Has anyone heard of Princess base, used for cake icing 40 years ago. Growing up the cakes that came from the bakery had a slight crunch to the icing when you bit into it. The icing 40 years ago had a whole different taste... Does it have an "official" name or can it be made? Thanks
Might it have been colonnade frosting or poured fondant?
maybe try adding milk powder for the crunchy part — but i’ m not familiar with the princess thing
I believe you're referring to crusted buttercream. I always like the crunch.