A friend is icing a cake and she always has trouble with the cake breaking or crumbling while icing. She has been using can frosting. I don't use the can frosting so I don't know what to tell her. Is there something she can do to make the cake more sturdy?
Canned frosting is too stiff to spread at room temp straight out of the can. She can heat it for a few seconds in the microwave and stir it up to get it to a better spreading consistency. Just heat carefully (20-30 seconds at a time) and stir between each. If it gets too liquidy she will have to let it cool down to a more solid state again, then stir well.
Canned frosting is too stiff to spread at room temp straight out of the can. She can heat it for a few seconds in the microwave and stir it up to get it to a better spreading consistency. Just heat carefully (20-30 seconds at a time) and stir between each. If it gets too liquidy she will have to let it cool down to a more solid state again, then stir well.
Ditto.
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