DD's birthday guests are coming at noon and she's just had to abandon the butter cream icing for her cake because it was lumpy and wouldn't pipe. What should she know before starting again? Any tips will be most appreciated!
wasala,
Jul 26, 5:43pm
Oh and by the way, Uli and Buzzy are very welcome to contribute here if they know the answer!
Did she sift the icing sugar first to get rid of any pre existing lumps. Butter should be soft but not melted. Beat. If it is too thick add hot water a drop at a time until the right consistency
wasala,
Jul 26, 6:33pm
Thanks for that. We solved the problem - the bowl was too cold so I warmed it with the hairdryer as she was beating and this lot is perfect. Now she's piping little daisies onto her green cake and using little bits of yellow jellybeans for their centres. it looks cute!
uli,
Feb 11, 4:08am
Glad you solved it :)
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