quackaquacka (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
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boilingwater2010-01-19 03:09 pm
quackaquacka) wrote in boilingwater2010-01-19 03:09 pm
Entry tags:
Icing cakes
I 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!