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Help with whole cake delivery

post #1 of 2
2/8/02 at 2:13pm
Thread Starter 
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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post #2 of 2
2/8/02 at 2:39pm
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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