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  1. #1
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    Default Icing..... Disaster!!!

    I tried to make the icing for the cupcakes. I realised it suddenly melted & soften. Much thought it's like whipped cream. Because a bit of milk that make "soft icing".

    I wanted the hard & solid icing with butter on the cupcakes. It would set hard & firm in the fridge & leave it on bench that would have been set already. Eat & break the icing like the rocks or crystals as hard & crack.

    Summer is here already so I don't want the icing melt or soft. I am going to make 2-3 other cakes on Thursday & weekends for my DS1's birthday party.

    How to make the right recipe for coating & decorating the cake before it set hard, firm & solid? What do I do? Hope it is like soap if it set "hard icing" already.

  2. #2
    Guest Guest
    We're the cupcakes cooled completely? Was it hot in your kitchen? Putting them in the fridge straight after icing would help. What sort of icing did you use? I did one today with butter, cream cheese and icing sugar.

  3. #3
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    To make hard icing, you need to use "Icing mixture".

    To make soft icing, you use pure "Icing Sugar".

    Hope that helps.


  4. #4
    Ulysses's Avatar
    Ulysses is offline In the eyes of a child you will see...the world as it should be.
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    frosting is harder than icing. It uses more butter & less water or fluid. Google some frosting recipes.

    The best way to win an argument is to begin by being right




  5. #5
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    I got the suggestion from the A & J Cake decorating supplies shop that I ordered the round cake tin and asked for the icing recipe. But the pure icing sugar I got last Friday I think the lady got confused when I preferred is hard, solid & firm. She thought it was soft.

    I made the pre-mix cupcakes from Coles yesterday. I placed it in fridge overnight then next morning I took it out and set them in the cake box. It set hard already but out of fridge it suddenly melted and soft a bit. Thought it would have been hard already like the soap.

    One of my friends gave me the butterfly cake with hard icing. I ate it so hard and crack like the rock (not fondant or royal). I stored and placed from the fridge and the bench I noticed it didn't melt or soft. It was still hard in 3-4 days. I wonder how it work?

    I hope I'd try to pipe the swirls if set hard, so it won't go melt or soft.


 

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