Well, it's frosted.

[conuly]

My frosting is good (I ate some with trimmings from the cake) but too wet. I should've added more sugar, but I was reluctant because that always ends with me making too much frosting for a month of baking, only stopping because I've finally run out of butter and powdered sugar.

One of these days I ought to get myself a proper cake stand so I don't have to frost my cakes on plates. That ends badly.

Comments

[wpadmirer]

You bake. That alone makes you an elevated person in my world!

[conuly]

*shrugs*

Anybody can bake a cake who has an oven and a cookbook. It's actually one of the easiest things in the world to make from scratch.

Though washing all the bowls after, that'll kill you!

[rebeccmeister]

I would have a hard time justifying a proper cake stand alone.

A potter's banding wheel, however....hmmmmmmmmm...that's a multitasker!

[adrian_turtle]

I recently started making frosting, after years of sending baked goods out into the world naked, or in just a little powdered sugar. Then last year I started making cupcakes for Talmud study, and sometimes I'd frost some and leave others unfrosted. My comrades reach for the frosted ones first, with some enthusiasm.

Did you make one of those frostings where you have a paste of powdered sugar and butter and other stuff, then add liquid until it's the right texture? And if it's too wet, you add more sugar until it's the right texture or you run out of sugar? I learned that's less of a problem if I add the liquid more gradually--spoonful, mix, wait--because it takes a little while for the sugar to fully absorb the liquid. Takes forever, though. It's easier to just dip the cupcakes in frosting that comes out too wet, but I guess that doesn't work with a big cake.

[conuly]

Yup, a buttercream frosting.

[nocowardsoul]

Happy birthday!