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Topping it all off [Jun. 10th, 2009|10:56 am]
[mood |cheerfulcheerful]

Icing. I'm not good at icing. When I make it from scratch it's always too thin when I want it thick or too thick when I want it thin. And no amounts of extra water or icing sugar can amend these disasters of science. Sometimes I think my icing is destined to be the morter in a cake wall. So last night I make a pre-birthday carrot cake for my man and I to share. And yup you guessed it, the cake ended up floating in a goopy puddle of icing. Like a lone island of carrot and walnut with lemon waves lapping at its shores. Still tastes good tho. Just doesn't look like the appetizing softly iced cake I was aiming for. Patience. I must cultivate patience in all things cake.

[User Picture]From: gregdean
2009-06-10 02:00 am (UTC)

Advice & Recipes

Here is a handy link:


And on Saturday: It is a delicious babby, I MUST form it!
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[User Picture]From: suseone
2009-06-11 12:43 am (UTC)
Ah icing has nearly caused divorce twice in our family!! It is not an easy thing to do unless it comes in a packet mix and even then it never really is enough??
Ask Cam about his tumultuous relationship with icing but I give him 10/10 for trying.
Looking forward to Saturday - let us know if we can bring anything with icing on it for you?
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[User Picture]From: madkap
2009-06-11 01:07 am (UTC)

All good for Saturday - but thanks!

Yes, my SOT also suggested that *he* be allowed a crack at the icing next time. Then he'll see its not as easy as it looks! Plus I think I'm always too impatient to really let the cake cool down enough! Me wants to be EATING it!!! :)
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[User Picture]From: drwally
2009-06-11 01:54 am (UTC)
I would like to smugly announce that my icing adventures have been consistently successful, most likely due to my anal devotion to recipes and correct amounts. WHAT SORT OF ANARCHIST WOULD DO IT ANY WAY ELSE?
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[User Picture]From: one_dreamy_girl
2009-06-11 04:39 am (UTC)
Try mixing icing sugar directly with butter, no water. Best thing ever. REALLY bad for you :)
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