Sunday, December 20, 2009

And The Cake Was Pretty Good Too...

I should mention that I used the recipe for the Gold Cake in the 1950 Betty Crocker Picture Cookbook. Five egg yolks make the cake rich, and just dry enough to be stable. It cut easily, and withstood all that icing. For the icing I used half butter half Crisco and a bunch of confectioner's sugar. It isn't terribly fancy, but if frosts smoothly and can survive standing at room temperature for a good long while. For decorated cakes, I don't think I know of a better icing.

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