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Frosting and the Cake- Tips on Choosing The Right Frosty Touch
There is a very good reason why we say “icing on the cake”. It is a finishing so sweet that it makes any cake better than expected. This is why, when choosing the frosting you want splattered on the cake to finesse, here are a few tips to consider. Please read on.
Do you want buttercream?
Margarine or buttercream is a popular frosting choice, but best for venues where the climes are not humid and hot. The latter would make it drip and run, and this is certainly what you don’t want happening. Buttercream is a combination of liquid, flavorings and powdered sugar, and a little cornstarch for stability. You also have buttercream frosting that are made from sugar that is already granulated. Some classic versions of buttercream frosting cakes have custard in them too. However, all types of buttercream frosting cakes would need proper refrigeration arrangements before the cake cutting is done.
Think about cooked frosting
Sugar and egg whites are used in most classic cooked frostings, and with an assortment of flavours, they are combined in double boilers. Cooked frostings are shapely because the egg white proteins when in contact with heat are all coagulated. Frostings needs to be cooked at a certain temperature for the right consistency to shape in. Remember, frostings are not sturdy and are very delicate.
Regards,
Sans.