For the bakers/cake decorators
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| Mon, 01-17-2005 - 3:31pm |
I've seen a couple of people say that they have worked in a bakery or decorate cakes and I have a question for you...
I've been trying my hand lately at some creativity, and I hit on a design that TG would like me to take to a card party we're going to in February. I'd like to give it a try, and think I can convert the cake recipe to be at least semi-SBD friendly, but I'm stuck when it comes to the marzipan and sugarpaste decorators icing...I wouldn't want to make the cake and then not be able to eat ANY of it, lol.
I haven't worked with it enough to know exactly how things meld the way they do, does anyone have a suggestion for how to make/where to buy decorating icing that uses Splenda instead of sugar...and what's this liquid glucose I see in a sugarpaste recipe I found? Obviously it's a bad-for-you -ose sugar, is there any way around using it?
Thanks!
Shan
