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Icing Tips

Use butter or stick margarine when making frosting. Reduced-fat butter, whipped products and vegetable oil spreads make frosting too soft

If frosting is too thick, add a few drops of water or milk

Add a pinch of baking soda to frosting to keep it moist and prevent it from hardening and cracking

Cool cakes completely before frosting or the frosting will melt and cause the layers to slide

Cut off burned areas on a cake and fill the low spots with frosting

Anchor the bottom of a cake with a dab of frosting to keep it from sliding when frosting or transporting it to another location. Or place the cake directly on the serving plate or cake board when turning it over after removing from the oven. The moisture that develops while cooling will anchor the cake to the serving plate.

Sprinkle cake with powdered sugar before frosting to keep the icing from sliding

Leftover frosting can be stored in the refrigerator up to 30 days. Allow it to come to room temperature before using

To give frosted cake a silky look, frost the cake as usual and use a hair dryer to slightly melt the frosting until it has a lustrous appearance

When decorating a cake, arrange garnishes so that each piece of cake will have a garnish in the middle after it is cut

Add a decorative touch to cakes and cupcakes by pressing mini cookie cutters lightly into the icing and filling the depressed outlines with crushed candy, nuts, sprinkles or colored sugar

For a quick, easy decoration, place a paper doily on top of an unfrosted cake and dust it with confectioners’ sugar. Gently remove the doily to reveal a beautiful design

To decorate a cake with chocolate, place the chocolate in a heat-safe, plastic zipper bag and immerse it in simmering water until the chocolate melts. Snip the tip off a corner of the bag and squeeze the chocolate onto the cake in a decorative pattern

When writing a message on a cake or creating a design, use a wooden toothpick as a guide to outline it first. Or if you are using a crusting icing, use your computer to print the message or design on to a sheet of paper. Place paper on top of a piece of firm styrofoam. Using a pin, punch holes along printed outline of the writing or design. Remove any excess paper leaving about 1" of paper around the writing or design. Position the piece of paper on top of the cake. Softly rub your fingers across holes. This will leave indentations on top of the cake for you to follow.

When using a glaze, the cake should be at room temperature or slightly chilled

If topping a glazed cake with nuts or sprinkles, do so immediately after glazing, as glaze sets quickly

To keep frosting from sticking to the knife when cutting cake, dip the knife in hot water and wipe it clean with a damp paper towel after each cut

Frosted cakes can be stored up to two days at room temperature or refrigerated up to one week

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