Cake Decorating Books

Have you ever run into a situation where your cake decorating books tell you to use “liquid icing”?

Chances are you’ve run into the “liquid icing” dilemma – that, while it tastes great, you run the risk of having the liquid soak into the cake!

Here’s the best way to avoid liquid icing soakage on your cake:

Try using buttercream icing – it will be a little bit thicker, however still gives the save feeling and taste as you’d get from liquid icing.

The ingredients of buttercream icing consist of:

1/2 Tsp. of Vanilla
1/3 Cup. of Butter
2 Cup sifted sugar (confectioners)
2 tblsp. cool milk (or cream)

Take the butter and beat it until it turns into a creamy texture. Start adding the sugar at approximately 1/2 cup at a time.

Continue to beat the butter while adding the sugar into the mixture.

Add Vanilla

Add Milk

Continue beating the butter until the icing is ready

If you’re not going to use all of it at once, it’s best to store the icing in the fridge in an airlock container. When you go to apply it, give a quick re-whip before using.

Buttercream icing should be easier to apply to the cake once it’s ready. The only secret here in applying it is to ensure that the cake is cooled enough – if it’s too warm, then the cake can still soak in some of the icing.

There’s a number of good cake decorating books on the market that can cover icing and icing techniques further.

Once you’ve assembled a good collection, you should be able to get more creative and combine different recipes into different ideas.