<p>Has no one else heard? Leftover frosting is meant to be eaten by dipping pretzels into it instead of a spoon. Especially chocolate frosting . Sigh…I can almost taste the delicious combination now…</p>
<p>My daughter takes pastry classes at the Institute for Culinary Education in Manhattan. She makes cakes and other goodies that are to die for, particularly truffles and molten chocolate cakes.</p>
<p>She was stressed yesterday and so made 4 dozen cupcakes. My favorite are chocolate bottoms with vanilla frosting and Ghirardelli chips on top. I sat there last night (if she’s stressed, I’m stressed, right?) and ate the cupcakes with both hands, crumbs dripping down my face.</p>
<p>I’ve been meticulous with my eating and exercise plan for about three months now, and I probably blew it all, but she’ll go away to college soon and I won’t get to enjoy these things. It’s also important for her self-esteem to see proof of the excellence of her baked goods, right?</p>
<p>My D peels (and tosses) the frosting off cakes & cupcakes, but she called the other night for the brownie frosting recipe for roomies birthday.</p>
<p>This thread is going to force me to bake - or take a trip to zooser’s house for molten chocolate cake!</p>
<p>^^ Come on over! Other daughter works for a home-made ice cream shop so we always have fresh whipped cream, interesting ice cream flavors and gourmet toppings.</p>
<p>You can put them on the plate with your cake!</p>
<p>OMG - If I lived in your house, I’d be that 700 pound woman who was on TV the other night!</p>
<p>The world’s most awesome chocolate frosting. Not too sweet, and it stays dark, glossy, and creamy forever. No crustiness! It’s much lower in fat than most frostings, but you’d never know – I use it when I am not worrying about calories. This is from a Fannie Farmer cookbook from the early 60s.</p>
<p>3 squares unsweetened chocolate, broken
3 tablespoons Cornstarch
1 cup sugar
1 cup boiling water
1 teaspoon vanilla
1 tablespoon butter
1 generous pinch salt</p>
<p>Directions:</p>
<p>Mix together the sugar and cornstarch in a saucepan. Add chocolate broken in small pieces. Pour boiling water over all. Cook, stirring constantly, over medium heat until thickened. </p>
<p>Remove from heat and stir in remaining ingredients until butter is melted and mixture is smooth. Beat as it cools and reaches spreading consistency.</p>
<p>Gilding the lily: once the cake is frosted, press grated coconut into the frosting. YUM!!</p>
<p>Oh, yum! I’m going to go home tonight and try the pretzels dipped in frosting. I eat cake for the frosting. I always want the corner piece because it has more frosting and I cried as a child if I didn’t get a piece of cake with a rose on it. Unfortunately, H and 2 S’s don’t really care for sweets. I love those “cakes” they’re making now that are cupcakes arranged in a shape with frosting over all. You get SO much more frosting and even the dab on the bottom of the cupcake where they stick to the base–can’t let that go to waste!</p>
<p>I’m such a white trash loser that I always like to let my cupcake sit out so the frosting will get a little hard before I eat it.</p>
<p>Still struggling with the concept of “leftover frosting”</p>
<p>“You can eat the whole bowl” now that’s a line not found in many frosting recipes!!</p>
<p>I think we were all separated at birth-- agree with every shamful, sinful icing- and-raw-cookie-dough-eating behavior here (though haven’t wrapped my head around the raw cinnamon rolls concept…)</p>
<p>BTW, not only is raw cookie dough great (my s prefers Pillsbury, I like Toll House and homemade) but try puttign a big spoonful on a plate and zapping it for 20-30 seconds in the microwave-- eatthe soft gooey mess with a spoon. Yumm!</p>
<p>Also am known to eat raw brownie and cake batter… oops 
</p>
<p>As for Nutella-- we’ve talked about this nectar of the gods before. Eaten with a spoon directly out of the jar. Unbelievable!</p>
<p>Our Shih Tzu’s 12th birthday is Friday- even though son is grown and gone off to college we still have to have a birthday cake, right? Of course it will be the box of white cake mix, and of course 2 tubs of prepared frosting are required to frost any cake… And since that is way to much cake for a dog his size I will have to help him eat it, right?</p>
<p>zoosermom, I do that with Marshmallow Peeps. But I like my frosting gooey!</p>
<p>Nutellllllllllaaaaaaaaaaaaaaaaaaaaaaaaaa(h).</p>
<p>We can never, ever talk about it too much.</p>
<p>Local pizza shop makes a dessert pizza which is basically a piece of fried pizza dough spread with Nutella (while dough is still warm) and dusted with powdered sugar. I’m getting my car keys…</p>
<p>Oh, Hanna! Don’t get us started on the Peeps!</p>
<p>chintzy-
Puleeeeze bring me back a slice. That sounds divine. But please extract all the calories first…</p>
<p>Anyone gotten any Halloween peeps yet??? And, has anyone tried the cocoa black cat peeps? [Peeps</a> Spooky Cats & Cocoa Bunnies - Candy Blog](<a href=“Peeps Spooky Cats & Cocoa Bunnies - Candy Blog”>Peeps Spooky Cats & Cocoa Bunnies - Candy Blog) they are really more purple than black. But they are cocoa-covered. Anyone able to report in on them?</p>
<p>how 'bout Nutella on Halloween ghost peeps. hmmm.</p>
<p>my sister and I have birthdays one day apart, so often we had to “share” cakes. I HATE frosting, so my half of the cake would not have any icing, and hers would have double the amount. We were both happy. Then, because her birthday is Feb. 28 and mine is March 1, on Leap Years we would get to have our own cakes, because one would never last that long in our house.</p>
<p>Now I have a daughter who doesn’t like cake at all (horrors) so she celebrates with cheesecake. I have to admit I enjoy her tradition–especially since I don’t have to deal with frosting.</p>
<p>My husband doesn’t get frosting (how sad); our wedding cake was a strawberry cheesecake.</p>
<p>Let’s discuss wedding cakes.</p>
<p>Anyone watch the cooking/wedding shows dealing with them?</p>
<p>THe artists say things like “it takes me a week to do this cake.” How fresh is that cake on wedding day?</p>
<p>I think this may be the appropriate time to confess that I have a small business making truffles and chocolates and other confections. :)</p>
<p>IMHO, the best source for cake and icing recipes is Rose Levy Beranbaum’s The Cake Bible.</p>
<p>As a ganache maven, I’d suggest that those of you that make it with chocolate chips try using just some decent couverture and heavy cream some time instead. If you add a tablespoon or two of liqueur, or perhaps raspberry puree put through a strainer to minimize seeds, so much the better.</p>
<p>I have to say that although I make ganaches and real buttercreams, one of my favorites remains lemon frosting made with butter, confectioner’s sugar fresh lemon juice, and enough hot heavy cream to get it to the right consistency. I love lemon layer cake.</p>
<p>And then, since I have free range hens and sometimes an oversupply of eggs, we have lemon curd. It’s heavenly!</p>