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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