Help with icing a cake

lalalalalala Posts: 17Registered Users
Anyone know of any good websites that explain all the different types of icing/frosting and what they're best used for.
I'm looking for an icing that I'll be able to get a smooth finish from but that's not too hard - ie. crunchy or rubbery.
I know nothing about cake making or decorating so I need lots of help :(
(before valentine's day!)
Thanks :)
Wavy, but hair is growing out and is super short right now
2 something
fine texture, normal/high porosity

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Comments

  • Pacific PoppyPacific Poppy Posts: 253Registered Users
    lalala wrote:
    Anyone know of any good websites that explain all the different types of icing/frosting and what they're best used for.
    I'm looking for an icing that I'll be able to get a smooth finish from but that's not too hard - ie. crunchy or rubbery.
    I know nothing about cake making or decorating so I need lots of help :(
    (before valentine's day!)
    Thanks :)

    I always ice with a basic vanilla buttercream- there are often recipies for it on the back of confectioner's sugar boxes. Usually at the end of the recipie (I know I'm spelling that wrong! Grr. It doesn't look right... spelling is my personal nemisis. But I do have beautiful penmanship :wink: ) it tells you how to get the right consistancy- you want it firmer for little flowers and whatnot decorations, and less firm (more liquids) for covering the cake.

    Make the icing yourself, don't buy the canned stuff! Its a million times better. Its really really easy, as long as you have an electric mixer.
    3c, CG Fine hairs, med growth.
    Formerly "Rainyday"
  • roseannadanaroseannadana Posts: 5,633Registered Users Curl Connoisseur
    Sorry, this is late. But Alton Brown (Good Eats) just did a show about Buttercream. Here's the recipe:

    *4 eggs, room temperature
    1/2 cup sugar
    1/2 cup dark corn syrup
    10 ounces butter, cubed and at room temperature

    In a large mixing bowl, whip the eggs until light and fluffy.
    In a small saucepan bring the sugar and the corn syrup to a boil. Lubricate the inside of a metal baster with a small amount of vegetable oil and dispense it completely. Then use this to drizzle the sugar mixture into the mixing bowl with the eggs. The mixer should be on low speed until you finish drizzling in all of the sugar mixture.

    Once the entire mixture of the sugar is incorporated, slowly add the butter pieces. Only add more butter when you can no longer see the previously added pieces. It will go fast at first and then slow down. Continue to whip until the mixture is creamy.

    *RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."

    Check the FoodTV link for more info.
    http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_21747,00.html

    I was born to be a pessimist. My blood type is B Negative.

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