Chocolate Syrup Frosting For Decorating????
Decorating By GolfAddict Updated 14 Nov 2006 , 3:04am by kerririchards
Have a couple questions regarding the Choc Syrup Frosting that goes with the DGCC from CMD.
1) Has anybody tried to decorate with the Choc Syrup Frosting from CMD?
There isn't much decorating to be done - just the standard borders and such.
2) Does the frosting crust? Or does it stay wet like the canned frosting?
3) If it does not decorate well, has anybody tried to modify?
Thanks.
i've only used chocolate syrup frosting once (spiderman cake in my photos). shell border was not a problem. i've read someone else did a basketweave with it. i put the cake in the fridge for about half an hour and it crusted just enough for me to use the viva method lightly to smooth. i did have to add extra milk to thin it enough to ice my cake.
I use it now for EVERY chocolate cake I make. Everyone absolutly LOVES it! I does not crust like buttercream, but if you apply it with a nice medium to thin consitency, you should have absolutely no probems smoothing with your spatula. No, you will not get it PERFECT, but it is frosting, and not fondant. You can put it in the fridge for a few and then smooth with a paper towel, but then it tends to lose some if its shine. I just add more powdered sugar to it for piping borders, roses, leaves, etc.
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