Yes, so long as the frosting has set properly. (If the frosting is very soft, the spray may drip/run into the frosting giving an odd appearance).
It melts, and you have to slurp it up with a spoon like soup!
Buttercream frosting is made by combining a fat (butter or shortening) with sugar; both fat and sugar tend to soften and eventually melt in warm weather. Any buttercream frosting will melt if left in a warm room or outside in the sun in warm weather.
My favorite kind of cake is chocolate cake. ___ German chocolate is awesome! ___ I love red velvet cake. ___ My favorite is vanilla with fudge frosting. ___ Lemon with buttercream frosting for the win! ___ Spice cake with cream cheese frosting blows them all away.
Yes, unless it has a custard filling (which MUST be refrigerated) and it is protected from any dust, a buttercream frosted cake will only improve by being left out overnight.
No, chocolate cake won't show through fondant and for the crumb coat, you shouldn't use frosting, you should use buttercream.
Cake can usually be kept in the refrigerator for a week, unless it has a custard topping or filling, or some other very moist feature.
Icing or frosting can be used to decorate a birthday cake.
I don't think so, but it does need to be covered in some way to prevent the moisture from escaping and turning your cake into a rock.
No.A different answer:Yes, it is important to cover the cake board with frosting (icing) regardless of how the layers are separated. But one needs to use Royal Frosting, which is made with egg whites and dries quite hard, rather than buttercream frosting which remains greasy and can slip and slide. The Royal Frosting not only disguises the cardboard cake board but also helps to hold the pillars or wine glasses in place.
I recently had to do one too :) i took some cake mix, some candy and frosting and made a cake and arranged the candy on top of the frosting to be the organelles and I got a pretty good mark on it.
You can substitute an equal amount of butter for the shortening; just keep in mind that the frosting will be much less resistant to heat, so if your cake will be in a warm environment, you may end up with puddles of buttercream on the table! If your recipe doesn't already call for egg whites, I would add a tbsp of meringue powder (or one egg white) to the recipe, to help the buttercream crust a bit; this may help with the stability of the frosting.
Most types of cake have frosting, but there are types they do not.