post #1 of 2
I am currently taking Wilton Course 1 and my final cake is due this weekend.
I have been practising the Wilton Rose but am not having any success. The problem seems to be the icing recipe from the book. The icing is grainy (although I sifted the icing sugar 10 times) and if I added water it will be too thin.
So how do I make the icing stiff, smooth and NOT grainy????
Help PLEASE....................
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post #2 of 2
If the icing is too dry, then you can add about a tablespoon of crisco or about a teaspoon of piping gel to every cup of stiff.
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