I am making a teapot cake and would appreciate
your thoughts on which icing to use when making the spout and handle. It is a fairly large cake.
I have Mexican icing at home which I haven't used yet but I think it should dry quite firm and could be a good suggestion??
I look forward to hearing your thoughts.
Uh, pardon my ignorance, but what exactly is "Mexican icing"?
I thought maybe a form of Mexican paste, which is a type of sugarpaste, I believe.
Its a form of icing which is meant to dry fairly firm. Great for making plaques, cards etc.