Using edible prints on SMBC (Swiss Meringue Buttercream)

Edible prints HATE moisture.

Fact.

If they hit moisture they bubble, run, look terrible.

So what’s the fix? Well I have learnt the hard way. Firstly it’s always a good idea to back the edible print on a thin piece of fondant. This acts as a barrier between the print and the SMBC (Swiss Meringue Buttercream) which, as we know, doesn’t crust. It’s best not to stick the fondant on with water because….well like I said….edible sheets don’t like water! So best to attach with some vegetable shortening.

These 2 steps will go a long way to protecting your edible prints from bubbling.

BUT

There are a couple more steps you need to take to keep that professional looking print looking b-e-a-utiful…however I can’t give away allllll my secrets. To find these out you best go and purchase my SMBC eBook here which teaches you the other tips and tricks that I’ve learnt along the way.

Rosie x