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The icing set up better when using refrigerated water (40F). I made several test cakes prior to the real thing. Cutting the sugar back to 7 cups went over better with my tasters. I used this icing for piping also. As a novice "piper", I found that refrigerating the bag of icing prior to piping made for better piping. The cake held up well in warm weather. The icing never melted.
Date Posted: Oct. 31, 2007
Photography Notes: Camera setting on Macro, from 3 feet away with normal room lighting and flash.
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