Yet Another Sheet Cake Question
Decorating By countrykittie Updated 5 Mar 2007 , 1:52am by SILVERCAT
Can you tell I really don't want to mess this one up!!!?
Ok, I was thinking of using the fbct for this cake but then I worried that it might 'break' while transferring it to the cake. Someone suggested that I do my outline and then using a #10 tip, and basically colour in the lines...ok...I get that. My question is, do I use the icing that would normally be used if I were doing it the 'frozen' method, or can I use normal buttercream icing? Is there a difference in the two icings? My icing tends to be a little on the thick side (like I can actually kind of mold it or smooth it with even my fingers. It almost looks like fondant when it is totally smoothed out....I know, that's pretty thick!) so if I 'coloured' in the lines and then smoothed it out with a warmed up spatula like I do for my other cakes, do you think that it would work for the picture I want to do on it?
BTW, my base icing is always thick...I cut out some icing sugar and it is still way too thick...although it is a bugger to get on the cake, once it is totally smoothed out, it looks so good...like fondant. Only, I think it tastes better... 
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