Cupcake Icing

Baking By kimberlina25 Updated 17 Aug 2008 , 4:46pm by kimberlina25

kimberlina25 Posted 16 Aug 2008 , 5:23am
post #1 of 5

so, I have tried making cupcake bouquets with both crusting bc and a non crusting bc and here is where i am stuck: with the crusting bc, it is very easy to make the bouquet, don't have to worry about bumping the icing or making a mess, but when it crusts, it gets hard, which isn't a problem on cake because people aren't biting directly into icing on cake as with cc's. with the non crusting, that isn't an issue, but i seem to struggle with making a mess because the icing isn't crusted.

So, what do all you cc bouquet makers prefer? is there an option inbetween crusting and non crusting? or will i just have to make due with one or the other?

TIA!

4 replies
kimberlina25 Posted 16 Aug 2008 , 7:25pm
post #2 of 5

anyone?

CakeDiva73 Posted 16 Aug 2008 , 9:49pm
post #3 of 5

This might sound lame but why not combine them 50/50? So you get a semi-crusting icing? I have two different icings that I like and my favorite is when I make a batch of each and combine them.

I have tried the Cupcake Bouquet a couple times and each time they came out terrible. Either they slid down the skewer or twisted around, so I just gave up. icon_sad.gif

Michelle104 Posted 16 Aug 2008 , 11:31pm
post #4 of 5

Kuddos to you both for trying......I'm still trying to get up the nerve!!! icon_lol.gif

kimberlina25 Posted 17 Aug 2008 , 4:46pm
post #5 of 5
Quote:
Originally Posted by CakeDiva73

This might sound lame but why not combine them 50/50? So you get a semi-crusting icing? I have two different icings that I like and my favorite is when I make a batch of each and combine them.




thanks cakediva, i will try that!

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