Icing cakes
Jan. 19th, 2010 03:09 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
quackaquacka posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
boilingwaterI have just about mastered the art of covering a cake in royal icing when someone is trying to shove a spirit level up your nose ("is it level? I don't think that's level.") but I am now trying to come to terms with soft icing.
I usually go for the oh-so-technical art of cutting it in half and spreading a bit in the middle, and then bunging it on the top until it's covered but I always get complaints that there's too much icing (honestly, some people...)
So does anyone have any tips? I am planning on making a cake tonight (either German chocolate or strawberry, haven't yet decided!) so I can try it out!
Crossposted, sorry if you get it twice!
I usually go for the oh-so-technical art of cutting it in half and spreading a bit in the middle, and then bunging it on the top until it's covered but I always get complaints that there's too much icing (honestly, some people...)
So does anyone have any tips? I am planning on making a cake tonight (either German chocolate or strawberry, haven't yet decided!) so I can try it out!
Crossposted, sorry if you get it twice!
