I think if she would have refrigerated the cake with the frosting, it would
have been harder, and would not have come off that way; she should have made
a dome of foil over the cake, and not let it touch the frosting. 

Let two! grins! grow! where one! grouch! was before! 

-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of Lora Leggett
Sent: Sunday, November 04, 2012 5:40 PM
To: [email protected]
Subject: Re: [CnD] instant coffee/cocoa mixes; frosting cakes


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
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