View Full Version : calling all cooks--I need help

11-05-2008, 11:58 AM
I am making a cake for our football coaches. I have canned frosting and I need it to be stiffer to decorate the cake. Any suggestions? I have shortening and cream of tartar in my pantry.

11-05-2008, 12:02 PM
actually, I was thinking you might want to whip in a little more powdered sugar.... ?
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11-05-2008, 12:05 PM
Do you need it to stay stiffer, or just be stiffer while you are decorating? Refrigerating it will harden it a bit, but of course it won't stay that way once the cake is returned to room temp.

11-05-2008, 12:21 PM
If I remember my chemistry correctly a little bit of cream of tartar whipped into the icing should result in a stiffer, faster drying icing.

Sewing Angel
11-05-2008, 12:45 PM
I agree about adding the powdered sugar.
The other thing I would suggest, is refrigerating the cake for a while. Brush the crumbs off and frost with a really thin coat of frosting and refrigerate again. This is called a crumb coat and will seal the cake and make a nicer finish.

11-05-2008, 01:32 PM
Thanks! to all.:hug: