Topping for plain cake

My taste would say that a frosting or icing would be better for a plain
yellow cake.

Another thing that is good is a broiler topping, it mixes brown sugar,
butter and coconut on the top of the cake and you run it throught the
broiler (carefully) until it all congeales into a delicious mess on top
of the cake. There is probably a recipe if you google it.

Priscilla Ballou said:

I'm baking a cake for a church meeting tomorrow. It's going to be a
9x13 yellow cake, and I want a simple and easy yet good tasting
something to put on top of it.

I've often sifted 10x sugar over a cake, but I'm wondering about 10x
sugar plus powdered cocoa? Would that taste funny?

Maybe I should just put some together and taste it?

How about putting some apple slices in the bottom of the pan, sprinkling
with sugar and then pour the batter over the apples and tope with
cinnamon sugar.

here is a recipe
Broiled Coconut frosting

6 tbsp. butter, melted
2/3 c. brown sugar
1/4 c. milk
1 c. shredded coconut
1/2 tsp. vanilla extract
Combine ingredients and spread over warm cake. Brown under broiler for
a few minutes.

In article <[email hidden]>,

Priscilla Ballou said:

I'm baking a cake for a church meeting tomorrow. It's going to be a
9x13 yellow cake, and I want a simple and easy yet good tasting
something to put on top of it.

I've often sifted 10x sugar over a cake, but I'm wondering about 10x
sugar plus powdered cocoa? Would that taste funny?

I've done that; tastes rather good. Even cocoa powder by itself should
be good--the sweetness of the cake should more than offset it. You could
also make a simple frosting out of the 10x sugar and some water, with or
without cocoa. If you make it liquid enough, you can drizzle it over the
cake in interesting patterns.

I don't suppose you want something like a buttercream? Pretty easy, but
of course a lot more work than just sifting sugar over the cake. The
Cake Bible has a very nice Milk Chocolate Buttercream recipe.

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

In article <[email hidden]>,

bumblebee4451 said:

My taste would say that a frosting or icing would be better for a plain
yellow cake.

Another thing that is good is a broiler topping, it mixes brown sugar,
butter and coconut on the top of the cake and you run it throught the
broiler (carefully) until it all congeales into a delicious mess on top
of the cake. There is probably a recipe if you google it.

Not very practical for the context.

Thanks anyway.

Priscilla

--
"It is very, very dangerous to treat any human, lowest
of the low even, with contempt and arrogant whatever.
The Lord takes this kind of treatment very, very personal."
- QBaal in newsgroup alt.religion.christian.episcopal

In article <[email hidden]>,

Priscilla Ballou said:

I'm baking a cake for a church meeting tomorrow. It's going to be a
9x13 yellow cake, and I want a simple and easy yet good tasting
something to put on top of it.

I've often sifted 10x sugar over a cake, but I'm wondering about 10x
sugar plus powdered cocoa? Would that taste funny?

Maybe I should just put some together and taste it?

Priscilla

My mom sprinkles the raw cake with graham cracker crumbs and some
chocolate chips then bakes as usual. It's quite good that way and less
messy for transport etc. at potlucks and the like.

marcella

In article <[email hidden]>,

Marcella Peek said:

In article <[email hidden]>,

Priscilla Ballou said:

I'm baking a cake for a church meeting tomorrow. It's going to be a
9x13 yellow cake, and I want a simple and easy yet good tasting
something to put on top of it.

I've often sifted 10x sugar over a cake, but I'm wondering about 10x
sugar plus powdered cocoa? Would that taste funny?

Maybe I should just put some together and taste it?

Priscilla

My mom sprinkles the raw cake with graham cracker crumbs and some
chocolate chips then bakes as usual. It's quite good that way and less
messy for transport etc. at potlucks and the like.

Hmmm. Good idea. Next time I'll make sure I have graham crackers. You
may have inspired me, though. Hmmm.

Priscilla

--
"It is very, very dangerous to treat any human, lowest
of the low even, with contempt and arrogant whatever.
The Lord takes this kind of treatment very, very personal."
- QBaal in newsgroup alt.religion.christian.episcopal

In article <[email hidden]>,

Dave Smith said:

Priscilla Ballou said:

I'm baking a cake for a church meeting tomorrow. It's going to be a
9x13 yellow cake, and I want a simple and easy yet good tasting
something to put on top of it.

I've often sifted 10x sugar over a cake, but I'm wondering about 10x
sugar plus powdered cocoa? Would that taste funny?

Maybe I should just put some together and taste it?

How about putting some apple slices in the bottom of the pan, sprinkling
with sugar and then pour the batter over the apples and tope with
cinnamon sugar.

That's a good idea, too. Not enough apples, though.

Priscilla

--
"It is very, very dangerous to treat any human, lowest
of the low even, with contempt and arrogant whatever.
The Lord takes this kind of treatment very, very personal."
- QBaal in newsgroup alt.religion.christian.episcopal

In article <[email hidden]>,

Scott said:

In article <[email hidden]>,

Priscilla Ballou said:

I'm baking a cake for a church meeting tomorrow. It's going to be a
9x13 yellow cake, and I want a simple and easy yet good tasting
something to put on top of it.

I've often sifted 10x sugar over a cake, but I'm wondering about 10x
sugar plus powdered cocoa? Would that taste funny?

I've done that; tastes rather good. Even cocoa powder by itself should
be good--the sweetness of the cake should more than offset it. You could
also make a simple frosting out of the 10x sugar and some water, with or
without cocoa. If you make it liquid enough, you can drizzle it over the
cake in interesting patterns.

I don't suppose you want something like a buttercream? Pretty easy, but
of course a lot more work than just sifting sugar over the cake. The
Cake Bible has a very nice Milk Chocolate Buttercream recipe.

I have a nice chocolate buttercream recipe, but transporting a frosted
cake is always iffy, I've found. I don't have a car, so I'll be either
hoofing it or taking public transportation. I was hoping for something
I could take in component ingredients and then assemble there.

The uncooked cocoa doesn't taste raw?

Priscilla

--
"It is very, very dangerous to treat any human, lowest
of the low even, with contempt and arrogant whatever.
The Lord takes this kind of treatment very, very personal."
- QBaal in newsgroup alt.religion.christian.episcopal

In article <[email hidden]>,

Priscilla Ballou said:

I have a nice chocolate buttercream recipe, but transporting a frosted
cake is always iffy, I've found. I don't have a car, so I'll be either
hoofing it or taking public transportation. I was hoping for something
I could take in component ingredients and then assemble there.

You could always make the buttercream or other frosting and bring it
along in a separate container. It'll be a minute's work to frost the
cake at your destination. Just make sure you bring a frosting knife or
good spatula.

Quoted message said:

The uncooked cocoa doesn't taste raw?

"Raw?" I'm not sure what you mean. Cocoa doesn't need to be cooked.

Cocoa is simply chocolate with the fat removed--it tastes no more raw
then chocolate would. The only issue is that plain cocoa is somewhat
bitter, but since it's sitting on the cake, it'll acquire the cake's
sweetness. Cocoa is basically "pure" chocolate, since the chocolate
taste isn't diluted by the cocoa butter--it is therefore more intense.

Do you have any pieces of plain cake around? Sprinkle some cocoa on it
and taste.

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

"Priscilla Ballou" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Marcella Peek said:

My mom sprinkles the raw cake with graham cracker crumbs and some
chocolate chips then bakes as usual. It's quite good that way and less
messy for transport etc. at potlucks and the like.

Hmmm. Good idea. Next time I'll make sure I have graham crackers. You
may have inspired me, though. Hmmm.

That does sound good, and Priscilla, let us know what you did. Along the
same lines, you could sprinkle on a streusel topping before baking -- flour,
butter, brown sugar, cinnamon.

Chris

Priscilla said:

I'm baking a cake for a church meeting tomorrow. It's going to be a
9x13 yellow cake, and I want a simple and easy yet good tasting
something to put on top of it.

I've often sifted 10x sugar over a cake, but I'm wondering about 10x
sugar plus powdered cocoa? Would that taste funny?

Maybe I should just put some together and taste it?

Depends on the cocoa: Uncooked "normal" cocoa tends to have a rather harsh
taste. Dutch-processed cocoa would be a *little* better, but I think the
best would be to get powdered chocolate. I usually see it next to the
cocoa, so it shouldn't be too hard to find; I think Ghirardelli and Nestle
both make it.

By the way, you can make the cake prettier by putting a stencil over it
before sifting the topping on. But you probably already knew that.

Bob

In <[email hidden]> Priscilla Ballou

Quoted message said:

I'm baking a cake for a church meeting tomorrow. It's going to be a
9x13 yellow cake, and I want a simple and easy yet good tasting
something to put on top of it.

I've often sifted 10x sugar over a cake, but I'm wondering about 10x
sugar plus powdered cocoa? Would that taste funny?

Maybe I should just put some together and taste it?

Wow, I haven't made a yellow cake in years...but when I did my favorite
was vanilla butter icing with a few sprinkle dinkels on top. Not very
fancy but seems to go with the mood.

--
Cheers

Dennis

Remove 'Elle-Kabong' to reply

In article <[email hidden]>,

Bob' virtualgoth@die_spammer.biz said:

Depends on the cocoa: Uncooked "normal" cocoa tends to have a rather harsh
taste. Dutch-processed cocoa would be a *little* better, but I think the
best would be to get powdered chocolate.

Powdered chocolate is just cocoa powder with 10x sugar. Ghirardelli's,
for example,
<http://www.ghirardelli.com/products_bakecocoa1.html>
uses Dutched cocoa, sugar, and some vanilla.

If Priscilla's combining it with powdered sugar anyway, the effect won't
be too different. And if such a relatively small quantity is going onto
an already very sweet substance that out-masses it 1000:1, there
shouldn't be any harshness.

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

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In article <[email hidden]>,

Bob' virtualgoth@die_spammer.biz said:

Priscilla said:

I'm baking a cake for a church meeting tomorrow. It's going to be a
9x13 yellow cake, and I want a simple and easy yet good tasting
something to put on top of it.
I've often sifted 10x sugar over a cake, but I'm wondering about 10x
sugar plus powdered cocoa? Would that taste funny?
Maybe I should just put some together and taste it?

Depends on the cocoa: Uncooked "normal" cocoa tends to have a rather harsh
taste. Dutch-processed cocoa would be a *little* better, but I think the
best would be to get powdered chocolate. I usually see it next to the
cocoa, so it shouldn't be too hard to find; I think Ghirardelli and Nestle
both make it.

Good idea.

Quoted message said:

By the way, you can make the cake prettier by putting a stencil over it
before sifting the topping on. But you probably already knew that.

Yeah, I did. I was being lazy and trying to go with what I had in the
house.

In the end I fizzled out on baking the cake. I did make some low-carb
roll-ups (slices of ham slathered with cream cheese seasoned with dill
and garlic powder then rolled up around a dill pickle spear), since I'd
promised to bring something the low-carbers could eat, and I'm going to
cheat and go by way of the grocery store where I'll pick up a nice cake
or other pastry item. They have some decent glazed fruit piled over
custart [censored]-thingies that are not too bad.

Thanks for all the good ideas anyway, everyone. I still have all the
baking ingredients, so maybe I'll bake a cake for my coworkers sometime
soon. I think they look back wistfully at the days before I hit a bad
blood glucose reading and started low-carbing!

Priscilla

--
"It is very, very dangerous to treat any human, lowest
of the low even, with contempt and arrogant whatever.
The Lord takes this kind of treatment very, very personal."
- QBaal in newsgroup alt.religion.christian.episcopal

In article <ecYKd.1597$UB6.424@trnddc01>,

Chris Neidecker said:

"Priscilla Ballou" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Marcella Peek said:

My mom sprinkles the raw cake with graham cracker crumbs and some
chocolate chips then bakes as usual. It's quite good that way and less
messy for transport etc. at potlucks and the like.

Hmmm. Good idea. Next time I'll make sure I have graham crackers. You
may have inspired me, though. Hmmm.

That does sound good, and Priscilla, let us know what you did. Along the
same lines, you could sprinkle on a streusel topping before baking -- flour,
butter, brown sugar, cinnamon.

Double hmmmmm! The recipe purports to be for a very moist cake, and it
sounds like it would be really good with a streusel topping.

Priscilla

--
"It is very, very dangerous to treat any human, lowest
of the low even, with contempt and arrogant whatever.
The Lord takes this kind of treatment very, very personal."
- QBaal in newsgroup alt.religion.christian.episcopal

Scott said:

Do you have any pieces of plain cake around? Sprinkle some cocoa on it
and taste.

BTW: We call that taste "bitter", not raw.

sf

On 29 Jan 2005 21:35:03 -0600, "Bob"

virtualgoth@die_spammer.biz said:

Depends on the cocoa: Uncooked "normal" cocoa tends to have a rather harsh
taste. Dutch-processed cocoa would be a *little* better, but I think the
best would be to get powdered chocolate. I usually see it next to the
cocoa, so it shouldn't be too hard to find; I think Ghirardelli and Nestle
both make it.

I don't remember "powdered chocolate"... do you mean cocoa?

sf

sf replied:

Quoted message said:

Quoted message said:

Depends on the cocoa: Uncooked "normal" cocoa tends to have a rather

harsh

Quoted message said:

Quoted message said:

taste. Dutch-processed cocoa would be a *little* better, but I think the
best would be to get powdered chocolate. I usually see it next to the
cocoa, so it shouldn't be too hard to find; I think Ghirardelli and

Nestle

Quoted message said:

Quoted message said:

both make it.

I don't remember "powdered chocolate"... do you mean cocoa?

Since what I wrote makes a clear distinction between cocoa (both "normal"
and Dutch-processed) and powdered chocolate, I thought it was obvious that I
*didn't* mean cocoa.

I meant powdered chocolate. Here's some being sold on eBay:

http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=4342720511&category=14309

Bob