What happens if you bake icing

This ultra-ultra moist and still somehow fluffy cake will wow your family and friends. I visited my sister a couple of weeks ago and the conversation as usual came around to recipes. She has muscadine grapes on her property not to mention blueberries, strawberries, and a newly-planted fig tree and made some wonderful jelly with them. I get high and mighty about making cakes from scratch, but I make an exception with this one.

The recipe came from a Taste of Home bulletin board over ten years ago that since has been shut down. No kidding. Be sure and get the corner piece to get the most of that. Posted August 13, edited. It's only after I'm covered in butter and flour that I remember I own an apron.

Link to comment Share on other sites More sharing options Lisa Shock Posted August 13, Posted August 13, Kim Shook Posted August 13, Topic Starter. Posted August 14, Cheese - milk's leap toward immortality.

Clifton Fadiman. Lindacakes Posted August 14, You make the frosting first and put one cup of the frosting into the cake batter. This is all made by hand. It's one of those 8 x 8 cakes that's so dang handy to have, and it's a good one. I like to bake nice things. And then I eat them. Then I can bake some more. Lisa Shock Posted August 14, Go to topic listing. Similar Content. Candied Chestnuts at Home. Has anyone successfully made candied chestnuts marrons glace at home which even remotely resemble the professional ones you get from Europe?

I've tried making them using RTE Chinese chestnuts from Costco with varying success: One batch became leathery after being simmered in what started out as simple syrup which had its sucrose concentration gradually increased. I have also tried soaking the chestnuts in hot water prior to beginning the candying process.

The nuts, once again, developed a tough skin after a few days. It made the frosting far more interesting, and helped it act in total harmony with the cake, because it included the same flavor elements as the cake. And it also had that gooey, naughty cake batter flavor that makes you want to lick the bowl.

You know what I mean, right? OK, let me address the health concern with the eggs. Because I know there's a naysayer out there who is probably whining right now. Now, you could argue that since the batter contained egg, that I was doing something potentially dangerous. If you want to try this and you're worried about raw egg, then temper the eggs first, ok?

But I can tell you that I ate the results and I didn't die, for what it is worth. Makes enough to frost a batch of cupcakes, or a 2-layer 8 or 9-inch cake. And then all of a sudden, I thought: why not just leave the batter in the bowl, and let it be incorporated right into the frosting? After all, it seemed like a fairly simple cake recipe. The cake was as basic as the quick breads I adore, so I just had to conjure up enough confidence to make the buttercream and frost the cake.

When I was done, the cake tasted delicious. Unfortunately, little bits of cake were left crumbled throughout the frosting, blobs of strawberries doused in buttercream were tossed all over the plate, and patches of unfrosted cake poked through layers of chunky butter. The truth is—I made some pretty offensive, rookie frosting mistakes that made it near impossible to get that perfect, velvety-smooth swirl of buttercream. I chatted with a few folks in our test kitchen to determine the most common mistakes beginners make when frosting a cake, and how to avoid them.

Frosting is made from majority butter and sugar, so leaving it for a long period of time at room temperature will make it too soft and refrigerating it will make the butter seize.

You can refrigerate it overnight or freeze on a cookie sheet and individually wrap layers in plastic wrap and foil.