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 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 >, PENMART01
> wrote:

> >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)

"boom" > wrote in message
...
> In article >, PENMART01
> > wrote:
>
> > >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

> Are you certain the cake was fully cooled?

Kimberly:

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

> 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

>boom boom boomed:
:
>>PENMART01 wrote:
>>
>> >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)?

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.
---



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

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 >, 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.

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)

> =-=-=-=-=-=-=-=-=-=-=-=-=-=-=
>
> 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.

> would say that the batch in question was more like
>peanut butter than whipped cream.
>
>Thank you.

##############
I have found A little cream cheese added gives it a better texture . BG

On 14 Apr 2004 06:14:15 GMT, oads
(BillKirch) wrote:

> > would say that the batch in question was more like
> >peanut butter than whipped cream.
> >
> >Thank you.
>
> ##############
> I have found A little cream cheese added gives it a better texture . BG

Here is a no fail frosting:

Cream Cheese Frosting

In a small bowl, blend
4 T soft butter
1 - 8 oz. package (room temp.) cream cheese

Gradually add 3 C. sifted powdered sugar, beating until
smooth and creamy.

Stir in 1 t. vanilla
(and I often add a little fresh lemon juice to give it zing)



Practice safe eating - always use condiments

In article >, BillKirch
> wrote:
>> would say that the batch in question was more like
>>peanut butter than whipped cream.
>>Thank you.

> ##############
> I have found A little cream cheese added gives it a better texture . BG

By that do you mean to add cream cheese to the following?

>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

Would that be like 1/2 package (4oz)?

In article >, sf
> wrote:

> Here is a no fail frosting:
>
> Cream Cheese Frosting
>
> In a small bowl, blend
> 4 T soft butter
> 1 - 8 oz. package (room temp.) cream cheese
>
> Gradually add 3 C. sifted powdered sugar, beating until
> smooth and creamy.
>
> Stir in 1 t. vanilla
> (and I often add a little fresh lemon juice to give it zing)


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

In article >, PENMART01
> wrote:

> 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
3/4 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
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.

Thanks for the original idea.

>boom boom booms:
>
>Thanks for the original idea.

You're quite welcome... always keep in mind that a recipe is only a guide.


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

On Wed, 14 Apr 2004 19:44:56 -0700, boom
> wrote:

> In article >, sf
> > wrote:
>
> > Here is a no fail frosting:
> >
<snip>
>
>
> 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