Hey everyone! I am wondering if anyone has any tips on how to make sure you icing is not see through. It's usually not terrible, but it bothers me and it is the worst on chocolate cakes, you can see the torting through the icing. How can I prevent this? The recipe I use is :
1/2 cup crisco
1/2 cup butter
2 teaspoons flavoring
2 tablespoon water
1lb powdered sugar
I know there are lots of people that use this recipe. Any advice would be awesome! Thanks! Alison
I went back and looked at the post again and I use 1 cup each butter and crisco 2 tsp flavor and 4 tbsp milk and then 2lbs pwdered sugar, so I'm not really helping you. I'ts getting late and I did over 1000 statement at the bank today.
Your recipe sounds fine. It sounds like you just need a thicker layer of frosting. Try crumb-coating, then applying a thick final layer of frosting with the Wilton big icer tip. Here is a picture tutorial of how I do it:
www.cakeboss.com/preventbulging.aspx
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