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Joseph Littleshoes wrote on 06 Sep 2005 in rec.food.cooking

> wrote:
>
> > Does anyone have the recipe for the sauce that is used in a lot of
> > restaurants to place a piece of cake, etc. on. It is usually swirled
> > or
> > spiked to look decorative. Is this just a glaze of some sort? Sorry if
> >
> > I'm not being more specific.
> >
> > Jane
>
> I am not familiar with any specific sauce, chocolate, raspberry,
> strawberry etc. can be used this way, a rum sauce for chocolate cake is
> common, the english have a tendency to mix up cake and pudding together
> and serve it in a bowl, vanilla pudding and chocolate cake is nice,
> 'creme moulee a la vanille' is an old French stand by for this sort of
> thing. I wonder if you are referring to a "sabayon"? An English egg
> custard? Eggnog sauce, banana sauce, honey cinnamon sauce, melba sauce,
> mocha sauce, plum sauce, orange custard sauce, a brandy - ginger sauce
> is unusual but very good.
> ---
> JL
>
>
>

Perhaps the poster means icing or frosting? I think so, because of the
mention of swirls and spikes.

Google is your friend. Go to www,google.com and enter in the search box
icing recipes or frosting recipes. should be a mess of them, pages upon
pages of references.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

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