In the past I have expressed my distaste for uncooked egg frostings, and here’s another one. This is going to be a meringue style frosting to top perhaps a spice cake or pumpkin cake, given the “harvest” title. Harvest Fluff Frosting Beat 1 egg white with dash of salt until stiff but not dry. … Continue reading
These days we don’t use uncooked eggs in icing, it just isn’t done what with all the fears of salmonella and other icky things, but you cannot beat the light and airy texture that can be obtained with an egg. I wouldn’t make this icing simply because of the egg, even with the chocolate being … Continue reading
This will make you a chocolate-y cake with some creamy and smooth icing. A note on the icing. XXXX sugar is now known as confectioners sugar or icing sugar. It is sugar crushed superfine with about 3% cornstarch to prevent clumping. Secondly, this icing isn’t cooked, so beware of the fact that you are using … Continue reading
Here we have a page from a ring binder intended for Betty Crocker recipes, and clearly intended for practitioners of the home arts. These recipes and tips are for Wonderland Cookies, using Gold Medal flour, and include instructions on how to make 3D cookie tree ornaments. I have way too little time and patience to … Continue reading
How to make your cake more decadent in two simple steps! This would take the place of icing on a cake. My go-to cake flavor for this topping would be chocolate (Oscar’s would be divine!), but a white cake would also be really delicious with this topping as well. Browny-Cake Topping (Bingham Collection) 1 c … Continue reading
Gram's Recipe Box 