Baking By ayost43 Updated 31 Oct 2005 , 11:33pm by ayost43

ayost43 Posted 28 Oct 2005 , 12:34am
post #1 of 5

I am just learning to decorate cakes and trying to practice sweetpeas, leaves, shells, etc. I am using a container of the Wilton decoator icing and the bow won't come out right. It just seems to flop on it's side. Is this icing too soft to use? Is there something I could make that might work better?

4 replies
aupekkle Posted 28 Oct 2005 , 12:45am
post #2 of 5

I've heard that the icing from Wilton's container is a bit softer, so you might have some problems doing some decorations. I would suggest maybe adding some powder sugar to the stuff to stiffen it up a little bit.

ayost43 Posted 28 Oct 2005 , 1:39am
post #3 of 5

Thanks I'll give it a try. Is there a good recipe that I could use in the future?

nashsmom Posted 28 Oct 2005 , 2:17am
post #4 of 5

If you use Wilton's class buttercream, it stays good for a long time and you can use it over and over again to practice with, no refrigeration needed because there is nothing in it to spoil.

Stiff consistency Class buttercream
1 cup shortening, 1 teaspoon vanilla, 2 Tbsp water. Cream together, then add 4 cups powdered sugar, 1 Tbsp meringue powder and a pinch of salt. Blend until creamy, only a minute or two. Makes 3 cups icing.

To make medium consistency add 1 tsp water to each cup of stiff consistency icing. To make thin consistency, add two teaspoons water to each cup of stiff consistency. I always add just a small amount of piping gel to my thin consistency. It is easier to pipe leaves and practice writing with the piping gel added. I just keep it in a tupperware container and label which consistency it is, then when I want to practice, I can.

ayost43 Posted 31 Oct 2005 , 11:33pm
post #5 of 5

Thanks nashsmom!! I'll definitely have to try it!

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