I bought a bench scaper and switched to Swiss Meringue Buttercream. SO much easier to smooth. And tastes better too. Oh and practice practice practice. When I first started and was using ABC after 10 minutes I was ready to quit. Then I asked my roomie who was a culinary student how long it takes her to ice a cake and she said 20-35 minutes. It gave me a new perspective.
post #31 of 33
10/4/13 at 5:38am