frosting problem

Quoted message said:

boom boom booms:

Spice cake, properly cooled, and white icing. But the icing
is not adhering to the cake. When cut or eaten, the icing
falls off.

Any suggestions will be appreciated.

Well, duh.

Where's your icing recipe, eh?

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED
NATIONS To Paris =--- Sheldon ```````````` "Life would be
devoid of all meaning were it without tribulation."

In article <[email hidden]>, PENMART01

Quoted message said:

Quoted message said:

boom boom booms:

Spice cake, properly cooled, and white icing. But the
icing is not adhering to the cake. When cut or eaten, the
icing falls off.

Any suggestions will be appreciated.

Well, duh.

Where's your icing recipe, eh?

Vanilla Butter-Cream Frosting: (McCall's Cookbook, 1963)

1/3 cup soft butter 3-1/2 cups sifted confectioner's sugar
3 to 4 tablespoons of light cream 1 tablespoon of
vanilla extract
2/4 tablespoon of almond extract

In medium bowl, with portable electric mixer at medium
speed, beat butter with sugar, 3 tablespoons of cream, and
vanilla/almond extracts until smooth and fluffy. If
frosting seems too thick to spread, gradually beat in a
little more cream.

(NOTE) says milk may be substituted for cream. I used 4
tablespoons of cream but have no experience with cake making
to tell me if the frosting was too thick to spread or not
since it got dumped on the cake and I spread it.

Would it be better to use milk? I mean, would that make it
stick to the top of the cake better, perhaps if it was
thinner? Would that be whole milk (don't have) or 2% (which
is what I use)?

boom_at_shieldsRdown.com (not a real addy, it's a Star
Trek thing)

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

Quoted message said:

In article <[email hidden]>,

PENMART01 said:

Quoted message said:

boom boom booms:

Spice cake, properly cooled, and white icing. But the
icing is not adhering to the cake. When cut or eaten,
the icing falls off.

Any suggestions will be appreciated.

Well, duh.

Where's your icing recipe, eh?

Vanilla Butter-Cream Frosting: (McCall's Cookbook, 1963)

1/3 cup soft butter 3-1/2 cups sifted confectioner's sugar
3 to 4 tablespoons of light cream 1 tablespoon of
vanilla extract
1/4 tablespoon of almond extract

In medium bowl, with portable electric mixer at medium
speed, beat butter with sugar, 3 tablespoons of cream, and
vanilla/almond extracts until smooth and fluffy. If
frosting seems too thick to spread, gradually beat in a
little more cream.

(NOTE) says milk may be substituted for cream. I used 4
tablespoons of cream but have no experience with cake
making to tell me if the frosting was too thick to spread
or not since it got dumped on the cake and I spread it.

Would it be better to use milk? I mean, would that make it
stick to the top of the cake better, perhaps if it was
thinner? Would that be whole milk (don't have) or 2%
(which is what I use)?

boom_at_shieldsRdown.com (not a real addy, it's a Star
Trek thing)

Are you certain the cake was fully cooled? I ask because
any residual warmth would cause the frosting to melt a bit
on the part touching the cake, which would cause it to
fall off. Try refrigeration for the remainder? Also the
consistency of the frosting should be a little thicker
then whipped cream, thinner than peanut butter. Too thick
and it won't adhere, and it can tear the cake. To thin and
it's glaze.

kimberly

Quoted message said:

Are you certain the cake was fully cooled?

Kimberly:

Yes. It was cold to the touch about 5 hours after baking.

Quoted message said:

Also the consistency of the frosting should be a little
thicker then whipped cream, thinner than peanut butter.
Too thick and it won't adhere, and it can tear the cake.
To thin and it's glaze.

Okay, then I will try using milk instead of cream and pay
attention to its consistency. I would say that the batch in
question was more like peanut butter than whipped cream.

Thank you.

boom_at_shieldsRdown.com (not a real addy, it's a Star
Trek thing)

Some more information would be helpful. What type of icing?
If you made it, how? Is it too brittle?

Josh

PENMART01:

I prepared your frosting recipe and it was delicious (at
least it was when I licked the bowl :-). I'll get back to
you leter on this evening or early tomorrow morning with the
reaction of my guests.

Thank you.

boom_at_shieldsRdown (it's a star trek thing)

=-=-=-=-=-=-=-=-=-=-=-=-=-=-=

In article <[email hidden]>,

PENMART01 said:

Spice cakes are typically too moist/oily for holding a
butter crream frosting (did yours contain
applesauce/nuts), especially if the frosting is too light
from whipping in excessive air... try something denser:

Cream Cheese Frosting

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup (packed) dark brown sugar 3 tablespoons robust-
flavored (dark) molasses 1 tablespoon vanilla extract 1
1/2 teaspoons grated orange peel 2 8-ounce packages
chilled cream cheese
1/3 cup powdered sugar

Beat butter, brown sugar, molasses, vanilla and orange
peel in large bowl until fluffy. Beat in cream cheese.
Sift powdered sugar over; beat to blend.

PENMART01:

What does it mean when people say "this is very
interesting?"

Well, I thought it was great, so thanks very much for your
kind assistance.

boom_at_shieldsRdown (it's a star trek thing)

Quoted message said:

=-=-=-=-=-=-=-=-=-=-=-=-=-=-=

In article <[email hidden]>,

PENMART01 said:

Spice cakes are typically too moist/oily for holding a
butter crream frosting (did yours contain
applesauce/nuts), especially if the frosting is too
light from whipping in excessive air... try something
denser:

Cream Cheese Frosting

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup (packed) dark brown sugar 3 tablespoons robust-
flavored (dark) molasses 1 tablespoon vanilla extract
1 1/2 teaspoons grated orange peel 2 8-ounce packages
chilled cream cheese
1/3 cup powdered sugar

Beat butter, brown sugar, molasses, vanilla and orange
peel in large bowl until fluffy. Beat in cream cheese.
Sift powdered sugar over; beat to blend.

In article <[email hidden]>, PENMART01

Quoted message said:

Cream Cheese Frosting

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup (packed) dark brown sugar 3 tablespoons robust-
flavored (dark) molasses 1 tablespoon vanilla extract 1
1/2 teaspoons grated orange peel 2 8-ounce packages
chilled cream cheese
1/3 cup powdered sugar

Beat butter, brown sugar, molasses, vanilla and orange
peel in large bowl until fluffy. Beat in cream cheese.
Sift powdered sugar over; beat to blend.

PENMART01:

I have another cake with your frosting. This time I made it
with your recipe but decided to cut the volume and the
amount of fat in it by halving the butter and cream cheese.
Now the recipe looks like this:

Cream Cheese Frosting

1/2 cup (1 stick) unsalted butter, room temperature
2/4 cup (packed) dark brown sugar 3 tablespoons robust-
flavored (dark) molasses 1 tablespoon vanilla extract 1
1/2 teaspoons grated orange peel 1 8-ounce package chilled
cream cheese
3/3 cup powdered sugar

Beat butter, brown sugar, molasses, vanilla and orange peel
in large bowl until fluffy. Beat in cream cheese. Sift
powdered sugar over; beat to blend.

Thanks for the original idea.

boom said:

In article <[email hidden]>,

sf said:

Here is a no fail frosting:

<snip>

Quoted message said:

S.F. Thanks. I will print this and insert it into my
cookbook.

Your're very welcome!
PS: in spite of all that sugar, it's not too sweet.

Practice safe eating - always use condiments