Re: Did I just ruin her birthday cake?
Seven minute frosting gets grainy and stiff unless you use a little bit of corn syrup. (The sucrose sugar crystallizes, but the sugar molecule in corn syrup is a different shape and keeps the frosting flexible.) The biggest problem, ime is that if you did not use corn syrup in the frosting, if you touch the frosting, you'll mar the finish. You can't just fix it with a spatula, like you can with buttercream, and you can't patch or fix tears by smoothing and pressing edges like you can with fondant. That said, I've had leftovers last longer than what you need and be just fine, except for the look.
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Darcy
married to my Photographic Genius (1/00)
Mom to:
Prima, Secunda, Tertia, and Quarta
Youth and Beauty are fleeting, but the ability to bake a great chocolate cake lasts forever!
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