Hey!
I have a cake order for this weekend! It's a full sheet (18x24"), half red velvet with cream cheese filling, half french vanilla with strawberry cream cheese filling, no problem!
HOWEVER, she requested "something different" for the icing for the top and sides of the cake. She said maybe something like a butter-rum flavored icing (I'm thinking YUCK! Not with the cream cheese and all the flavors, it's just to much!) There is no way this cake will fit in my 'fridge, plus it will have edible images (2) on the top. Any advice? I'm thinking maybe trying the IMBC, but I've not used it before and am leary of the raw eggs. Has anyone used this and subbed meringue powder for the egg whites? Or maybe someone has another suggestion on a type of frosting that would be good with the flavor combos mentioned above? Thanks in advance!
glenda
ps: Just found a new flavor extract today! McCormick has a new one out that is french vanilla, and I'm thinking, HMMMM? Sounds good!
Quote by @%username% on %date%
%body%