Saturday, August 25, 2007

Unflattering Comments

Today I received a post from one Edward Foster. Apparently, he viewed my frosting recipe then scoured my sewing blog, and felt it was necessary to remark how "fat" he thought I was and should I be eating frosting on cake.

First and foremost. I am happy with who I am Mr. Foster. Whatever weight issues you perceive that I have are entirely your own. If you don't have something nice to say, kindly refrain from saying anything at all...your post has been denied, and any future posts will be as well.

Mrs. Mike

Friday, August 24, 2007

Easy White or Chocolate Frosting

OK, you've made this really yummy cake. Do you buy icing, or make it "really from scratch"? Personally, lol, I tend to buy icing. But every once in a great while, I will even make the icing from scratch too. Here's the recipe that works for me. Please note you will need to double it if you are making a 3 layer cake!

3 TBS butter, softened (really, margarine is disgusting, don't cheat)
2 c. sifted powdered sugar
1/2 tsp salt
1 tsp. vanilla, almond, or lemon extract (pick your flavor choice!)

  1. Cream the butter. Gradually add the powdered sugar, salt, and flavoring.

If this icing seems to thin to you, add more sifted powdered sugar (sifting it makes it SO smooth and creamy). If it's too thick, add a little milk (no more than a tsp. at a time).

To make this chocolate icing, add (3) 1 oz. squares of melted bakers chocolate and cut the butter down to 2 TBS.

Happy Birthday Cake

My friend Miranda emailed me about a wonderful but complicated cake she made "from scratch" for her DH for his birthday this week. Of course, lol, this is now the only cake he wants for his birthday forever! It reminded me of my little brother, who has always hated boxed cake mixes. I made this recipe for him when he was about 7 years old, and I had to make it every year until I moved away to go to college! The nice thing is, this is an easy recipe!

1 c. butter - no substitutes
2 cups sugar
1 tsp vanilla extract
4 egg yolks
1 tsp baking powder
3 cups flour
1 cup milk
4 egg whites, beaten stiff with a dash of salt

  1. Cream the butter and sugar together until smooth and fluff and add the vanilla. Then add the egg yolks, one at a time, beating after each addition.
  2. Measure the baking powder into the flour, and sift a little into the creamed mixture. Add the flour and milk alternately, beating as you do so (if you start and end with flour, I think there's a finer texture!)
  3. Beat the cake batter until a few air bubbles show.
  4. Fold in the egg whites. DO NOT BEAT THE BATTER ONCE THE EGG WHITES ARE FOLDED IN (sorry to yell, but if you over mix the batter, it comes out really dense and heavy - who needs that in a cake?!)
  5. Pour into either a 9 x 13" rectangular pan or (3) 8-9" round layer cake pans.
  6. Bake 30-35 minutes at 350. Test with a toothpick.