Frosty Flowers
I had mentioned in a previous post that my mother recently gave me a gift card to Michael’s to get some baking supplies. “Flowers, you need to learn to make flowers.” Well, I got my supplies and quickly went to work with some thawed buttercream I had saved. It was a big fail. My super delicious buttercream just didn’t have the stiffness to be able to hold a flower together. I did some research and found that people typically use Crisco rather than butter for decorating purposes. It seems that the frosting I use for layering and eating can be different than that for decoration. I gave it a shot and the new recipe I came up with works great for flowers – very stiff and easy to color. The only problem is it definitely tastes like the frosting you get on cupcakes at the grocery store. I guess if you prefer super sweet frosting, that’s ok. Long story short, I am continuing to practice my piping skills when it comes to flowers and using …