Friday, October 17, 2008

When there is not enough frosting ...

My kids have the same bad habit as I do. We eat the frosting out of the containers. The down side to this besides the killer headache after the sugar rush is there is not enough frosting when I really need some. I mean for a cake not my own sugar rush, but I prefer vanilla frosting.

When I find myself low on frosting with cake batter already made, I make bundt cakes. I melt what frosting I have left and glaze the cake after baking. It looks pretty, is easier to spread and my kids love licking the "pools" of frosting. I have to fight for my fair share of them.

I like bundt cakes too as the cake last longer. Instead of 20 minutes, it takes 30 minutes for my plague of locusts to consume it. I can also slice smaller pieces for diet-friendly portions or to just make up for all the frosting I ate.

The other side is by glazing the cake, frosting lasts longer for those midnight snitches I ... er ... my kids take. It saves me money so I can get some medicine for those killer sugar rush headaches. You'd think I would learn.

at

3 comments:

  1. AnonymousOctober 23, 2008 at 4:33 AM

    Is there anything artificial in the frosting, like artificial flavor or vanillan? If so, that may be the cause of the "killer headache" not a sugar rush. MY dd gets terrible headaches from artificials.
    I love your blog:)
    Sheila "MrsV"

    ReplyDelete
  2. RanaeOctober 23, 2008 at 5:32 AM

    Ah, no. I mean there probably is, but it doesn't phase me if I eat in moderation. It is when I eat half of a container of frosting (*blush*) that I get the headache from the sugar drop. LOL!

    ReplyDelete
  3. AnonymousOctober 23, 2008 at 7:10 AM

    You might be surprised...try making & eating a big bowl of frosting free of artificials & see what happens.
    Here are 2 easy recipes:

    1 can sweetened condensed milk
    1 1/2 tsp vanilla
    2 cups chocolate chips (1 pkg)( use guitard or ghiradelli xhox xhips) as nestles has vanillan an artifial.
    Put ingredients into sausepan on medium heat and stir until chocolate melts and is smooth.

    This is great stuff. Thick and creamy and it gets that nice "crisp" top when it cools.


    or:
    This recipe makes enough to frost 24 cupcakes, or the top only of a 9"x13" cake.
    2/3 c. butter
    2 c. powdered sugar
    3 T. (approx.) Hershey's cocoa
    2 tsp. (approx.) vanilla
    2 T. (approx.) cold water

    Mix together butter, powdered sugar, and cocoa. Add vanilla and enough cold water to get the right consistency.





    Teachers often talk about the Halloween sugar hangover, but I think it is dyes & artificials in the candy those cause the trouble.
    Sheila

    ReplyDelete