Cake Wreck - Front View

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Comment by Katy Nott on September 7, 2014 at 12:36pm

that's a good point June - of course the butter icing and cake around it will keep it softer.

Comment by June Kowalczyk on September 7, 2014 at 7:44am

Just my regular RI mixture Katy. I've never noticed and hard "bits" of RI after eating a cake I've used RI on for a dam. I don't make it excessively hard, but firm enough to pipe. Like a medium-firm bc. I guess Katy, once cakes all put together, eventually the RI softens up. Not like on the outside where it's exposed to the air. But not soft enough to let your icing/torting ooze out.

Comment by Katy Nott on September 7, 2014 at 6:29am

I have never used RI as a dam either - interesting concept.........what sort of RI do you use June?  Just straight so it goes really hard or soften it up a bit with glycerin so it's edible but still a sort of stiff peak consistency?

Comment by June Kowalczyk on September 6, 2014 at 4:47pm

:o) :o)

Comment by Sandra Smiley on September 6, 2014 at 4:13pm

OK, June....Perfectly Brilliant!  How is that :o)

Comment by June Kowalczyk on September 6, 2014 at 3:34pm

Oh geez...I'm not brilliant....blushing....just Perfect is all.....what can I say..... hee hee....
Really guys...we all learn from each other ....the beauty of this site....what one doesn't know....another will.....or bust there derrière finding out..... :o)

Comment by Sandra Smiley on September 6, 2014 at 1:15pm

I cannot believe how much I have learned from you guys since I have been a member...or how much fun we have had!

Comment by Bonnie Willey on September 6, 2014 at 1:09pm

She has been covering my backside since my very first day on CWB! lol

Comment by Sandra Smiley on September 6, 2014 at 1:01pm

Me either!  June is BRILLIANT!

Comment by art deco cakes by galidink on September 6, 2014 at 12:56pm

cant wait to find out , !

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