter cream are not cakes, but types of frosting. A Topsy-turvy whimsical cake is a cake shape. Fondant is made up of gelatin, confectioners sugar and water. It goes on in sheets, and is layered. It's dries hard. Butter cream is made out of confectioners sugar, butter, and shortening. It's a very sweet icing. Topsy-turvy whicmiscal cake shape is shapes that usually tilt and look like they are often falling over, but the types of shapes and placements can vary.
Fondant and butter cream are not cakes, but types of frosting. A Topsy-turvy whimsical cake is a cake shape. Fondant is made up of Gelatin, confectioners sugar and water. It goes on in sheets, and is layered. It's dries hard. Butter cream is made out of confectioners sugar, butter, and shortening. It's a very sweet icing. Topsy-turvy whicmiscal cake shape is shapes that usually tilt and look like they are often falling over, but the types of shapes and placements can vary.
Rolled-in-fat dough is generally creamed butter (it can also be shortening), with a small amount of flour added to it. It is used as the fat layer to make puff pastry, danish and croissant doughs.
Use rolled fondant instead of butter cream icing. It will be less likely to have issues in the heat.
It will make the recipe a little salty but it might be okay to use in a pinch.
Well, in my opinion, fondant doesn't taste the best. I use a butterecream recipe and it is amazing. here it is if you're interested: 1 cup butter beated 4 cups powdered sugar mixed into butter one cup at a time 1 tsp vanilla for flavor 2 Tbsp. milk mix all together and make sure you have needed consistency. you can change it by adding more milk or powdered sugar. if you taste salt check your butter and if you don't like it you can try unsalted butter.
The advantages of using butter and using shortening in butter creme icings include butter's good taste, and the shortening in butter seals the moisture in the cake.