Tag Archives: cake recipes

Frosting Fail

I do quite a bit of baking, as those of you who have followed this blog for any amount of time well know. To be completely honest, things don’t always go the way they should. Sometimes the recipe is to blame, and sometimes it’s completely on me. This time however, I have no idea where the fault lies. It all starts with this recipe for Spiced Carrot Cake by Twigg Studios. I’ve used some of their recipes before, and they can produce some serious toe curling treats, so I was really unprepared for how badly things went. Before we get into that though, here is the recipe I used.

Carrot

Recipe for Cake:
2 carrots grated (approx 1 cup)
3 cups self raising flour
1/3 cup milk
1/2 cup crushed pineapple
3 eggs
1 and 3/4 cup butter
1 cup soft brown sugar
3/4 cup caster sugar
2 tbsp honey
3/4 cup walnuts
1/3 cup pumpkin seeds
1/4 cup candied ginger
1 tbsp mixed spice
1 tsp cinnamon
1/2 cup dessicated coconut
2 tsp vanilla extract
pinch salt
  • preheat the oven to 350f 180c or 160c for fan ovens and grease and line two 12cm tins.
  • add the butter into a mixer with the sugar beat until soft, then add the eggs one at a time making sure to stop between each one and wipe down the sides of the bowl with a spatula.
  • sift in the flour and fold in, add salt, vanilla and spices and fold in.
  • add the crushed pineapple, carrots, chopped walnuts, pumpkin seeds, coconut and honey and fold in
  • add the milk to loosen the batter then spoon into the two tins and bake for about 45 minutes.
  • let cool
  • slice some pineapple into thin strips then sprinkle with some brown sugar and grill until soft and starting to colour
Recipe for Frosting
500ml double cream
1 and 1/4 cup mascapone
4 tbsp brown sugar
1/4 cup powdered sugar
  • whip all the ingredients together until stiff
  • level out cakes then spoon on some cream then add the grilled pineapple, and the second layer of cake and then add some more cream and use a pallet knife to smooth it around cake.
  • decorate with coconut, walnuts and pumpkin seeds.

Baking Recap:

Now I’ll admit: I deviated from the base recipe in a couple of ways. One, I made cupcakes; two, I used pecans instead of walnuts, and three, I skipped the grilled pineapple because these were going to work with Andy, and I didn’t think they’d travel well. None of these things made any difference in the cake. The cake was flawless; without a doubt, it’s one of the best carrot cakes I have ever tried. Like, slap your momma good. The problem came when I tried (and I do mean tried) to make the frosting.

With no other directions besides “whip all the ingredients together until stiff”, I did exactly that. I dumped in the cheese and sugar and set my mixer on high. HUGE mistake: a couple of rotations in the double cream and the mascarpone released about 2 cups of liquid, and it started to splash out of the mixer. I quickly turned the dial down and put the splash guard on, but after five minutes, it was still chunks of cream and cheese swirling around in this soupy white liquid. I turned the mixer off and drained out as much of the liquid as I could and then turned it back on. It finally started to come together, but the frosting was really wet and oozed out of the piping bag. I could have added more sugar, but it already tasted crazy sweet, so I just gave up. I tossed the whole thing and made a quick cream cheese frosting for the cupcakes, but I felt so defeated. I may try this recipe again, but I think I might put the cream and the mascarpone in cheese cloth the night before to drain out all that extra liquid. It’s probably not a bad thing that I occasionally get a smack down from the baking gods to keep me humble and remind me that I still have so very much to learn. Probably.