Lakeguy or .Dishes Done (about your cake)

16 years ago

My icing isn't setting. It's been about 6 hours outside in -3 degree temps. It is still pretty soupy. Did I mess up? Can I add icing sugar to thicken it? I used half the sugar (yes my kids hate this practice) in the cake so a super sweet icing won't break me too much. When I made the icing I did use vanilla instead of a vanilla bean and I didn't let the mixture get hotter than just until the butter melted. Thanks.

Sort by:Oldest

Comments (8)

lakeguy35
16 years ago
Sorry to hear you're having a challenge with the frosting Cookie. I don't think a couple of teaspoos of vanilla would have caused any problems. Did you use Lyle's? I ended up using a combination of corn syrup and honey as I couldn't find Lyle's Is it setting up around the edges at all? If so, give it some more time. I'm thinking at that temp and amount of time it should be set. Mmmmm....intersting and I can't think of any reason as to why it's not setting up for you. I made mine the day before and it was like a very soft fudge and took some time to whip up with the mixer.

Just guessing here.... I'm thinking thicking it up with icing sugar should be fine.

Here is the recipe y'all. Anyone else want to comment or help?

David

For the frosting
2-1/2 cups heavy cream
3 oz. (6 Tbs.) unsalted butter
1 vanilla bean, split lengthwise and seeds scraped out
6 oz. bittersweet chocolate, finely chopped
2 cups granulated sugar
6 oz. (2 cups) natural unsweetened cocoa powder; more for decorating
1/2 cup LyleÂs Golden Syrup
1/4 tsp. kosher salt

Make the frosting

In a 4-quart saucepan over low heat, combine the cream, butter, and vanilla bean and seeds and stir until the butter is melted. Remove the vanilla bean and whisk in the chopped chocolate until melted. Whisk in the sugar, cocoa powder, syrup, and salt until smoothÂbe sure the cocoa powder dissolves completely. Pour into a 9x13-inch pan and freeze until firm, about 2 hours, or refrigerate overnight.
cookie8
Original Author
16 years ago
Thanks. I tend to be "lucky" this way. I used Beehive Golden Corn Syrup so that may be my problem. I don't know if they are different from each other. Oh well, I will add more icing sugar tomorrow morning and hope for the best. My girl is turning 8 - if it doesn't turn out I'm sure she will love a DQ Ice Cream Cake!
Related Discussions
Long forgotten about cake recipe: Wacky Cake
Q
Comments (30)
There are may versions of the Better Than Sex Cake.This recipe was given to me by an aunt. I made it once many years ago to take to work. It was a hit. 1 (18.5 oz) yellow cake mix 1 (1 lb 4 oz) can crushed pineapple 1 C sugar 1 ( oz) pkg vanilla pudding mix (not instant) 1 C whipping cream, whipped & sweetened flake coconut, lightly toasted Prepare cake mix according to directions on pkg. Pour into 13 x 9 pan and bake as directed. Cool. Combine pineapple & sugar & bring to a boil. Cool slightly. Poke holes into cooled cake with a fork. Pour pineapple mixture over the cake. Prepare pudding mix according to directions. Cool. Spread over pineapple & chill. Just before serving, cover with whipped cream & sprinkle with coconut.
...See More
Cake Bars Are Done, But.....
Q
Comments (9)
I guess it depends on your own definition of "redneck". My brother says that NASCAR stands for Non Athletic Event Centered Around Rednecks, and he loves it. However, you check those parking lots and there are a lot of briskets over coals and chicken with various homemade rubs and sauces, whole hams and fresh breads, some darned good food going on accompanied by copious amounts of beer and soft drinks. There will occasionally be wild game, but not often, although I think that a nice rack of venison would not be inferior. Things like "Duck Dynasty" and other reality shows, "My Big Fat Redneck Wedding" and that ilk have made a caricature of the redneck today, but I grew up in a family of "rednecks" and it basically meant we all worked hard, went to church, didn't smoke pot and weren't afraid to get dirty. Red neck was either a reference to union activity or people who worked outside in the sun enough to get a "red neck" Now television has made redneck seem like something else all together. Wikipedia explains "The term is used broadly to degrade working class and rural whites that are perceived by urban progressives to be insufficiently liberal." It all depends on the redneck! Annie
...See More
LOOKING for: Your best pound cake recipe....
Q
Comments (34)
I'm a simple cook. To be in my "favorites" file, it has to be easy, economical, and not require me to run to the store. For years I have used the "Hot Milk Sponge Cake" recipe in my old Better Homes & Gardens cookbook. I noticed they've posted it on AllRecipes.com but they never allow anyone to give credit to the original printing of it. Here's the link to that recipe. Leave off the last three ingredients and the fifth level of instructions if you don't want to use the frosting. That was not part of the original recipe and probably something they threw in. I never frost this cake. I usually bake it especially to serve with strawberries and vanilla ice cream, but DH in in the habit of eating up the cake before the strawberries are gone so I have to make extra. So, OK, I know a sponge cake is not a pound cake, because historically a pound cake gets its name from the fact that it calls for a pound of butter, a pound of sugar, a pound of flour.... but we actually like this better because it's not so high in fat. And when I serve it to guests, they always compliment me on my delicious "pound cake". --Ilene
...See More
Questions about 6" diameter cake pans and 3" deep cake pans
Q
Comments (9)
I'm not so scientific. I think my 6” pans are 3”. Whatever they are, whether 6” or any other size, or deep mold like bundt, or loaf, I just make the batter, and fill to what looks right. If I have leftover batter, I just bake it off separately, either as a tester, or to use in something else. If I were baking commercially, I'd perfect the recipe amounts. As it is, I can't be bothered. I do have some anti-doming devices, but they don't work well enough, IMHO, to bother with most of the time. A cake fills best when perfectly flat, or even lightly dished. It's still going to need evening up. Many people prefer fewer taller layers (less “crust” to get rid of), and just slice them to the size they want. Others just make sheet cakes and cut their layers out of those. I just realized. My “eyeball” measure is about an inch from the top of the pan. That's what the half full and 2/3 full are both telling you. So the best way to get equal amounts of batter in each pan is to use a scale. For less formal, I just pour some batter in one pan and let it settle while pouring some in the other, then eyeball the height back and forth until the pans are filled properly. Usually once to start, a second time to divide the batter and a third to adjust and clean out the batter bowl. Measuring batter by volume is a good way to compare the recipe with the how much your pans will hold, but not an easy way to fill them. If you're worried your pans will overflow, you can line the sides with parchment paper or extenders made for the purpose. Don't fuss over precision unless there are judges involved. It's just cake. It's supposed to be fun. What's important is getting your batter in the pans promptly, a good whack to get out air pockets, and get them right in the oven. The moisture or acid acting part of the baking powder is already at work. If you leave the batter sitting around, it'll discharge and deflate. Some recipes do that on purpose for denser cakes, only lifted by the heat action and eggs, but if that's not your goal, make sure your oven has been at temperature for some time, so that the walls, not just the air, are hot, and you get your batter into the pans, and the pans into the oven promptly.
...See More
lakeguy35
16 years ago
I see you are in Canada. I'm not familar with Beehive either but I'm sure that would have been okay for the recipe. Hopefully it will set over night and be fine. If it does set, know it will take some time to whip it up for spreading. If not, I'm thinking adding the icing sugar will be fine. Happy Birthday to your eight year old!! I hope y'all like the cake...my group loved it.

David
cookie8
Original Author
16 years ago
Thanks David. I checked again last night and it was thicker but pretty soupy. I added a scant 1/2 cup icing sugar, started whipping and then started worrying because I thought it would be too thick to spread but it didn't thicken beyond a good spreading consistency. I have yet to check on it this morning but setting it at room temp should help with spreading if it's crazy hard. I'm sure everyone will love it. I'm guessing thin slices are sufficient with this cake!
Solsthumper
16 years ago
Try this:

Melt 2 ounces of chocolate. Wait until chocolate has slightly cooled, and incorporate some of your soft buttercream into the melted chocolate.
Combine the melted chocolate mixture back into your buttercream.

The extra chocolate will firm it up.

Sol
annie1992
16 years ago
Sol, you are a goddess, you know that? More chocolate can only be better.

Annie
cookie8
Original Author
16 years ago
Boooo. I ruined the cake. I blew my marshmallows by following a different recipe. I had 3/4 cup of syrup and needed a full cup so I searched for another recipe with just gelatin, water and sugar. It was disgusting. The cake on the otherhand is not for wimps - such those who break out easily, can't sleep from chocolate (caffeine) overload, etc. It was great. I was even happy the icing. I will probably make again and I'm not a chocolate girl. At least without the marshmallows I could write an appropriate birthday message for my girl.
Terri_PacNW
16 years ago
Cookie, I make marshmallows without syrup.

And they are always well received and work. Would you like the recipe?

Lakeguy or .Dishes Done (about your cake)

Comments (8)

lakeguy35

cookie8
Original Author

Related Discussions

lakeguy35

cookie8
Original Author

Solsthumper

annie1992

cookie8
Original Author

Terri_PacNW

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Lakeguy or .Dishes Done (about your cake)

Comments (8)

lakeguy35

cookie8Original Author

Related Discussions

lakeguy35

cookie8Original Author

Solsthumper

annie1992

cookie8Original Author

Terri_PacNW

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

cookie8
Original Author

cookie8
Original Author

cookie8
Original Author