1) When you are cooling your cake upside down on a cooling rack....do you leave the bottom side up when you ice it?? Or, do you flip it back "right side up" and do it there? Does it REALLY matter?
2) Suppose I want to make a small batch of BC to practice making some roses.....all the recipes I have for BC icing tells me how many pounds of confectioners sugar to use. How many dang cups is in 1 pound?
3) What's this I read about royal icing. What is it? I looked for a recipe here but was unsuccessful, I'm sure due to a bad search. What do you use it for? Does it taste good?
TIA!! 
After my cake is done cooling, I flip it back over and put the filling on the top, my second layer I flip upside down so the top of the cake is flat.
There are approx. 4 cups of powdered sugar in a 1 lb. box.
Royal icing dries hard, so you can't frost a cake with it, but it's great for flowers. You can make them way in advance..after they dry, store them in an airtight container for months. The royal icing is great for frosting cookies, too!
1) i think using the bottom, as the top makes it flatter, and gives u less crumbs then if u were to saw off the uneven edges.
2)i was told that 1pound is equal to 8 cups.. i may be wrong tho 
3) royal icing is icing sugar, water- for the main ingrediants, but sometimes creme of tartar and meringue powder, and butter are added for different textures.. its VERY sweet, but very easy to decorate with..
hope i helped, and hope someone can say if this info is correct or not 
good luck 
so i have a 1/2 sheet cake cooling .... i'd save myself a lot of hassle just keeping it upside down and icing it that way... rather than trying to level the uneven top?
Hmmm I'm thinking of attempting roses soon and maybe a couple others....maybe the royal icing is the way to go
royal icing would probably be a good choice to use for your roses, but some people find it easier to work with BC. you just have to find what works best for you. good luck with your roses!
Quote by @%username% on %date%
%body%