Sugarshack's Icing Without The High-Ratio

Decorating By Mug-a-Bug Updated 8 Jan 2010 , 4:36pm by dsilbern

Mug-a-Bug Posted 8 Jan 2010 , 4:24pm
post #1 of 2

Just got my DVD (LOVE IT). I don't use high ratio shortening (for now). I'm concerned that using her method of icing the top last will leave my icing too crusty to work with. Thoughts? icon_confused.gif

1 reply
dsilbern Posted 8 Jan 2010 , 4:36pm
post #2 of 2

I made a batch of Sugarshack icing with the hi ratio and ran out before I was done with all my tiers. (I'm newer to cake decorating and am still learning how much of everything I need to complete projects.) I was out of hi ratio so I made another batch with regular shortening.

You are right! The reg shortening crusts up much faster. But if you frost quick enough, you'll be OK. I actually made it for the reg frosting part and ran out of time during the final smoothing stage with the computer paper. Had to stop to avoid cracks.

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