Back in the late 40’s early 50’s, my grandmother baked in a wood fired stove and made the lightest cakes I have ever tasted.
My favorite was a yellow, very moist cake, covered with a tan almost caramel tasting buttery frosting. This, if I remember correctly, involved many egg whites being whipped by hand.
It was a wonder to behold, and all done on a behemoth of a wood stove.
She used no recipes to pass down, and children like me weren’t allowed to get near the stove.
Now I would loved to have been able to have learned from her, and have never tasted a frosting like hers.
She lived in the hardscrabble hills of Appalachia.
I’m more of a glaze or drizzle person than heavy frosting or icing. Actually, the term “icing” brings to mind a thin layer of the stuff, more so than “frosting.” And I want the real stuff, butter or cream cheese, real cream, real chocolate, real flavorings – no Crisco!
I love mocha buttercream on yellow cake, dark chocolate glaze on a dense chocolate one layer cake, cream cheese icing on carrot cake, or a lemon glaze on pound cake. For me, it’s all about the cake – not about the frosting.
I like plain cake—NO Icing!
Mine hasnt either
Real Cream Cheese icing on my mom’s home made carrot cake. I wish Birthday’s came more than once a year
My favorite cake frosting has not changed since my answer on 3/12/08.
buttercream made with confectionary sugar, butter and vanilla.
But mt favorite cake is an Italian Rum Cake from Florentine’s Bakery in Utica NY.
These are the cake icing laws, right?
red velvet or carrot cake = cream cheese icing
yellow cake = choc buttercream recipe from the back of Hershey’s cocoa. I did make a caramel frosting to go with a scratch yellow cake which was good, and I’d make again (the cake recipe didn’t have much taste and was too dry and crumbly
chocolate cake = depends on the recipe, if it’s my grandmother’s choc sheet cake I make the chocolate icing that goes with it, otherwise, vanilla buttercream from the back of the confectioner’s sugar box
Thanks, Russ-great looking recipe!
Warm, choclate cake frosted with with fluff.
On occasion an added treat of a few peanutbutter chips sprimkled on top.
Ganache or mocha buttercream.
I am going to give up another of my secret recipes.
I hope you enjoy it. Everytime I put it on a cake, donut, or cupcake I always get requests. Mix it with some whip cream and you can put in a donut or between cookies…..Russ
4 cups sugar
2 sticks butter
1 cup evaporated milk
� tsp salt
12 ounces dark chocolate chips
In a large sauce pan combine milk, sugar, marshmallows, butter, and salt. Over medium heat bring to a boil and boil for 3 minutes stirring constantly. Add chocolate chips and stir until melted. It will harden a little so work with it warm on a room temp cake. If it starts to harden so that it is tough to work with place over a bowl of hot water.
Angel – what you probably want is creme royale or creme bouquet. These are flavor enhancers that professional bakers use, and can be bought online or from some local cake decorating/party supply shops. I always liked wedding cake icing and that same taste on some birthday cakes, but never knew how to get that rich, almony flavor is best I can describe.
guess I’m really fortunate- on almost all of my cakes, my husband prefers NO icing at all- lucky for me, my homemade chocolate cake doesn’t really need icing- it is moist and delicious without any additional covering! I do use mini choclate chips to make a topping on my homemade brownies, however, and that is about the extent of icing in this house!
I used to go nuts for the pink butter cream roses.
I have to agree. If given a choice,my entire family prefers whipped cream…butter cream is just TOOOOOOO sweet! I wish Costco did have the whipped cream for my wife’s cake…but the cream cheese was not a bad replacement!!!!!
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