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I've got a couple questions: if you're concerned about whipped cream icing

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16994 posts
Joined: Dec 12, 2005


Posted to Thread #28878 at 12:57 pm on Jul 22, 2016

is that because of the heat? Because both swiss/Italian meringues have a boatload of butter in them.

I posted a version of whipped cream icing that held up for FOUR days. Four hours at an event and then the rest of the time in the refrigerator. Basically, you augment all the things that help it stay viable (more fat (melted butter), powdered sugar (with cornstarch), whipped with less air). Piped beautifully.

Or...make a cooked flour-based torte icing, but use butter rather than Crisco. That will beat up very light and fluffy. Also pipes well.

Are the strawberries going INTO the cake batter...or will they be in the icing between the cake layers?

I'm fond of the 1940's eggless oil-based cocoa cake for moistness. I have other favorites with more intensive chocolate flavoring, but not sure that's right for a 5-year old.

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