Quote:
Originally Posted by Sugarshack
Just an FYI; the big difference between this recipe and mine is the ratio. I use 1:1 ; 1cup fat to 1 pound of sugar. This is one cup fat to 2 pounds PS, so it will be drier and crust faster ( and I do not mean that in a bad way, just an FYI way)
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Sharon is completely correct about that. I've seen Carolyn put the icing down and she's using a Viva on it within a couple minutes. She can ice a 3 tier wedding cake and decorate it in 45 minutes flat. It's pretty amazing to watch.