Today, as promised, I frosted the Mystery Spice Cake.  I used Cream Cheese Icing and added about one extra cup of powdered sugar to stiffen up the icing.   Usually I don’t use Cream Cheese Icing for decorating because it softens so easily.

Let me take this time to confess that I am not a professional cake decorator, as you will soon see.  What I visualize in my mind does not always translate to the cake.  I just keep practicing!

I baked and froze my cake yesterday because I believe that freezing helps the cake to retain its moisture.  Plus, I find it easier to handle and frost a frozen cake.  As you can see, the cake is standing on its side and I am balancing it with one finger … and it is not falling apart!

Put a dollop of icing on the plate to help prevent the cake from slipping around …

Apply a thin coat of icing … some call this a “crumb coat” because it seals in the crumbs … some call it “dirty icing” …

Don’t worry if it’s not pretty …

Cake #1

I like fast and easy decorating … and texture can add interest.  I used tip #17 and created swirls, starting in the center working my way out …

I would use this type of decoration for many occasions …

Cake #2

Since it is fall … I colored the icing orange … used tip #199 and made what I hope would look like pumpkins …

I use broken pretzel sticks as stems …

Using green icing make vines with tip #2 …

The weather warmed up this afternoon and the pumpkins show it!  Make leaves with tip #352 … remember to hold the tip so that it looks like a bird’s beak …

I made a little red icing to try to make an apple … I’m not sure about it …

Enjoy …

With the addition of sooo much cream cheese icing, I believe this cake could serve 10 people.

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