Have icing, need cake....
I have a whole lot of vienna/butter cream icing (uncoloured), and a full packet of orchard icing that is, let's say.... fuschia coloured? Which, incidentally, will not harden back to even been close enough to roll out.
I am in a baking mood, and can't think of anything to bake to use these icings with. I'm thinking the fuschia icing will only be good for smearing on top of cupcakes just as they are served, it is that runny. And even after adding more icing sugar, it hasn't changed. Nor has putting it in the fridge!
Thank you ladies.
