sorry to bump this thread, but i was wondering Netix, if you use the French Cream Icing for Red Velvet cake only or have you used it for other cakes/cupcakes?
Hey Nic, I have used a chocolate version of the French Cream for a more chocolatey velvet cake. I didn't put any red colouring in the cake, just more cocoa, and then cocoa in the icing as well.
It seems to work well on pretty much anything. I would have put it on some strawberries the other day if I had any left! But, do use it at room temperature, much easier to spread.
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