When I was making the polka dot birthday cake I knew I would end up with extra icing because would rather make too much than not enough. Luckily I needed to make cupcakes for a meeting I was going to early in the week, so the icing was put to good use! Not only the icing, but I was also able to use the smaller fondant polka dots, too!
The cake was double chocolate - yummy!
I've learned you cannot go wrong with buttercream frosting! Here's recipe:
1 lbs powdered sugar (10x sifted)
1 tablespoons Wilton Meringue powder
1 dashes salt
1 cups white crisco
1 teaspoons Wilton no-color butter flavor
1 teaspoons clear vanilla extract
3-4 tablespoons water
Cream shortening, add butter flavor and vanilla and mix well. Add Meringue powder, sugar, and salt and gradually add water.
1 tablespoons Wilton Meringue powder
1 dashes salt
1 cups white crisco
1 teaspoons Wilton no-color butter flavor
1 teaspoons clear vanilla extract
3-4 tablespoons water
Cream shortening, add butter flavor and vanilla and mix well. Add Meringue powder, sugar, and salt and gradually add water.
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