hey so I like to cook every once in a while (mostly, but not always desserts)and I was wondering how exactly you make icing on a cake better. Don't get me wrong I make a mean chocolate cake and icing to match but I want a very specific consistency (yes like my grandmas). The recipe I have says, basically, put a but load of cocoa into a but load powdered sugar, add a butt load of butter and a little bit of milk and mix. It turned out pretty good but my grandmas icing is like a separate entity on the cake that solidifies to the point just before fudge. It's like you could put your entire hand onto the iced cake and take it off and it would be completely dry without any icing on it but once you take a slice the icing just melts in your mouth into this thick creamy chocolatey entity.
what's your pointers?

a old bf taught me something alon time ago as he used to be a cook
if you use mayo in your cake mix it makes the cake moister
and yea its very good you cant tell the difference
you can even add mayo in your cookie mix

http://www.ehow.com/how_4801046_cake-decorators-icing.html
hopes this helps.

boiled sugar syrup into egg whites, buttercream icing. u can find the recipe online just about anywhere, it'll probably take u a couple of attempts to get it right unless ur the type that is very meticulous and careful when following a recipe. it's not THAT hard, it's just the technique that has to be followed. look up buttercream icing/frosting recipe, and the one u want is one that makes mention of drizzling in boiled sugar syrup into egg whites, slowly so u don't cook the eggs before u finish mixing the icing up. u'll read the directions and either have success or failure. i wish u all the success in the world. good luck

Intriguing. I haven't taken on a real challenging recipe yet thank you

Here is a homemade icing to use from Wilton I have been using this recipe for years. This is a very sweet icing as well but real good you may have to add extra milk but only do it a tablespoon at a time.

Also to make the icing a little smoother add about a tablespoon of Karo Syrup as well.

Another trick to make cakes more moist is to add Karo Syrup to the mix before baking normally 2-3 tablespoons.

If you put the cake on a sheet then put it in the freezer for at least 30-1 hour prior to frosting it will make it easier to frost the cake and keep it from flaking. As well as dip your spatula in a glass of hot water shake off you will be able to glide the spatula over the icing smoothly.......


Once you make the icing separate icing and add color as needed.

* 1/2 cup solid vegetable shortening
* 1/2 cup (1 stick) butter or margarine softened
* 1 teaspoon clear vanilla extract
* 4 cups sifted confectioners' sugar (approximately 1 lb.)
* 2 tablespoons milk

Mix with mixer till smooth us the spatula put flat on the icing pull out turn over it should stand up and flip over at the top a bit in order to have the right consisting for spreading if you add too much mill just add a bit more sugar.

Lots of recipes say to shift the sugar but the way powder sugar is now there is no need in that step.

Also if you want the icing more of a solid white replace the butter with the shortening and use the butter flavoring (clear)