Creamy Vanilla Frosting
Blend together 1 tablespoon Homogenized Spry, 1 tablespoon butter or margarine, ¾ teaspoon vanilla, and ¼ teaspoon salt. Beat in ½ cup sifted confectioners’ sugar. Add, alternately, 1½ cups sifted confectioners’ sugar and 3 tablespoons scalded light cream, beating well after each addition. Yield: frosting for top and sides of 4″ x 6½″ x 2¾″ loaf.
Now for the fun!
Frosting Tips
Here are the crowning touches—the simple, easy ways to add glamour to your cakes
Designing and executing a pretty decorative finish for a handsome cake is pure fun—and certainly worth the trouble in the extra pleasure that it gives. Do it when you won’t be disturbed and remember planning is half the battle. If the plan is elaborate, draw it on paper first and then mark the important spots with toothpicks set lightly in place after the cake is frosted. They will serve as guides and insure even spacing.
Be sure cake is thoroughly cold (see [inside back cover]) before starting to frost. Brush off loose crumbs and trim off over-browned or ragged edges. Have decorations ready to use.
How to frost a cake
For layer cakes: Turn the bottom layer from the rack onto the cake plate, bottom side up, and spread some of the frosting with a spatula evenly over the surface. Top it with the second layer, bottom side down, with edges even. Frost sides of cake first, using light up-and-down strokes and bringing the frosting up and just over the top rim of the cake. Pile the remaining frosting on top and spread out to rim, making graceful swirls or soft ridges according to the type of frosting. With a seven-minute frosting, attractive little peaks can be made by lifting the frosting gently with a spatula. For certain types of decoration, like lettering, a smooth frosted top is best. Avoid “puttering” with frosting, as overworking ruins its appearance.