Cook's Note: Decorating the Cake


Serves: 5

Ingredients

Directions:

*Buttery Decorator Icing recipe works well for decorating.

*To adjust the consistency of frosting, stir in a small amount of liquid or additional powdered sugar.

*Tinted frosting darkens slightly as it dries. Tint enough frosting at the start.

*Cover the frosting bowl with a damp cloth to prevent drying.

*Pack frosting to the end of the decorating bag. Squeeze out a little frosting before starting.

*The frosted surface to be decorated should be smooth and even.

*With a toothpick, mark the design on the cake before starting.

*Frosting made with butter or margarine may soften from the heat of your hand. If it becomes too soft, chill it for a few minutes.

This Cook's Note: Decorating the Cake recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.


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Cook's Note: Birthday Cake Ideas
Cook's Note: Catch the Overflows
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Cook's Note: Desserts with a Flare
Cook's Note: Finishing Touches for Pies
Cook's Note: Fluting Techniques
Cook's Note: For Better Foam Cake
Cook's Note: For Butter Cake
Cook's Note: Freezing Leftover Egg Whites
Cook's Note: Frosting Finishes
Cook's Note: Frostings and Fillings
Cook's Note: Garnishing Cake Slices
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Cook's Note: If the Edges Brown Too Fast
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Cook's Note: Tips for Successful Pastries and Pie Crusts
Cook's Note: Using a Decorating Bag and Tip
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