Could someone please help? I would like to know how to determine if icing is thin enough for icing a cake vs. borders, etc. Would it be like pnut butter or whipped cream, or what? Please please help!!!! I usually do character pans and am trying my hand at wedding type cakes.
Gina
Wilton's Class Buttercream & Variation - to use until you get the hang of the different consistencies:
http://www.recipejungle.com/recipe-00121819.html
http://www.wilton.com/recipes/recipesandprojects/icing/bcream.cfm?section=cake&subsection=icing&tertiary=icingrecipes
HTH
The wrong consistency can be troublesome!
This is what works for me:
thin consistency to ice cakes, write, or do string work; a spatula in the icing will fall right over and it will be very easy to stir; for writing or string work I usually add a little corn syrup, it helps to keep the icing from breaking
medium consistency for most decorations, spatula will fall over slowly when stuck in the icing
thick consistency icing for decorations that need crisp edges (like roses) a spatula will not fall over when stuck in the icing
Just add a little PS or water/milk depending on which way you need to go
HTH!! 
That helps sooooooo much! I have been "decorating" cakes most of my adult life (im now old~43~} but my only wedding cake for my oldest daughter was not my best work. My younger daughter wants me to make hers too. Thanks so much, as I now know what I have so done wrong in my practice cakes!!!!!
Gina
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