Posted by Greg Breland on August 24, 19100 at 13:14:24 :
In Reply to: Frosting recipe posted by Barbara on August 20, 19100 at 06:30:23 :
: I recently was helping another caterer at a wedding out of town and in tasting the wedding cake relized it was frosting I wasn't familiar with. It had an extremly light texture and butter flavor but held up well in the heat. The appearance was very pleasing, it was as smooth as fondant, I couldn't find any spatula marks and the borders and decorations had a very nice crisp apperance. Since then I have gone through all my books and questioned other cake bakers and tried the recipies they suggested and still haven't achived the desired result. Could anyone help or suggest a source? Thanks so much Barbara
About 25 years ago I used to put an icing on cakes, that was gelatine based, or marshmallow based. If you can find a recipe for marshmallows, you could possibly do the necessary adjustments. If I remember correctly it was clear gelatin, warm water, icing sugar and flavouring whipped up to a smooth light texture over a double boiler , prepare cake as necessary, use a suitable glaze ie; apricot , and while still warm it will spread smooth and evenly over the cake. Dust with icing sugar. Hope this helps, it's been a while since I did any baking. Greg Breland