Icing

It's time to prepare the icing. It is preferable to ice and decorate the cake the day after baking so the cake does not crumble. For icing I use Pastry Pride, which comes in a carton and is located in the refrigerator/freezer section of your market. I shop at Smart & Final because it is a staple there. I'm not sure if you can find it in any regular supermarket.

Beat the Pastry Pride for about five minutes to get a really thick consistency. It's almost like stiff meringue but not quite. I add a dash of vanilla and a little bit of confectioner's sugar but not much because the PP has a delicious flavor that blends well with your cake flavor.

I add softened (or room temperature) cream cheese. Whipped cream cheese works well also. Beat until you decide that the icing will spread smoothly on the cake.

Tomorrow I will explain how to ice a cake!

Happy Baking

Delia Baker