post #16 of 16
11/1/12 at 10:02am

Personally, I think the one in the first link looks more professional than some of the ones in the second link.

 

And (as anybody who's seen my work, and/or read my opinions on the subject will attest), I don't place a whole lot of importance on having my own cakes "look professional." I'm more concerned with achieving the desired taste and texture, and I quite frankly prefer the taste and texture of dense, non-whipped, hand-mixed, cold-process BC (the recipe that's been on the back of . . . .) to that of any more "professional" frosting (and also prefer thin layers of frosting to thick ones, so long as I'm not being so stingy with the frosting that the cake starts to shred as I'm frosting it!).

James H. H. Lampert
Professional Dilettante
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James H. H. Lampert
Professional Dilettante
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