Trust me.
Now, I think this needs a caveat. I normally make beautiful, smooth, delicious chocolate icing. I swear.
The icing normally looks dark and delicious. It does not look (and taste) crystallized and gritty. Nor does it normally slide right off the cake.
Thank goodness that I am an amateur, so none of you can submit this to Cake Wrecks.
I think that is enough embarrassment for one day, don't you think?
Not to make matters worse, but are you aware that confectioner's sugar is just more finely ground white sugar? A few seconds in your food processor or blender would have fixed you all up!
ReplyDeleteI knew it! I was just telling my mom that I should have looked up how confectioners sugar is made, but didn't. Oh, well.
ReplyDeleteBut you do get kudos for even having made a cake!
ReplyDeleteDarn it! http://www.thriftyfun.com/tf129383.tip.html
ReplyDeleteOh wow I could do a whole blog on my embarrassing baking disasters... perhaps this warrants a new category.
ReplyDelete