Frostings Tips

  1. Trapped Crumbs: For prettier cake frosting, first apply a thin coat of icing to the cake to trap the crumbs. Place the cake in the refrigerator for about 30 minutes to chill and then frost with a second layer.
  2. Fondant Flavor: Fondant is the smooth frosting coating used on many wedding cakes. It looks pretty but consists of gelatin, glycerin, and sugar, so it isn’t as tasty as regular frosting.
  3. Two Tastes: Can’t decide between 2 tempting frosting flavors? On a layer cake, use both-spread one frosting between the 2 layers and the other on the sides and top.
  4. Colored Coconut: Shredded coconut is another alternative, or addition, to the frosting. To make colored coconut, place in a clean jar, add a few drops of food coloring, cap and shake until blended.
  5. Sprinkled Sugar: No time to frost the cake? Sprinkle powdered sugar on top for a pretty look and sweet taste.
  6. Flower Power: Look for beautiful edible flowers to top your cakes and desserts. A sprinkling of edible glitter makes them even more beautiful.
  7. Easy Breezy Frosting: Easily make maple syrup frosting for autumn cakes. Simply combine maple syrup with powdered sugar until it reaches a frosting consistency.
  8. Satiny Smooth: To make a smooth finish after frosting your cake, dip your knife in hot water. Next, run it along the top and sides to give your cake a perfectly smooth look.
  9. Frosting Substitute: Use marshmallows instead. The marshmallows melt into a sweet, gooey frosting substitute.
  10. Frosting Fixes: Want extra color and interesting flavors in your frosting? Stir a little bit of flavored, packaged gelatin mix into your store-bought frosting to make it special.
  11. Lace Stencil: Instead of making a stencil for a powdered sugar cake topping, try using a piece of lace. Lay the lace fabric over the cake (or cupcake) and sprinkle powdered sugar on top. It will fall through the holes and leave the lacy pattern. A paper doily works, too.
  12. Frozen Frosted Cakes: When you need to freeze a frosted cake, use buttercream frosting. Cooked and boiled icings do not freeze as well.

Source: Kitchen Hacks –The Ultimate Collection Of Secrets, Tips, & Tricks

Katie Mankoff & Adam Mankoff


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