And here she is mixing the cream cheese frosting:
By the way...I've discovered that the longer she mixes the frosting, the creamier it gets! I know this seems really intuitive, but I honestly hadn't even thought about it until this time (I've made this cake at least 20 times...). I suppose there is probably a window of time after which the frosting becomes super rigid or something, but I haven't found the other end of that (yet)! :)
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