Thanks in advance for any help with this.
If you want to experiment with powder type flavor, what about trying Kool aid in your buttercream instead? That is Marie J's trick!
Results: I guess I'll pass. It wanted to leave more of a gritty mouth feel to it. It did add some slight flavor to it, but I think if I want more of a flavor boost I am just gonna add in more extract instead. All in all it wasn't horrible, but I wasn't thrilled with the texture.
As far as jello gelatin goes????? I have never personally tired that one yet. It would give it color and flavor that is for sure, but as far as the texture would go???? Not sure if it would want to "set-up" over time. KWIM? I guess the only way to know for 100% sure is to just give it a whirl!!! It isn't gonna cost an arm and a leg to make up a small test batch just to see how it performs.
BTW? What flavor are you wanting to try?
BW...I was going for strawberry-banana. This was going to be a top tier for my grandaughters bday cake. My daughter-in-love (sorry...don't think of her as a law...LOL...she is awesome) and I talked about it and I think we are going with making a banana cake and I will add strawberry kool aid to the buttercream icing...think this way I will get the same flavor combination. What do you think BW?
Thanks again for all your help.
I have to make stars out of fondant to go on the sides of the round cake which will be covered in MMF. I was wondering if I should make the starts at the time I need to put them on the cake so that they curve to the sides of the cake or can I make them ahead of time but how do I dry them so that they will curved to the sides of the round cake. Seems that if I dry them flat, then when I go to put them on the cake they will break as they will not be curved.
Any suggestions? Thanks again for all yalls help!!! You are the greatest!!!
1 cup Crisco
7 teaspoons water
1 lb. confectioners' sugar
1 tablespoon Meringue Powder
There is no gritty texture and everyone loved it.
Y'all are genius, ladies.
Foxeylady212 question was : "I have to make stars out of fondant to go on the sides of the round cake which will be covered in MMF. I was wondering if I should make the starts at the time I need to put them on the cake so that they curve to the sides of the cake or can I make them ahead of time but how do I dry them so that they will curved to the sides of the round cake. Seems that if I dry them flat, then when I go to put them on the cake they will break as they will not be curved. "
Hope that helps..
Not sure about your Jello question..have never used it to flavor, color butter cream..
I my self am looking to flavor my butter cream to taste let cream cheese,not using real cream cheese as I need a shelf stable icing.. Thought I might use Jello cream cheese pudding powder or lorann cheesecake flavoring..
What if you make your stars a day or so ahead of time and place them in a zip loc bag so they stay nice and pliable?
I went to a demo and the lady had all of her fondant and gumpaste sheets already rolled out and had them stored in zip locs.
Get Inspiration and Great Deals
Yes, I want to receive new decorating ideas and exclusive offers from Wilton. You can withdraw your consent at any time. Learn more