What kind of icing could be used in this Victoria sponge birthday cake style?
It will literally Victoria sponge but I'll change the recipe, which basically just be a cake with two layers together – Oh by the way what size tin (x2) I have to use for a cake so thick? I heard about the fondant icing but it seems difficult to do and I also heard that even good taste. Should I continue with only make the icing sugar / water thing? It would be great if they cover the sides as well. Every time I put this kind of icing on but does not look very well and was difficult to get even for what I do? I've also heard that the use of hot apricot jam before the ice would ensure that the crumbs do not get stuck in the formation of ice. Is that true? And it's easy?
sound good warm apricot jam. Identification of the use reg. icing. ive use pain ans fondont ITSA. plus it dosent taste all that great.
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