My mother-in-law used to wrap ake up for us to take home on holidays and
every time I would open the foil, there would be a ton of frosting on the
wrapper and nothing on the cake. I kept telling her not to press down on
the foil or paper but she never got the message. I always just made an
attempt to spread it back onto the cake but of course you could tell.
Lora
----- Original Message -----
From: "Jamey Cook" <[email protected]>
To: <[email protected]>
Sent: Saturday, November 03, 2012 5:25 PM
Subject: Re: [CnD] instant coffee/cocoa mixes; frosting cakes
Have never frosted cupcakes, but I use the back of a spoon, and then,
very, very gently, spread it evenly with one of those rubber spatulas
one uses to scrape out mixing bowls. I agree with the gentle touch in
order not to leave fingerprints suggestion. Also take great care if
you have to wrap up the cake at all--might be worth a nonstick
wrapping or wrapping after the cake has been refrigerated. Making
sure the cake is cooled is hugely important, or the frosting will
become liquidy and run all over the place.
Re: nondairy creamer, that stuff is awful for health, probably almost
as bad or worse than margarine--hydrogenated oils to make it rich, and
Titanium Oxide to make it white in appearance. Does anyone have a
substitution suggestion, I hope? That stuff is pretty nasty.
Jamey
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
