I'm a lurker, but I did read the entire "What not to say to your baker" thread
I am taking classes at Sweet Wise now. I just finished their Buttercream I and would like to practice as I go between the different levels. Does anyone make practice buttercream to practice piping and coating cakes? It doesn't need to taste good, and it won't be eaten.
Thanks so much for the help! I went from not knowing how to bake at all to making cake and frosting from scratch in the last two weeks. I even made cake that received the compliments that it was moist (or from the other thread--damp, wet....).
Thanks for the help!
I use the Wilton class buttercream and I use water and it last a few weeks in the fridge! I'm a newbie too!
Thanks for posting this! Is this the one you purchase at Michael's or their recipe?
The recipe 1cup shortening flavor or not 7-8 tsp water one box confectioners sugar