
HeySeuss said
I'd perhaps add a little more sugar to that icing, and also pay attention to chilling it a bit and making sure the cake is cooled off before applying it. Keeping the butter cool will stiffen up the whole thing.As best I can tell from looking at it, anyway. It's been a while since I've done a serious amount of pastry work, but mixing time and content comes into it. You also have to adjust your amounts on the basis of how much moisture you have in the air, I've found.Other thought: was the cream cheese and butter at room temp when you started?
BrobyDDark said
Sherlock Holmes said
Not in my family. We chill the cake in the fridge and use Cool Whip for the 'frosting'. I won't eat red velvet cake any other way.
Larfleeze said
True, hopefully they also remove Jeff The 'omg so hawt, syco bbby, burnt flesh turns me on' Killer.
Goldmarble said
Would have been great.Except for .Just no.
Jorick said
The guy trying to cross the border who had a turtle tattoo as well as a banned brand was Turt.