I am thinking of making a cake.
I was going to make the cake from scratch, something I haven't done in ages
and though it make a change.
I was also going to make the icing from scratch.
I was going to ice and decorate it but now I'm a little confused.

I did do a Google search and have given up as I could spend many more hours
reading all the sites it lists,
I was thinking of cream cheese icing or buttercream icing. (but it seems
there is a million choice's with a million ingredients or isn't chocolate
enough.) (and which is cheaper to make ? not that cost really matters to
me )

So. do you have a fail proof icing recipe that I could make a few days in
advance and doesn't need the temperature taken whilst in the making stage ?

Or do you know of something else that I can use as icing to mould onto or
around a cake ?

TIA
Nic

"Nic" > wrote in message
u...
> I am thinking of making a cake.
> I was going to make the cake from scratch, something I haven't done in
ages
> and though it make a change.
> I was also going to make the icing from scratch.
> I was going to ice and decorate it but now I'm a little confused.
>
> I did do a Google search and have given up as I could spend many more
hours
> reading all the sites it lists,
> I was thinking of cream cheese icing or buttercream icing. (but it seems
> there is a million choice's with a million ingredients or isn't chocolate
> enough.) (and which is cheaper to make ? not that cost really matters to
> me )
>
> So. do you have a fail proof icing recipe that I could make a few days in
> advance and doesn't need the temperature taken whilst in the making stage
?
>
> Or do you know of something else that I can use as icing to mould onto or
> around a cake ?
>
> TIA
> Nic
>
Buttercream tastes the best and is the easiest to
color and flavor and can be stored for ten days
in the refrigerator.
If it is too stiff after you re-whip it, add a couple
tablespoons of light corn syrup to thin it down.




>