Am looking at decorating a carrot cake with royal icing, but wondering what to put under it to make the cake smooth (am convinced almond icing will be too strong in flavour to be successful). I have read about buttercream, but whenever I look at recipes it has ingredients I dont know of ... I am in Australia so am not sure what you mean by things like 'chrisco' or 'shortening'. Can anyone help?
crisco and shortening are just white fat. it should be next to the butter at the supermarket.
marzipan and carrot cake might work - you do put nuts in some mixes, so maybe it would be ok? maybe you could mix up some thicker RI to fill any obvious holes, and smooth it out. if you level the top, hopefully that would make life easier.
You should be able to substitute unsalted butter for any of the shortening called for. It just makes things more expensive. It will be a pretty sweet cake with buttercream and royal icing. If you mix a little orange zest into the buttercream it will help with the sweetness a bit (and make things more delicious).
Thanks for your help and suggestions - gives me something to work with!
You could also substitute some cream cheese for part of the butter/fat. Personally, I use all butter in my buttercream. I just like the taste better...
Carrot cake is my absolute favorite and IMO it MUST be made with cream cheese icing. It's like chocolate and peanut butter, a combo made in heaven!
I've also asked the exact same questions in previous forums. I'm in Qld.
here is the help i've gotten for BC using all aussie ingredients. It works great and you actually can't taste the copha at all!! i was really surprised at that.
This is nicolevoorhout recipe and she's in Sydney.
By the way meringue powder is found in those pavlova egg magic eggs, you'll find them in the jelly and instant pudding isles and half a batch makes heaps but keeps forever in the fridge too.
OK, these are the measurements I use for a half batch.
1 tablespoon vanilla
750g icing sugar (approx, sifted)
1/2 cup water
1 1/2 tablespoon meringue powder.
Thanks for the suggestion of cream cheese - must admit it is a fav of mine with carrot cake!
Appreciate the recipe bakerchick, glad to know it lasts for ages too! (and yes, I know the pav eggs you are talking about) Nice to know there are other Aussies on here
Used the recipe you posted, but as per usual didnt follow the recipe exactly! I replaced the copha with cream cheese (as this was carrot cake) and it tasted wonderful!
Appreciate your help!!