Have never frosted cupcakes, but I use the back of a spoon, and then, very, very gently, spread it evenly with one of those rubber spatulas one uses to scrape out mixing bowls. I agree with the gentle touch in order not to leave fingerprints suggestion. Also take great care if you have to wrap up the cake at all--might be worth a nonstick wrapping or wrapping after the cake has been refrigerated. Making sure the cake is cooled is hugely important, or the frosting will become liquidy and run all over the place.
Re: nondairy creamer, that stuff is awful for health, probably almost as bad or worse than margarine--hydrogenated oils to make it rich, and Titanium Oxide to make it white in appearance. Does anyone have a substitution suggestion, I hope? That stuff is pretty nasty. Jamey _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
