tag:blogger.com,1999:blog-3143074501597559385.post7745609452986475118..comments2015-10-22T21:20:15.855-07:00Comments on Ryder Wrong?: Easy BakeMommaWriterhttp://www.blogger.com/profile/05179471737837620160noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-3143074501597559385.post-18155165401364569052008-10-10T18:41:00.000-07:002008-10-10T18:41:00.000-07:00Frosting good for decorating -- as a rank amateur,...Frosting good for decorating -- as a rank amateur, I'm finding that to be something of a problem! The best decorating frosting I've made uses shortening, but as of the last batch I made, shortening suddenly grosses me out. It's gooey and doesn't clean up easily -- imagine that sticking to your insides! Cream cheese frosting tastes great, but I have problems getting it to hold its shape and not break down when it warms up. Then I read in The Joy of Cooking recipe to make it with *cold* cream cheese, frost and serve it right away. Not practical!<BR/><BR/>But, somehow you managed to decorate beautifully anyway with cream cheese frosting, and what a fabulous job. The carrots are FABULOUS, how did you do that?.<BR/><BR/>And I'm with you on the mix snobbery, even for non-carrot-type cakes. I made cupcakes from a mix for the first time in months, and was surprised at how my standards have changed. Mixes have their uses, but overall, blah.<BR/><BR/>Grandpa's expression is SUCH a Gavin-face, it's amazing. They're both adorable!nbhttps://www.blogger.com/profile/14116855354650219248noreply@blogger.com