Dec 17, 2018 #1 pengyou Senior Cook Joined Feb 14, 2011 Messages 409 Location Beijing I have thought about using powdered sugar as a topping for cupcakes and cakes but I am afraid that the color/moisture from the cake will bleed into the powdered sugar and make it look less than appetizing...is this true?
I have thought about using powdered sugar as a topping for cupcakes and cakes but I am afraid that the color/moisture from the cake will bleed into the powdered sugar and make it look less than appetizing...is this true?
Dec 17, 2018 #2 Aunt Bea Master Chef Joined Mar 14, 2011 Messages 9,123 Location near Mount Pilot That is a great way to decorate cakes, cookies, brownies etc... In order to minimize the risk of moisture impacting the decoration try to put the powdered sugar decoration on just prior to serving. Here are a few more tips and ideas. https://www.recipetips.com/kitchen-tips/t--1644/cake-dusting.asp Good luck!
That is a great way to decorate cakes, cookies, brownies etc... In order to minimize the risk of moisture impacting the decoration try to put the powdered sugar decoration on just prior to serving. Here are a few more tips and ideas. https://www.recipetips.com/kitchen-tips/t--1644/cake-dusting.asp Good luck!
Dec 17, 2018 #3 Janet H Certifiable Executive Chef Staff member Joined Jan 17, 2007 Messages 4,356 Location Pacific NW I use powdered sugar to decorate - and at it at the last minute. If the baked items are delicious they don't need frosting imo.
I use powdered sugar to decorate - and at it at the last minute. If the baked items are delicious they don't need frosting imo.