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Butter cream consists mostly of almost water-free fat (butter or shortening) and sugar. Whipped cream has about 30% fat, the remaining part is solids and mostly water. Everything that has significant amount of water will dissolve fondant since fondant consists of sugar. For example, cream, yoghurt, cream cheese, mascarpone and pudding (custard) are out. ...


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Top tier professional bakers do a few things, some mentioned here but some not. Here is the run down: Most top tier bakers are using Italian buttercream. It's more stable than American buttercream and IMHO tastes way better. Otherwise use American buttercream. Make sure the buttercream is just soft enough to spread but if it's too goopy or spongy you'll ...


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if you take the wilton cake decorating classes they tell you that after you ice it put it in the fridge for 5 minutes and then pull it out and take parchment paper to smooth it.But you have to get the icing as smooth as possible then put it in the fridge uncovered. Then you take the parchment paper and set it on top of the cake and gently press down to ...



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