by Lucie Bérubé
(Yellowknife, NT Canada)
Carrot cake and cream cheese icing
For this Halloween Cake, I made my mom's carrot cake and iced the four layers with Michelle's delicious cream cheese icing that was dyed with orange gel food coloring.
I cut the decorations out with fondant the day before (I store them in a square pan on parchment paper and cover them with parchment as well), I iced the cake so they would harden a bit and hold on the cake. I then pressed them in the icing and they held nicely. Every time I make this cake I get compliments - and I love the little zing the lemon in the icing gives my mom's recipe. The cake looked very nice when cut with the orange stripes in it!
You may notice the icing looks a little bumpy - I discovered there is a reason the recipes say UNSALTED butter - it separated because of the salt. I had to re-whip it for a long time, and what I got was the best I could do. It still tasted good, and I think it looks ok since it's a creepy Halloween cake - but I thought I'd let you all know about this in case you get tempted like me from a sale... hehehe. It's not worth it! BAKE AND LEARN!
From the editor:
As always, a beautiful cake. Thanks for sharing your experiences with the butter too. We all get better when we learn from each other!
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