“This classic American marshmallow-like frosting is a childhood favorite of many.”(p. 132)

RECIPE LINK

This brief post is just about icing, the Seven-Minute Icing. This is my first time to make a cooked icing and I didn’t do a great job with it. On the other hand, I did have fun trying and believe I’ve learned something.

I’ve borrowed a couple of photos from the web to illustrate the difference between a true success and something less.

Now, why am I writing about an icing instead of what was baked and needing a good frost job? Well, with students having a day off from school and needing to fill time productively, my daughter decided to bake a cake. I think it turned out rather well. It’s just kind-uh hard to pin her down on the recipe she used. Anyhooo, she left the icing job for me. So, here we are. Here’s a picture of the finished product:

Let me explain. This is what I did to get what you see:

1. Sliced off the puffed-up top of each cake layer.
2. Spread a layer of raspberry jam and icing in the middle.
3. Placed the second cake layer upside down on top of the first.
4. Iced the whole thing (sides included). Hmmmmmmm.

DETOUR: I went for, “gotta get this done”, instead of “gotta do this right.” The sides of the cake layers were not straight up and down (Gotta get new pans!), so I ended up with a cake that looked like a flying saucer that bulged in the middle.

 

To make things worse, the two layers wanted to slip and slide and not stay put. So I let it sit overnight and gave it some thought. The next day, I decided to attempt carving the cake to give it straight sides – and was pretty successful (don’t you think?). I left the icing alone, leaving the sides as you see in the photo above. I’m gonna let French 3 students be the ones to judge.

Until proven otherwise, I think my daughter and I made a pretty good, pretty good lookin’ cake.

See ya later!