Here’s an idea I picked up in this post from Simple 30, use cornstarch. Have you ever whipped up a batch of frosting and it’s runny? You need to thicken it, but you don’t want to thicken with more powdered sugar. HOW TO THICKEN FROSTING WITHOUT POWDERED SUGAR So, I whipped up an easy cream cheese frosting recipe and added fresh squeezed lemon juice and lemon zest and I frosted. Yes, go against one of my core, life long beliefs and frost a pound cake. My hand was forced, I had no other choice except to frost. What do to, except cover the whole cake with frosting. The cake was very salvageable, but it was not Pinterest or birthday party worthy. Yes, the sides of my pound cake stuck to the pan (Don’t let this keep you from making this cake. WHEN POUND CAKE THROWS YOU LEMONSīut, then one evening I was making a lemon pound cake for a birthday party, and ironically, the pound cake threw lemons at me. But, I stick to my long held belief pound cake and frosting just don’t mix. Sure I see frosted pound cakes on Pinterest and they are beautiful all decked out for that Pinterest photo shoot. I will allow a glaze, but frosting, NO!!!!! Leave the cake for an hour or so to set before serving.Why would anyone frost a pound cake? This dense, rich cake with that amazing crusty crust speaks for itself.As soon as the top of the cake is spread with icing, quickly decorate with some shop-bought marzipan carrots or chopped walnuts. ![]() Generously spread the frosting over the cooled cake.Mix together the icing sugar (powdered sugar) with just enough lemon juice to make a thick but spreadable icing.Leave the cake to cool in the pan for about 5 minutes before removing it to a wire rack to cool completely.Pour the batter into the cake pan and bake for about 1 hour, or until a skewer inserted into the middle comes out clean.The batter will be quite liquid but don’t worry about this. Stir through the carrots, raisins and nuts (if using).Add the flour, baking powder, salt, baking soda, ground cinnamon, nutmeg and mixed spice.In a large bowl, or the bowl of a KitchenAid, beat together the eggs, oil and sugar until it is pale and thick.Grease and line a 24 cm ( 9.5 inch) springform cake pan.Other Carrot Cake Recipes You Might Enjoyįor a classic American-style carrot cake, you can’t beat this Carrot Cake with Orange-Cream Cheese Frosting.įor a more traditional Swiss-style carrot cake, I recommend this classic recipe for Swiss Carrot Cake from Betty Bossi.įor something the kids will love, you can’t beat these Carrot Cupcakes with Cream Cheese Frosting. Instead of using a loaf pan, I made the cake in a 24 cm (9.5 inch) round springform pan which needed about 60 minutes in the oven to cook.Īnd instead of a cream-cheese frosting, I made a simple lemon frosting by mixing together about 2 cups of icing sugar (powdered sugar) with just enough lemon juice to make a thick but spreadable icing.Īfternoon tea is served. My favourite carrot cake recipe comes from Bake by Rachel Allen, and the recipe can be found in this previous post for Carrot Cake with Cream Cheese Frosting. ![]() The first cake that came to my mind was a carrot cake, first because it is one of my favourite cakes and, secondly, I could fool myself into believing that it would qualify as a vegetable intake in my toddler’s diet. In running a quick mental analysis on which would require more physical and mental exertion, setting aside an hour or so to bake a cake was by far the easier option than a “quick” trip to the shops with a baby and toddler in tow. I had a friend coming around for afternoon tea today, and whilst my first instinct was to go out and pick up something from the local bakery, I decided instead to turn on the oven. ![]() A delicious and fail-proof recipe for a Moist Carrot Cake with Lemon Frosting which is both tangy and delicious.
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