Need to make birthday cake, she either likes carrot cake or angel food

K

kendall

Well-known member
cake. I wanted to decorate it. What kind of icing would I use on an angel food cake? I can easily decorate a carrot cake.

 
Are you looking for flavors or type of icing/frosting, such as a whipped cream frosting?

 
For flavors, the choices are endless - Lemon, coconut, or lemon/coconut, strawberry, raspberry,etc

 
I will make a carrot cake, if I can't find a good angel food icing. I just have never done angel

cakes.

 
The center tube allows the cake batter to rise higher by 'clinging' to all sides of the pan.

So I'd think without one you might get a dense cake. Also, with a AF cake you don't normally grease the pan so other types of pans may make it hard to get the cake out of the pan. Even with a bundt pan it might be hard to get out because of the fancy sides -plus depending on the recipe an AF cake may be taller than a bundt cake.

Additionally, the texture of the cake crumbs, so I wouldn't try to ice/decorate one with any kind of standard icing. I'd use either a fluffy whipped type or a glaze.

If you want to do a more traditional decoration on the cake and not invest in (or borrow) a tube pan, you might want to just stick with a carrot cake given you are making it for a special occasion.

 
I would love a good cr ch frosting recipe. I'm going to make different colors, using my whizzy

thingy to decorate it.

 
REC: CArrot cake with frosting - T&T

This is one of my family's favorite cakes- noone can guess exactly what it is - the kids think it is chocolate.!! ( I imagine you can use a tube -
probably even rounds - which I have never done)

CARROT-WALNUT BUNDT CAKE WITH LEMON CREAM CHEESE ICING


"The Metropolitan Bakery in Philadelphia makes fabulous breads and other
baked goods. My personal favorite is the carrot cake: It's moist and tender,
and it's drizzled with a tart lemony icing," says John K. Wildemore IV of
Philadelphia, Pennsylvania. "I hope you can persuade the owner to share this
recipe."
Carrot-Walnut Bundt Cake with Lemon Cream Cheese Icing
Olive oil is the
surprise ingredient in this recipe. The result is a rich cake that doesn't
have even a hint of olive oil taste.
1 1/4 cups all purpose flour
4 teaspoons ground cinnamon
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 1/4 cups sugar
3/4 cup olive oil
3 large eggs
1 1/2 cups grated carrots (about 3 large)
3/4 cup chopped toasted walnuts
Lemon Cream Cheese Icing
Place rack in center of oven and preheat to 350°F. Butter 12-cup nonstick
Bundt pan. Whisk flour, cinnamon, baking soda and salt in medium bowl until
well blended. Using electric mixer, beat sugar, oil and eggs in large bowl
on medium speed until pale and fluffy, about 5 minutes. Add flour mixture,
beating just until blended. Fold in carrots and walnuts.
Pour batter into prepared pan. Bake cake until toothpick inserted near
center comes out clean, about 50 minutes. Cool cake in pan on rack 1 hour.
Invert cake onto plate. Cool completely. Drizzle icing over top of cake,
allowing icing to flow down sides. (Can be made 1 day ahead. Cover and
chill.)
LEMON CREAM CHEESE ICING



3/4 cup powdered sugar
1 3-ounce package cream cheese
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon peel
1 teaspoon vanilla extract
1/4 cup (or more) whipping cream
Lemon Cream Cheese Icing Also delicious over pound cake. Blend sugar, cream
cheese, lemon juice, lemon peel and vanilla in processor, using on/off
turns. Blend in enough cream to form thick but pourable icing.
Makes 1 cup


Bon Appétit
February 2000

 
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