Frostings

---

White Chocolate Cream Cheese Frosting: White chocolate and slightly firmer texture which holds well. Butter Cream: I make a fluffy (not greasy) version that holds well. Chocolate. coffee, caramel, apricot, raspberry, strawberry, passionfruit, pineapple or any liqueur flavor. Mousseline Butter Cream: (egg whites and butter) Chocolate, strawberry, orange, passion fruit, lime or espresso.

Fondant:

Fairly bland but beautiful. Must rely on cake and filling. Can be flavored with orange or almond. Appropriate for denser butter cakes.

Marzipan:

Nice smooth look to wrap cake. A thin disc between layers can be delicious. Think pistachio or walnut instead of the classic almond inside the cake. Beautiful to craft flowers or banding from.

White or Dark Chocolate Wrapping:

Modern and unusual look. Impractical for stacked cakes. It is best on the sides of cakes larger that 12 inches. Beautiful bands or molded flowers.

Whipped Cream:

Can be stabilized with a bit of gelatin, flavored with extracts and liqueurs, lightly tinted. Neat with fresh fruit. Not a great idea in 100 degree heat, but wonderful in crisp seaside breezes

---

Back to the main page

---

Laureen Picciani
707 964 1357 - fax 707 964 8808
401 N. Main St. - Fort Bragg, CA 95437
mmt@inreach.com

All pages copyright 1998 Picciani's Pastry and Laureen Picciani.
HTML, graphic design and JavaScript by Laureen Picciani, Clayton Webber and ElkSoft Web Design.