I have a small home-based baking business. I’ve always used only “real” buttercream—that is, the meringue-based or French style buttercreams most everyone on this board mentions.
Last week a man wanted to order a birthday cake from me, and stated vociferously that he did NOT want anything “gooey” or “soft” as frosting. Rather, he wanted something he termed “crispy.” I was puzzled. The man had lived for a while in South America and said the cakes he would get there had this “crispy” frosting. The next day he came by and said the word he was thinking of is “icing.”
So he wants a sturdy, butter-based lemon cake, which I can handle no problem, but then he wants a hard crunchy icing. Any suggestions? I was thinking of royal icing, but have seen posts discouraging that as a cake coating. I have only used royal icing rarely, typically just for decorations or baked onto puff pastry. I would like to take the job but don’t want to promise something I cannot deliver.