What's On Top Of The Cake?

For me, when I'm frustrated, or get the nesting urge, which strangely enough I've never lost, baking cakes is so satisfying. I talk about food a lot and you'd think I would be 300 pounds, but it's just that I've seen foods change moods and the atmosphere of daily living.

And, you can take that to the food bank! Try it. If your life is stressful, and your kids and/or loved ones are frequently in an uproar, increase the baking and add cinnamon to a pot of water on the stove. Soon, you'll see tempers melt. If not, slice a piece of frosted cake for yourself and take some iced green tea with you to the backyard. Watch the birds and the bees for awhile. At least you'll feel better.

Occasionally, you'll bake one of those cakes that just doesn't need any frosting, such as my Ever-Changing Granny Cake. Cooking for kids, however, just begs for the addition of frostings. If you have concerns about sugar, there are many dietetic choices. If you're in a rush for time, I'm sure you grab the ready-made ones at the grocery store, but I hope after you note how easy these frostings are, you'll change that habit.

I cheat. I might use a box mix, with a squirt of Hershey's Syrup in it, or a tablespoon of mayo, or a box of instant pudding mix, just to make it "mine." Then, by using homemade frosting, no one even knows it's not totally from scratch and it really takes only a few minutes to jazz it all up.

I almost never bake a cake that doesn't have either instant vanilla pudding in it, or butterscotch, or apricot, or lemon, or the always-loved chocolate. Experiment, if you make a spice cake, add vanilla pudding for a more moist and intense flavor, or even the butterscotch! The variations are endless, and to me, variety is the spice of life, except when it comes to men. THAT will get you in trouble, quickly, and since I'm a sucker for peace, I don't travel from home. Besides, it's hard enough handling the one I've got, not to mention my three sons. When in doubt, I just bake.

The best part of making homemade frosting, is that it's a simple procedure, and the kids can help.

Here is a basic recipe for chocolate frosting. I think it's published on the box of cocoa powder, but I've done it so long I don't remember where it first began. For me, everything began with my mom's recipes or my crazy Aunts in the Kitchen.

Marisue's Favorite Frostings, handed down from loved relatives:

1. Basic Chocolate-Buttermilk Frosting In A Snap

Procedure:

You'll have this memorized in no time, but warning: Your family will never let you buy canned frosting again. Sorry.

Combine and bring to boil 1/4 cup butter, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. No substitutes. When it boils, remove from heat and quickly beat in 2 1/4 cups powdered sugar and 1/2 teaspoon pure vanilla extract. Again, 'cuz I know it's tempting, No substitues, and measure carefully. Real flavorings make the difference, they are much richer than immitations. Beat until smooth adding chopped nuts at the end, but I never do. To me, you can't improve on just chocolate, unless you add the buttermilk.

While the frosting is warm, but the cake is cooled, pour over the top of the cake.

Cream Cheesey Chocolate Frosting:

Procedure:

Stirring constantly, Melt 1 cup semisweet chocolate pieces over low heat, Remove from heat and wait about 1 or 2 minutes. While that is cooling slightly, stir 6 oz of softened cream cheese together with 1/2 cup powdered sugar. Stir in the still warm melted choclate, until smooth. Frost the cooled cake.

Variations for my basic Buttermilk Brownie Cake, go here and add 1 tsp cinnamon to the recipe.

Just in case this isn't gooey enough, add:

On top of the chocolate frosting, here comes caramel! Melt 20 vanilla caramels, and 2 tablespoons milk, stirring constantly. When melted, using a spoon, dip into the caramel mixture and drizzle the sticky sauce over the frosted chocolate cake.

If you add ice cream to this, call the doctor. OR, go for that walk, you're gong to need it!

Fool-Proof Powdered Sugar Frosting

Procedure:

You can increase the frosting yield by just doubling these measurements.

This makes about 1/2 cup frosting: Combine 1 cup powdered sugar, 1/4 teaspoon vanilla, and 1 tablespoon milk, or orange or lemon juice, if you prefer.

You can thin this and make it a drizzle for some cakes and cinnamon rolls by just adding extra milk a drop or two at a time until it's the way you want it.

The Best Sour Cream Frosting:

This is good on spice cakes, or any flavor, if you want a change from chocolate, but of course, that's never my choice.

Procedure: Mix 1 8 oz container of sour cream with 1 cup whipping cream, 3/4 cup powdered sugar and 1 teaspoon real vanilla. Beat together until mixture thickens and forms soft peaks. This makes enough to frost sides and top of a layered cake or a thick frosting for an oblong cake. Since there is dairy product on this cake, store in refrigerator. You'll never want a bakery cake again!!

(But don't really burn the butter, she just named it that.)

Procedure: Using a saucepan over low heat, heat butter until melted and continue the heat until butter becomes light golden brown and "liquifies." Remove from heat. In a bowl, combine 6 cups powdered sugar with 4 tablespoons milk and 2 teaspoons real vanilla. Then, add in your "burnt" butter and beat with a mixer on low spped. When it's mixed well, turn the speed up to medium or high, adding drops of milk to reach the best spreading consistency.

This makes a lot of frosting, store what you don't use in refrigerator for a few days, or BAKE ANOTHER CAKE. This frosting is excellent for vanilla cake, spice cake, carrot cake, any cake.

I do apologize for all the calories. My relatives were a bit fat come to think of it. And, very sweet. No wonder.

You might want to take out stock in a powdered sugar company.