What do you think?
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First thing that comes to my mind is Pastry Pride--a non-dairy whipped topping. I buy mine at Smart and Final. Just thaw the frozen liquid in fridge then whip like whipping cream (start slow then increase speed as thickens), til the icing sticks more to the whisk attachment and there's a gap between the icing on the whisk and the icing on the side of the bowl; just don't over whip! Much more stable than whipped cream. I've seen others shimmer it up somehow after the cake is decorated (airbrush with luster dust?). Not so great for detail work, but a lot of people seem to prefer it over buttercream. Some of the cakes I've posted are covered in Pastry Pride, if you want to see Pastry Pride "in action." Here's a link to one of them:
- 196 Posts. Joined 3/2008
- Location: Vancouver, WA
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