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| Pastries and Baking General General discussion forum for all pastry and baking topics. |
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#1
02-08-2002, 02:13 PM
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 Help with whole cake delivery I am going to be making some carrot cakes for a small fundraiser. The way I usually make it is in a 9x13 pan, but I think I will be doing loaves because of ease of transport. I really like the cake recipe, but my problem is with the frosting. I cannot figure out how to package a frosted cake. The frosting I have been using is CC based and never sets--it remains gooey. Must I leave the cake unfrosted? Or would a glaze be OK? Or is there a way? Many thanks in advance.      |
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#2
02-08-2002, 02:39 PM
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| I usually mix 1 part butter to 2 parts cream chhese. Sweeten, and add coconut, dried fruits, or whatever. It is soft enough to work with, and sets up nicely in the fridge. |
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