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The Foodie Report
Ruminations on food, cooking in and eating out in our area.


It's entirely possible to be a vegetarian in Porkopolis. Pop culture reporter Lauren Bishop blogs about products, recipes and restaurants she's tried for others who eat meat-free. E-mail her at lbishop@enquirer.com.


Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.


Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.


Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.


Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

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Tuesday, March 20, 2007

Buttercream icing?

Between taking a cake decorating class and shopping for a wedding cake, I'm learning more about icing than I ever knew before. I am a cream cheese icing snob, and insist on plain ol' boring white cake with cream cheese icing - usually purchased in a plastic tub, or mixing plain white icing (also in a tub) w/ a pack of Philadelphia cream cheese. But when you're frosting a cake for class that insists on a bit stiffer icing - one you can make flowers and (ugh) clowns with - you have to make it yourself.

The four-week intro decorating class I'm taking at Fantasy in Frosting uses the Wilton Method. The frosting recipe I was given looks a lot like this, only there's NO buttter - just Crisco and powdered sugar, and FAKE vanilla extract (since it's clear). Yuck. So I'm looking for a better recipe - that tastes good, and has the stiffer consistency you need for decorating.

I think I'll try one of these buttercream recipes, or maybe this cream cheese one. Unless you have any favorites you'd like to recommend?


2 Comments:

at 6:15 PM Anonymous Anonymous said...

Julie, just don't expend too much energy shopping for a wedding cake. Whether you believe it or not, it just doesn't matter... No one gives a crank about the cake.

 
at 12:55 PM Blogger Julie Gaw said...

Thank goodness. Tried the cream cheese icing, and buttercream last night (with real, not fake vanila), and both were sooooo much better than the crisco crap. Hurrah!

 
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