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icing is used, as pressure is applied to the cone theicing will tend to break as it is moved along the sur-face of the cake. By using a thinner icing it will tendto string out and much better results will be obtained.It is very important that you follow our icing recipesin detail, for without the proper icing or the properconsistency all of your practice and our instructionswill be in vain. There are three main types of decorating icing. The buttercream, the boiled and royal icing. All of the following icings were tested on a standardhome electric mixer. Heavy duty mixers will require 3to 4 minutes less beating time per each step. It is impor-tant to remember all utensils must be completely freeof grease. |
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