Icing - Which way do you go? - Page 2

siduri · #16 02-01-2007, 02:09 AM

always home made, always with good ingredients, meaning real ingredients, meaning no crisco, margarine, or other junk food.
butter, cream cheese, sugar, cream, sour cream, etc. etc. etc.
The recipes are countless.
get used to the real thing and you'll be able to taste the fake-o stuff, the flavor enhancers, the artificial greases, the stuff that is surely bad for you, but mainly bad for your taste buds - and your soul!
remember, man does not live by bread alone, cake is also good, and frosting, don;t forget the frosting.

CarlAird · #17 02-01-2007, 04:36 PM

I dont skimp on Vanilla I pick up the William Sonoma 3 pack But they did tell me in class to get the clear BUT did not say it was fake! THANK YOU for the answer on subbing w/ butter!

Free Rider · #18 02-01-2007, 05:37 PM

So, CarlAird, when are we going to see some of your work? I need to take photos of mine as photography is a hobby of mine, but I've been sans scanner for a while. Time to make that $99 investment.

Will you post some photos of what you're up to?

CarlAird · #19 02-03-2007, 09:00 AM

Sure!!
How Do I Do That And Where Do I Do That!??

Free Rider · #20 02-03-2007, 10:23 PM

Quote:

Originally Posted by CarlAird

Sure!!
How Do I Do That And Where Do I Do That!??

You can use Imageshack (www.imageshack.com)

And just to be specific... I'm talking chocolate cake pics, not beefcake.

bgan10 · #21 02-04-2007, 01:50 AM

I will defiantly make sure and try to make some icing from scratch. Might as well take the plunge and start walking up the stairs. Thanks for all the input!