Paladini Potpie

Adventures within The Crust!

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The Icing on the Cake

Over the years I’ve made at least 25 wedding cakes for friends and family, and my kids have often helped me. We’ve spent hours together figuring size and servings; and between the two of us, we’ve probably made a few thousand icing roses.

Yes, we’ve made thousands, but most of them we rejected as too flat or lopsided to use. But they were good for laughs.  And they tasted good. Yes, they tasted good – that’s the icing on the cake!

Basic Rose Icing

This icing is easy to work with. It covers well, and it’s easy to squeeze out of a tube to make borders.  And it will harden so completely that you can make flowers on wax paper and pick them up with your fingers as you arrange them on the cake.

1¼ cups Crisco

½ cup water

2 pounds confectioners’ sugar, sifted

2 tablespoons lemon juice

1 teaspoon vanilla

Mix the Crisco and water with electric mixer, and then add confectioners’ sugar a little bit at a time. Finally blend in the lemon juice and vanilla. Keep it covered when you are not actually using it, to prevent a shell from forming on the surface.

Chocolate Rose Icing

This is rich and yummy, even if you’re not a big chocolate lover.  And it’s almost as easy to work with as regular rose icing.

Use the same basic recipe and directions as above, but substitute ½ to 1 cup of cocoa instead of confectioners’ sugar.  It depends on how dark and chocolatey you want it to be.

*Use 4 tablespoon water and no lemon juice


Cream Cheese Icing

This is not easy to work with if you are making traditional roses and leaves, but it’s smooth and esy to swirl. It’s our absolute, hands down, favourite! It’s great for carrot cake, which I always make for John’s birthday.  But it’s also delicious on every other kind of cake.  It was Dan and Monica’s choice for their yellow wedding cake.

8 ounces cream cheese, softened at room temperature

1/2cup butter (not margarine), softened at room temperature

8 ounces confectioners’ sugar

1 teaspoon vanilla.

Mix all ingredients until smooth.

Try to avoid eating it straight out of the bowl with a big spoon – you won’t be able to stop.