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Mexican Icing

post #1 of 4
Thread Starter 

Hi everyone.

 

I am making a teapot cake and would appreciate

 your thoughts on which icing to use when making the spout and handle. It is a fairly large cake.

I have Mexican icing at home which I haven't used yet but I think it should dry quite firm and could be a good suggestion??

 

I look forward to hearing your thoughts.

 

Many Thanks

Louise

post #2 of 4

Uh, pardon my ignorance, but what exactly is "Mexican icing"?

James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

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James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

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post #3 of 4

I thought maybe a form of Mexican paste, which is a type of sugarpaste, I believe.

 

Liz

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Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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post #4 of 4
Thread Starter 

Its a form of icing which is meant to dry fairly firm. Great for making plaques, cards etc.

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