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Old 05-15-2009, 10:47 AM   #21
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Originally Posted by LaurenG View Post
First and foremost I learned how to make icing:
beat together-
1/2 cup softened butter
1/2 cup crisco
1 tsp. vanilla
gradually add-
4 cups powdered sugar
then add 1 tbsp milk more or less if needed.
To be honest I personally don't like the flavor of this, it just works really well for decorating.
One of my biggest challenges with cake decorating was that I could not use butter, margarine, shortening, or milk. I pretty much only had rice milk to work with and I couldn't make it thick enough. But I have since discovered a soy-free shortening and margarine and I think I will be able to do this now!


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Old 05-15-2009, 11:06 AM   #22
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You go girl! If you need any more pointers let us know. But just go have fun with it!

Living gluten/dairy/sugar/fat/caffeine-free and loving it!
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Old 05-22-2009, 08:52 AM   #23
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The wilton's books are really easy to follow to be honest. I'm about to start teaching the classes. I've watched you tube videos and honestly, I find while some are good to get ideas, they aren't always easy to follow. It definitely takes practice, though. Get some parchment paper and practice on that first. You can easily scrape it off and start over, but you can't on a cake.

No beans unless they are green or jelly...
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