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Hi ratio shortening information

post #1 of 4
Thread Starter 
OK - I've crumb coated my 12x18....now I need to ice it - but do I use thinned icing? Thinned with corn syrup? And just exactly how thin should it be?? lol Should have asked this a couple of days ago, but glad I thought of it now! icon_rolleyes.gif TIA!
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post #2 of 4
Thread Starter 
Oh, somebody please, please, please help! I've got to ice this thing and get to bed...just so I can get up tomorrow and finish decorating it..lol! icon_lol.gif (Still have to do the shaped pan that goes on top)
Come let your hair down!
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Come let your hair down!
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post #3 of 4
I always use thin icing to ice my cake.I use half corn syrup and half water.Works great for me and it spreads great.
Good cakes aren't cheap,Cheap cakes aren't good.
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Good cakes aren't cheap,Cheap cakes aren't good.
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post #4 of 4
i know it's much later...but i always just thin my icing with water. but that is with the 'class' BC icing (all crisco). i just kind of judge it based on how it moves around in the bowl as i'm mixing, adding a little bit of water, mixing it in, adding more, etc. try to get it smooth but not too thin that it falls off.

i've found the 1/2 crisco, 1/2 butter recipie is soooo much smoother and thinner (maybe because the butter is 'melting' so to speak) that i need to add much less water to it.
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