Butter Cream Icing & Glace Icing
My question has 3 parts. Firstly, once you have made Butter Cream Icing and iced the cake, does it need to be refrigerated? Secondly, what is the easiest way to apply butter cream icing? The icing on the cakes in the cook books look so smooth yet when I try to do it myself, I can never smooth it out as beautifully. Finally, can you use glace icing to ice an entire cake, or is it too hard to work with when icing large areas? Thank you.
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