Is the pre made icing (duncan hines) thick enough to top a cupcake cake? Or does it need to be pretty firm icing? Do you think I could add icing sugar to it?

~karen

You're going to need a fairly firm icing to hold up between the gaps of the cupcakes. You may be able to add icing sugar to the canned frosting, but I think you would be better off making a buttercream, if that's an option for you.

Yeah, I thought so. I just find that kids don't like the taste of buttercream icing. Oh well, what can you do, right?

Thanks!

~k

I've used canned frosting before but as Shelbur 10 mentioned, a stiffer consistancy works best.

When I made the Gecko Cupcake cake in my photos, the mom specifically asked for store bought frosting. I used Wilton's White Creamy Decorator Icing in the 4lb 8oz tub, and I was amazed at the taste. It doesn't have the aftertaste that a lot of store bought icings do. It was thick enough to not fall through the cracks, but easy to spread. I bought mine at Michaels for about $11, actually $7 after using a 40% off coupon. I will definitly use this frosting again if a customer asks for store bought. HTH

**gasp** I LOVE your gecko cake!

Thank you to all for your input!!

~k