It’s not Just Icing on the Cake
Tuesday, September 20, 2011 at 2:00AM 
This week, my dearest friend asked if I would give her a cake-frosting tutorial. Fairly certain that the bride-to-be wasn’t planning a do-it-yourself, or worse, a do-it-together wedding cake, I consented readily.
Between my three-week culinary school foray into the pastry arts, a hand-modeling cameo appearance in a cake decorating spread and testing the magazine’s five, 5-year anniversary cakes, I’ve probably only frosted a whopping baker’s dozen. And yet, I faced the impending lesson with complete confidence. Why? Because I had an ace of a frosting recipe up my sleeve.
The first time I took this frosting for a test drive, it felt as if my offset spatula was a magic wand. But the power wasn’t in the stick, it was in the icing. This glossy, billowing, meringue-based whip glides onto cake with ease and precision. It’s perfect for cake-frosting newbies because you can hone your icing skills and produce impressive results on the first time out; very encouraging.