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Step 7A map for icing.
If all went according to plan, you've got a design on your cake, rendered in powdered sugar.
Our cake was chocolate, so the design was obvious, but I believe that even on a vanilla cake, the white sugar will be plenty evident. The sugar is perfect for this application because the base ingredient in just about any frosting is going to be? Yep. Sugar. Once the icing starts to flow, the sugar will be mostly absorbed into the frosting where the borders meet.
What next? You get to go to town with your frosting, and for that ... you're on your own.
Good luck!
Our cake was chocolate, so the design was obvious, but I believe that even on a vanilla cake, the white sugar will be plenty evident. The sugar is perfect for this application because the base ingredient in just about any frosting is going to be? Yep. Sugar. Once the icing starts to flow, the sugar will be mostly absorbed into the frosting where the borders meet.
What next? You get to go to town with your frosting, and for that ... you're on your own.
Good luck!
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