Well, I like smbc, but if I had to travel with a cake that far, I’d want a good crusting icing. I use this as my go to icing. Cooked flour icing. I doctor icing by adding a couple of cups of icing sugar and some meringue powder. It helps icing firm and crust up better. Tastes lovely and light, like smbc. Much easier to make too. Pipes beautifully.
http://leelabeanbakes.com/blog/frosting-filling/even-better-cooked-flour-frosting/
Creativity is God's gift to us. Using our creativity is our gift back to God. Clarky's Cakes 😎
