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Boron Elgar
 
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On Fri, 30 Sep 2005 21:21:59 -0400, maxine in ri >
wrote:

>On Thu, 29 Sep 2005 04:52:27 -0400, "Giggles"
> connected the dots and wrote:
>
>~Hi all,
>~
>~I'm taking my first Wilton cake decorating course and I'm having fun
>~learning new things. For the course we have to make this buttercream
>which
>~is mostly made up of vegetable shortening & icing sugar it's great
>for
>~piping flowers & doing th boarders & of course frosting the cake. But
>I
>~don't like the idea of all that shortening. Is there another icing
>that is
>~good for this? What's the name so I can find a recipe?
>
>Royal Icing.


You cannot do the same decorating with royal icing, which is of a
different consistency and dries shiny and hard. Buttercream is smooth
and stays soft. There are butter flavored shortenings to use, but
using butter can be iffy, because it melts so easily
>
>~Also for the course I've been using boxed cake mixes for the cakes,
>but I
>~find that the cakes are to soft and crumbly when I have to slice them
>in
>~half to make layers for the filling. What are some tasty cake that
>are a
>~little more dence and not as crumbly.
>~
>~Thanks in advance,
>~Giggles
>~
>No idea.



Almost anything can be used for the course - it needn't even be a
cake, but only a cake-shaped object.

A dood genoise holds up better, but takes more work than a mix cake. I
bet if the mix cake were baked a in multiple pans and with thinner
layers, there would be no need to split layers - just pile them on

Again, this is all for practice.

Boron