“This classic American marshmallow-like frosting is a childhood favorite of many.”(p. 132)
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:
- Sliced off the puffed-up top of each cake layer.
- Spread a layer of raspberry jam and icing in the middle.
- Placed the second cake layer upside down on top of the first.
- 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!