Base Frosting Coat (for cake construction projects)
This recipe was adapted from Favorite All Time Recipes, Birthday cakes
For Kids, copyright 1991 by Publications Internaitonal, Ltd.
I always coat my cakes in both glaze and base coat if I'm doing construction. The
recipes say glaze or base coat; I do both.
Refrigerate (or otherwise cool) your cakes after coating.
- 3 cups powdered sugar
- 1/2 cup butter or margarine
- 1/4 cup milk
- 1/2 teaspoon vanilla
- Combine everything in the bowl of your mixer
- Beat until smooth, adding 1 tsp of milk at a time until you have a somewhat
thin mixture. Now, what is "somewhat thin?" Well, you don't want butter cream,
and you don't want liquid. I strive for something that will drip off a spoon,
but slowly. You don't want your base coat running off the edges. This is
really an art. Also, I said that I never sift and I don't. That said, I always
have lumpy base coat. If you are a perfectionist, sift your powdered sugar.
- Coat cake and then chill for at least an hour before moving on to next step.