I tend to put in LOTS more icing sugar (confectioners' sugar) than the recipe says. Then I put it in a plastic syringe (specially made for icing - not a medical one! ) which I find much easier to use than a bag.
I did a cupcake stall at a local green fair last weekend for Scottish Vegans. I made gingerbread with lemon cream cheese icing (frosting); pistachio and rosewater; cashew and cardamom; and peanut butter. They sold very well and I got an e-mail from a customer saying they were 'stunningly delicious'! I don't take the credit. That goes to our wonderful 'cupcake bible'... (DH doesn't accept that. He thinks it's my skill! )
Once I can figure out how to post pics properly, I'll show some. The plastic syringe make lovely swirly icing patterns, which I don't use for chocolate icing, for reasons that will be obvious to anyone of a scatalogical turn of mind.....
Penny
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