frosting problem
 

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.

frosting problem
 

"boom" > wrote in message
...

> 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.

Posting your recipe and technique would be helpful.

-j

frosting problem
 

In article >, jacqui{JB}
> wrote:

> "boom" > wrote in message
> ...
>
> > 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.
>
> Posting your recipe and technique would be helpful.
>
> -j

Friends in baking:

I cross-posted my frosting problem to
rec.food.cooking under the same subject heading.
I received several replies, including the following:

In article >, PENMART01
> wrote:
> 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.

I'm adventurous. Maybe I'll whip some-a-dis up just for fun

Thanks.

frosting problem
 

"boom" > wrote in message
...
> In article >, jacqui{JB}
> > wrote:
>
> > "boom" > wrote in message
> > ...
> >
> > > 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.
> >
> > Posting your recipe and technique would be helpful.
> >
> > -j
>
> Friends in baking:
>
> I cross-posted my frosting problem to
> rec.food.cooking under the same subject heading.
> I received several replies, including the following:
>
> In article >, PENMART01
> > wrote:
> > 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.
>
> I'm adventurous. Maybe I'll whip some-a-dis up just for fun

My guess is that the frosting isn't soft enough. In other words, it need
some liquid/ Since you already have orange peel (I hope this means zest), I
would add some orange juice.

frosting problem
 

what kind of icing are you using?
"boom" > wrote in message
...
>
> 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.