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kerze85 fragte in Food & DrinkCooking & Recipes · vor 1 Jahrzehnt

icing/frosting/filling a cake?

Hi there

I am baking a cake and it is the first time i am going to use buttercream. Well I am not sure wheter I should use buttercream or meringue to frost the cake. Does anyone have any experiance, which one is better? How long does Buttercreame take to harden (does it harden?) and how long for meringue. How long can I keep that iced cake, 1 week? Is there any sort of cooked version of them frostings to make them more durable (both, the time before it goes off or starts to melt)?

And as i want to fill the cake, when should i cut it in half, while it is still warm or when it is completely cooled down?

I know these are a lot of questions, but any help would be good.

3 Antworten

Relevanz
  • ?
    Lv 7
    vor 1 Jahrzehnt
    Beste Antwort

    Buttercream icing is my favourite. It is smooth and creamy and stays beautifully moist for a long time. It does not get hard but it shouldn't, it's meant to be soft but it does keep its shape. Cut the cake when it is completely cooled.

  • vor 1 Jahrzehnt

    I would cut it when its cooled down, so it will be more fimer and less likely to break when you get it out of the oven.

    Betty Crocker sells a buttercream styled cake covering, which is absolutely delicous!! I always use it on my cakes!! Shops like Asda, Tesco and the Co-op sell it! there is enough for the inside of the cake and all over the outside!

  • Anonym
    vor 1 Jahrzehnt

    butter cream is much the better ,you don't have to cook butterceam once it is on cake. meringue would need cooking once it goes on the cake.and wait until cake completely cold.

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