So, today my baking partner, Amanda, and I got to try our hand at icing cakes. We tried using the buttercream icing we made the other day, but it was too soft. Yeah, icing made with lots of butter and shortening has trouble staying sturdy in 90-degree kitchens. ;-)
So Chef had us remake the icing, this time leaving out the 2 cups of heavy cream. It was still soft, but at least it was spreadable.
Then Chef demonstrated how to ice the yellow cake. He chose to add a layer of raspberry filling, which always goes under the buttercream layer, because it's heavier.
The man's a whiz at getting the icing to spread completely flat and smooth. He should be; he's made hundreds of wedding cakes during his career!
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2 comments:
it is so nice i want , if u have some clipping of the recipes.
clipping must include the total no of the ingredient display .
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