Conference turris::cooks

    
    Do you have The Joy of Cooking cookbook?  It contains a great recipe
    for cake decorating frosting.   I don't do that much decorating,
    but what I have found is that frosting/icing that are flavorful
    (ie.  made with butter) are not that great for decorating because
    they are so soft, and icings that are good for decorating (ie. 
     made with shortening) are not quite so flavorful.  The Joy of 
    cooking recipe tastes pretty good....considering it is mostly
    Crisco.
    C
    
    Carolyn  

I've done a lot of cake decorating in the past and have had good
results with this recipe.  It isn't too sweet, which seems to be
a common complaint for decorating icing.  Also, if the cake seems
a little dry, it will absorb some of the moisture from the icing
and be much moister.  This icing does not dry out and form a
crust on the cake the way many other icings do, and it will keep
for weeks in the frig.  I will admit though, that this tastes no
where near a good as those made with butter!

DECORATOR ICING

1 tablespoon meringue powder (can be purchased in most supermarkets)
1/2 c water
3/4 c granulated sugar

Beat the meringue power with the water till stiff peaks form.  Gradually
add the sugar to make a very stiff meringue.  Set aside.

1 pound Crisco
1 pound powdered sugar
1 teaspoon white vanilla (if you use regular vanilla, the icing will not
                          be complete white, but have a yellow tint)
1 teaspoon butter flavor
1/4 teaspoon salt

Beat the Crisco for about 30 seconds, then add the powdered sugar.  Beat 
till smooth and creamy, being sure to scrape the bottom and sides of the
bowl.  Add the vanilla, butter flavor and salt.  Beat for another minute.
Now, beat in the meringue and continue beating till smooth and satiny (about
3-5 minutes).  Be sure to scrape the bottom and sides of the bowl when 
adding the meringue.

This will fill, frost and decorate a 9 inch round cake or a 9x13 sheet cake.

Variations:

Add 3/4 cup cocoa mixed with 1/4 cup Karo syrup for chocolate icing.

Add ground nuts, maraschino cherries and the *small* chocolate chips for
a buttercream royale icing. (I mix a small amount of this and put between
the layers.)

Put maraschino cherries into the blender with about 1/4 cup juice and add
this for a cherry filling.

I always use a traditional buttercream frosting (flavor of choice) for
decorating.   Can't beat the flavor.

>    What is buttercream frosting?

Made with sugar syrup poured into well beaten egg, then butter is beaten
in.  Recipes for lots of different icings and frostings are in note 1089.3


				D

    Anybody know where to get marzipan powder?  I'd like to make a
    marzipan wrap for a cake, but can't find the powder.  I don't have a
    food processor, so I can't make it myself from pulverized almonds.
    I live in Worcester, MA, but will drive a bit to get it.
    Sarah