Icing is truly an exact science. To thick it doesnt spread. To thin, its a glaze. Amazingly enough there is no exact recipe. The books tell you which ingredients to gather, and then it tells you to add so much of the powdered sugar. When it comes to the milk though, they are rather vague. Add enough milk for desired consistency, the recipe reads.
For the first eight years of my marriage, making icing was tricky. I usually needed this icing for birthday cakes. As I hadnt been organized enough to make icing ahead of time, I usually had to make just a simple powdered sugar icing. The batch of icing would grow larger and larger as I tried to get just the right thickness. Sugar, milk, stir, stir, stir. Sugar, milk, stir, stir, stir. The icing was still to thin. Id pick up the powdered sugar bag, and dump in
nothing. I was out of sugar.
So, Id just dump the icing on top of the cake. There really wasnt any need to actually spread it. The icing would travel across the top of the cake and cascade down the sides. My cakes had to be served in bowls.
Imagine the look on my little daughters face when I presented her birthday cake to her. Where are the candles? she would ask.
Oh, theyre there honey, see that little stub right there? Mommy had to push them down to keep the top layer from sliding off the bottom layer.
Ive learned a thing or two since then. Now I just dont make cake.
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Apr. 29, 2006
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Untitled Comment
Apr. 29, 2006
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Thanks for the laugh...
Apr. 29, 2006
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Untitled Comment
Apr. 29, 2006
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mix????
And I can definitely relate to your icing tale...ever try the 7 minute frosting??? And you thought basic icing was hard! lol