Re: [CnD] Frosting Cakes or Cupcakes?
That's a good idea. One that never entered my mind! For frosting cupcakes, a Home Economics teacher once suggested just taking the top of the cupcake and swishing it around in the frosting, and it would cover the top of the cupcake very nicely. You just hold the cupcake with the top facing the frosting and swirl it a time or two in a circle, and voila, it is done! Let two! grins! grow! where one! grouch! was before! -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Bob Kennedy Sent: Saturday, November 03, 2012 3:03 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Frosting Cakes or Cupcakes? It takes a little longer, but I use the back or rounded side of a serving spoon. Being rounded, the edges won't dig into the cake like a knife or spatula can. - Original Message - From: "Jeri Milton" To: Sent: Saturday, November 03, 2012 2:18 PM Subject: [CnD] Frosting Cakes or Cupcakes? Hi. I have a question about frosting a cake. I think I asked this years ago when I was a part of this list, but my computer crashed before I was able to read the suggestions! Sigh. So, how do you frost a cake when you are totally blind? I have attempted to do it, and boy what a mess! Any suggestions? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Frosting Cakes or Cupcakes?
I have one question. I just contributed about frosting cupcakes, but I had 2 neighbors who shared baked stuff with me, and when they gave me frosted cakes, you could feel like squiggly lines throughout the frosting; wonder how one gets that effect? Let two! grins! grow! where one! grouch! was before! -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of marilyn deweese Sent: Saturday, November 03, 2012 3:27 PM To: cookinginthedark@acbradio.org; Bob Kennedy Subject: Re: [CnD] Frosting Cakes or Cupcakes? I also use a spoon and I use the tip of my index finger to make sure that the frosting is at the edge. Touch it very gently though, or you'll leave a finger print. I don't care when I'm frosting it just for me and my roommate, but if I take it somewhere, then I try to be more careful. Sometimes, since my roommate has sight, he does it for me. Marilyn - Original Message - From: "Bob Kennedy" To: Sent: Saturday, November 03, 2012 4:02 PM Subject: Re: [CnD] Frosting Cakes or Cupcakes? > It takes a little longer, but I use the back or rounded side of a > serving spoon. Being rounded, the edges won't dig into the cake like > a knife or spatula can. > - Original Message - > From: "Jeri Milton" > To: > Sent: Saturday, November 03, 2012 2:18 PM > Subject: [CnD] Frosting Cakes or Cupcakes? > > > Hi. I have a question about frosting a cake. I think I asked this > years > ago > when I was a part of this list, but my computer crashed before I was able > to > read the suggestions! Sigh. So, how do you frost a cake when you are > totally > blind? I have attempted to do it, and boy what a mess! Any suggestions? > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Frosting Cakes or Cupcakes?
Now that is an interesting idea. I imagine it would work if you go real easy. - Original Message - From: "Sandy" To: ; "'Bob Kennedy'" Sent: Monday, November 05, 2012 3:56 AM Subject: Re: [CnD] Frosting Cakes or Cupcakes? That's a good idea. One that never entered my mind! For frosting cupcakes, a Home Economics teacher once suggested just taking the top of the cupcake and swishing it around in the frosting, and it would cover the top of the cupcake very nicely. You just hold the cupcake with the top facing the frosting and swirl it a time or two in a circle, and voila, it is done! Let two! grins! grow! where one! grouch! was before! -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Bob Kennedy Sent: Saturday, November 03, 2012 3:03 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Frosting Cakes or Cupcakes? It takes a little longer, but I use the back or rounded side of a serving spoon. Being rounded, the edges won't dig into the cake like a knife or spatula can. - Original Message - From: "Jeri Milton" To: Sent: Saturday, November 03, 2012 2:18 PM Subject: [CnD] Frosting Cakes or Cupcakes? Hi. I have a question about frosting a cake. I think I asked this years ago when I was a part of this list, but my computer crashed before I was able to read the suggestions! Sigh. So, how do you frost a cake when you are totally blind? I have attempted to do it, and boy what a mess! Any suggestions? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] DOODLE CAKE WITH FROSTING
Melnot also would work, if you can get it in your area! Let two! grins! grow! where one! grouch! was before! -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Allison Fallin Sent: Sunday, November 04, 2012 4:45 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] DOODLE CAKE WITH FROSTING Here you go. HOMEMADE EVAPORATED MILK 1/3 cup nonfat instant dry milk powder 6 TBS water Mix well. This is equivalent to 1/3 cup of canned evaporated milk. For 1 cup: 1 cup nonfat instant dry milk powder 18 TBS water (1 cup plus 2 tablespoons) - Original Message - From: "Sisi Ben-Simon" To: Sent: Sunday, November 04, 2012 3:34 PM Subject: Re: [CnD] DOODLE CAKE WITH FROSTING thanks. Any ideas for substitutes? - Original Message - From: "Allison Fallin" To: Sent: Sunday, November 04, 2012 10:58 PM Subject: Re: [CnD] DOODLE CAKE WITH FROSTING > Pet milk is evaporated milk. > - Original Message - > From: "Sisi Ben-Simon" > To: > Sent: Sunday, November 04, 2012 2:39 PM > Subject: Re: [CnD] DOODLE CAKE WITH FROSTING > > > Hi, > > what is pet milk? Can I use any milk? > > Thanks > Sisi > - Original Message - > From: "marilyn deweese" > To: > Sent: Saturday, November 03, 2012 10:42 PM > Subject: [CnD] DOODLE CAKE WITH FROSTING > > >> DOODLE CAKE WITH FROSTING >> >> 2 c. plain flour >> >> 2 c. white sugar >> >> 1 (20 oz.) can crushed pineapple, do not drain >> >> 2 whole eggs >> >> 2 tsp. soda >> >> 1/2 tsp. salt >> >> >> >> Mix cake ingredients together. Pour into 13 x 9 x 2 inch cake pan. >> Bake >> at >> 350 degrees for 25 to 30 minutes or until done. >> >> >> >> DOODLE CAKE ICING >> >> 1 sm. can Pet milk >> >> 1 stick butter >> >> 1 1/4 c. sugar >> >> 1 c. nuts (pecans) >> >> 1 c. coconut >> >> >> >> Mix milk, butter and sugar together in saucepan. Boil for 3 minutes >> over medium heat. Add nuts and coconut. Pour over cake while still >> hot. >> >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> __ Information from ESET NOD32 Antivirus, version of virus >> signature database 7656 (20121103) __ >> >> The message was checked by ESET NOD32 Antivirus. >> >> http://www.eset.com >> >> >> > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > __ Information from ESET NOD32 Antivirus, version of virus > signature database 7658 (20121104) __ > > The message was checked by ESET NOD32 Antivirus. > > http://www.eset.com > > > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Wrapping A Frosted Cake
I think if she would have refrigerated the cake with the frosting, it would have been harder, and would not have come off that way; she should have made a dome of foil over the cake, and not let it touch the frosting. Let two! grins! grow! where one! grouch! was before! -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lora Leggett Sent: Sunday, November 04, 2012 5:40 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] instant coffee/cocoa mixes; frosting cakes My mother-in-law used to wrap ake up for us to take home on holidays and every time I would open the foil, there would be a ton of frosting on the wrapper and nothing on the cake. I kept telling her not to press down on the foil or paper but she never got the message. I always just made an attempt to spread it back onto the cake but of course you could tell. Lora - Original Message - From: "Jamey Cook" To: Sent: Saturday, November 03, 2012 5:25 PM Subject: Re: [CnD] instant coffee/cocoa mixes; frosting cakes > Have never frosted cupcakes, but I use the back of a spoon, and then, > very, very gently, spread it evenly with one of those rubber spatulas > one uses to scrape out mixing bowls. I agree with the gentle touch in > order not to leave fingerprints suggestion. Also take great care if > you have to wrap up the cake at all--might be worth a nonstick > wrapping or wrapping after the cake has been refrigerated. Making > sure the cake is cooled is hugely important, or the frosting will > become liquidy and run all over the place. > > Re: nondairy creamer, that stuff is awful for health, probably almost > as bad or worse than margarine--hydrogenated oils to make it rich, and > Titanium Oxide to make it white in appearance. Does anyone have a > substitution suggestion, I hope? That stuff is pretty nasty. Jamey > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Wrapping A Frosted Cake
I know but it was like talking to the dogs and cats, haha. Sometimes we would refuse to take cake home because we knew she would mess up the icing. - Original Message - From: "Sandy" To: Sent: Monday, November 05, 2012 4:57 AM Subject: [CnD] Wrapping A Frosted Cake I think if she would have refrigerated the cake with the frosting, it would have been harder, and would not have come off that way; she should have made a dome of foil over the cake, and not let it touch the frosting. Let two! grins! grow! where one! grouch! was before! -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lora Leggett Sent: Sunday, November 04, 2012 5:40 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] instant coffee/cocoa mixes; frosting cakes My mother-in-law used to wrap ake up for us to take home on holidays and every time I would open the foil, there would be a ton of frosting on the wrapper and nothing on the cake. I kept telling her not to press down on the foil or paper but she never got the message. I always just made an attempt to spread it back onto the cake but of course you could tell. Lora - Original Message - From: "Jamey Cook" To: Sent: Saturday, November 03, 2012 5:25 PM Subject: Re: [CnD] instant coffee/cocoa mixes; frosting cakes Have never frosted cupcakes, but I use the back of a spoon, and then, very, very gently, spread it evenly with one of those rubber spatulas one uses to scrape out mixing bowls. I agree with the gentle touch in order not to leave fingerprints suggestion. Also take great care if you have to wrap up the cake at all--might be worth a nonstick wrapping or wrapping after the cake has been refrigerated. Making sure the cake is cooled is hugely important, or the frosting will become liquidy and run all over the place. Re: nondairy creamer, that stuff is awful for health, probably almost as bad or worse than margarine--hydrogenated oils to make it rich, and Titanium Oxide to make it white in appearance. Does anyone have a substitution suggestion, I hope? That stuff is pretty nasty. Jamey ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] recipe: Jackie's Hot Chocolate Mix
I make about the same mix. Usually I put 2 tablespoons per cup. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Repost please
Someone posted a recipe for a no-fuss apple cake not to long ago. Could you repost it again? I am looking for a small serving-size apple cake. I thought that one was. Thanks Nancy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] MAXINE PRICE'S "NO FUSS" CAKE
MAXINE PRICE'S "NO FUSS" CAKE 3 eggs 1 box cake mix (yellow or white) 1 can apple pie filling 1/3 c. sugar 1 tbsp. butter 1 tbsp. flour 1 tsp. cinnamon 1 c. chopped walnuts (coarse) Beat eggs thoroughly. Add apple pie filling. Gently stir in the cake mix. Pour these into a 9 x 13 buttered baking dish. Combine the remaining ingredients. Sprinkle over the top of the dough and bake as directed on the cake mix box for a "flat" cake. Serve with a dollop of Cool Whip. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] My Mom's Two Pork Roast Recipes
My Mom's Two Pork Roast Recipes My mom makes these and I have tried both of them and they are delicious. Mom's Rosemary Pork Roast 1 boneless pork loin, (3 to 3 1/2 pounds) 1/2 cp green onion, (chopped) 2 1/4 cps chicken broth, (divided) 1/4 cp red wine or cider vinegar 2tbs olive or vegetable oil 4 garlic cloves, (minced) 1tb minced fresh Rosemary or 1tsp dried and crushed 1/4tsp pepper 1tsp salt, (optional) 2tbs cornstarch 1/4cp cold water. Place the roast in a large resealable plastic bad or a container with a tight-fitting lid. Combine the onion, 1/4cp of the chicken broth, vinegar, garlic, oil, Rosemary and pepper. Pour over the roast. Cover; refrigerate for 4 to 8 hours. (Mom and I do it overnight). Turn roast occasionally. Remove roast and place in an ungreased roasting pan, , fat side up. Combine marinade with the remaining chicken broth. Add salt, if desired. Bake uncovered at 350 degrees for 2 to 2 and 1/2 hours or until meat thermometer reads 270 degrees. Remove roast from pan and place on a warmed platter. Meanwhile, skim off fat and pour remaining juices into a saucepan. Combine cornstarch with cold water and mix well with a whisk. Add cornstarch mixture to saucepan and bring to a boil over medium heat. Boil and stir for about 2 minutes Serve the gravy with the roast. Yields 8 servings. Teriyaki Pork Roast 3/4cp unsweetened apple juice 2tbs sugar 2tbs soy sauce 1tb red wine vinegar 1tsp ground ginger 1/4tsp garlic powder 1/8tsp pepper 1 boneless pork loin roast, (about 3 pounds, halved) 6tbs cornstarch 3tbs cold water Combine the first 7 ingredients in a greased slow cooker. Add the roast and turn to cover. Cover and cook on low for 6 to 8 hours or until a thermometer inserted in the roast reads 170 degrees. Remove roast and keep warm on a warmed platter. In a saucepan, combine cornstarch and water and whisk until smooth. Stir in the cooked juices. Bring to a boil over medium heat. Stir for 2 minutes or until desired thickness. Serves gravy with the roast. Yields 8 servings. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cranberry moose
Hi a few years ago someone sent a recipe for something that I think was called Cranberry Moose. It was made with Cranberry jelly Raspberry Jell-O and I think cream. I can't remember what else was in it or the directions on how to make it. If anyone has this could you please post it. I would also like any other recipe that uses the Cranberry jelly. My family doesn't like the berries. Thank you Bobbie Simmons ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Recipe Request: Flourless Chocolate Cake
Hello Everyone, Does anyone have a recipe for a flourless chocolate cake? Thank you, Kolby ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] flourless chocolate cake inquiry
Hi Colby and everyone, I did a google search for flourless chocolate cake and found one that is gluten free. I'll post it if someone expresses an interest. I also will look for another recipe I saw recently if I can remember which site it was on. I'll post that one if I can find it again. Email me privately if you prefer. hope this helps, Nancy Martin Oklahoma ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] recipe for flourless chocolate cake
Easy Flourless Chocolate Cake with Silky Chocolate Glaze Recipe By Teri Gruss, MS, About.com Guide Easy recipe for flourless chocolate cake with silky chocolate glaze is a decadent finale to any special celebration. This recipe is an adaptation of Flourless Chocolate Cake by Linda Larsen, About.com Guide to Busy Cooks. This version is smaller than most flourless chocolate cake recipes but don't let the diminutive size fool you, one small wedge delivers a big dose of buttery rich chocolate flavor! If you have a 7-inch tart pan with crimped edges and a removable bottom the cake bakes up with fanciful fluted edges and is easy to remove from the pan after baking. Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes Ingredients: a.. 6 1-ounce squares coarsely chopped semisweet chocolate b.. 1/2 cup (1 stick) unsalted butter c.. 3/4 cup sugar d.. 3 large eggs e.. 1/2 cup cocoa f.. 1/4 teaspoon salt g.. 1 teaspoon vanilla h.. i.. For Glaze: j.. 2 1-ounce squares coarsely chopped semisweet chocolate squares k.. 1 1/2 tablespoons unsalted butter l.. 1 1/2 teaspoon milk OR light coconut milk m.. 1 1/2 teaspoons Agave syrup OR honey n.. 1/8 teaspoon vanilla Preparation: Preheat oven to 350°F Spray a 7-inch tart pan with removable bottom with cooking spray. If you don't have a tart pan, use a 6 to 7-inch springform pan. Line the bottom of the pan with parchment paper and spray the paper. 1.. Melt 6 ounces of chopped chocolate and butter in a heavy saucepan over medium low heat. Stir until chocolate and butter are melted and smooth. 2.. Add sugar and salt and reduce heat to low. Cook while stirring for about one minute, until sugar starts to dissolve. 3.. Remove pan from heat. Whisk in eggs, one at a time. The mixture will look smooth and glossy. 4.. Use a mesh hand sieve to sift cocoa into mixture. This prevents lumps. Whisk until the cake batter is smooth. 5.. Pour batter into prepared pan and bake in preheated oven for about 25 minutes. The center of the cake should be just firm to the touch, but be careful to not overbake the cake or it will be dry. 6.. Cool in the pan on a wire rack for 15 minutes. Invert the cake on a plate. 7.. To prepare the glaze, melt 2 ounces of chopped chocolate and 1 1/2 tablespoons of unsalted butter in the same saucepan you used to make the cake. When melted and smooth, remove the pan from heat. Add milk and Agave syrup OR honey and vanilla and stir until smooth and glossy. Let the glaze cool for about 3 minutes before pouring it on the cake. 8.. Pour all of the glaze in the middle of the cake. Use a silicone or rubber spatula to spread the glaze evenly over the cake, allowing the glaze to evenly run down the sides of the cake. Serves 6 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Frosting Cakes or Cupcakes?
Hi. I will try using the back of a spoon. I have tried to use a rubber spatula, but it's just a frustrating experience! Lol! I think the problem is I smooth it out where it is already smoothed out and then it ends up thick on one side and thin on the other side. Also I frost with my right hand and tend to feel what I'm doing with my left hand then, talk about a big icing mess! But, I will keep trying. At the end of it all it still tastes good. Smile. Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of marilyn deweese Sent: Saturday, November 03, 2012 1:27 PM To: cookinginthedark@acbradio.org; Bob Kennedy Subject: Re: [CnD] Frosting Cakes or Cupcakes? I also use a spoon and I use the tip of my index finger to make sure that the frosting is at the edge. Touch it very gently though, or you'll leave a finger print. I don't care when I'm frosting it just for me and my roommate, but if I take it somewhere, then I try to be more careful. Sometimes, since my roommate has sight, he does it for me. Marilyn - Original Message - From: "Bob Kennedy" To: Sent: Saturday, November 03, 2012 4:02 PM Subject: Re: [CnD] Frosting Cakes or Cupcakes? > It takes a little longer, but I use the back or rounded side of a serving > spoon. Being rounded, the edges won't dig into the cake like a knife or > spatula can. > - Original Message - > From: "Jeri Milton" > To: > Sent: Saturday, November 03, 2012 2:18 PM > Subject: [CnD] Frosting Cakes or Cupcakes? > > > Hi. I have a question about frosting a cake. I think I asked this years > ago > when I was a part of this list, but my computer crashed before I was able > to > read the suggestions! Sigh. So, how do you frost a cake when you are > totally > blind? I have attempted to do it, and boy what a mess! Any suggestions? > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Frosting Cakes or Cupcakes?
Now, I do think it's time for the Old Leather Bat to put her 2 cents in on this discussion. This is what I've done for as many years as I have been baking cakes - which runs up into the 60 figure. It might not be the most orthodox method to frost a cake; but for me, it works. For me, this method is tried and true, especially if you have to frost down the sides of the cake as well as on the top. First, I mound the frosting onto the top of the cake with a wooden spoon. Then, I spread as much as possible with the back of the spoon to try to even out the frosting on the top of the cake, making sure there is a substantial coating of frosting on the top of the cake. Following this, I use my left index finger going back and forth in a motion from left to right on a square or rectangle cake, or in concentric circles on a round cake, with the left to right motion going in strips like you were vacuuming or washing a floor the old-fashioned way. If the sides of the cake need to be done, I use a rubber spatula plus my left index and middle fingers to ensure evenness on the sides Try this method out, and with a little practice, you will get the hang of it and have no more problem frosting cakes. As for cup cakes, (I don't usually make them) but I do like the sound of the suggested method of dunking the top of the cup cake into the frosting to make frosting a little less time-consuming. Good luck, and happy frosting! CB: The Old Leather Bat . - Original Message - From: "Jeri Milton" To: Sent: Tuesday, November 06, 2012 12:18 AM Subject: Re: [CnD] Frosting Cakes or Cupcakes? Hi. I will try using the back of a spoon. I have tried to use a rubber spatula, but it's just a frustrating experience! Lol! I think the problem is I smooth it out where it is already smoothed out and then it ends up thick on one side and thin on the other side. Also I frost with my right hand and tend to feel what I'm doing with my left hand then, talk about a big icing mess! But, I will keep trying. At the end of it all it still tastes good. Smile. Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of marilyn deweese Sent: Saturday, November 03, 2012 1:27 PM To: cookinginthedark@acbradio.org; Bob Kennedy Subject: Re: [CnD] Frosting Cakes or Cupcakes? I also use a spoon and I use the tip of my index finger to make sure that the frosting is at the edge. Touch it very gently though, or you'll leave a finger print. I don't care when I'm frosting it just for me and my roommate, but if I take it somewhere, then I try to be more careful. Sometimes, since my roommate has sight, he does it for me. Marilyn - Original Message - From: "Bob Kennedy" To: Sent: Saturday, November 03, 2012 4:02 PM Subject: Re: [CnD] Frosting Cakes or Cupcakes? It takes a little longer, but I use the back or rounded side of a serving spoon. Being rounded, the edges won't dig into the cake like a knife or spatula can. - Original Message - From: "Jeri Milton" To: Sent: Saturday, November 03, 2012 2:18 PM Subject: [CnD] Frosting Cakes or Cupcakes? Hi. I have a question about frosting a cake. I think I asked this years ago when I was a part of this list, but my computer crashed before I was able to read the suggestions! Sigh. So, how do you frost a cake when you are totally blind? I have attempted to do it, and boy what a mess! Any suggestions? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
