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.

"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

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.

"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.

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.