Double Happiness Wedding Cake

Comment

Comment by June Kowalczyk on August 10, 2015 at 9:24am

Weird....I tried too, and nothing. Funny when I googled last night, page didn't come up. Only tip I can give you is add the sugar to the milk in your pot first before adding the flour....so much easier. Let the slurry completely cool before adding to your butter. I've done full butter, half & half butter and shortening (when I didn't have enough butter on hand) and it worked both ways. It definitely doesn't work with margarine...that was a disaster. Recipe needs full fat to work. It's totally delicious and light. My Mom used to make this all the time growing up. I'd forgotten all about it until a member here, who sadly can't do cakes anymore, shared it with me. It's my go to icing.

Comment by Paige on August 10, 2015 at 8:57am

Thank you June- Oddly, every link I've tried to access that blog creates an internal server error- I can't seem to get to this blog through ANY means! Very strange. But, I did a bit of searching and have found the basic idea/formula; will definitely try it when I have some "play-time". How crazy, that, even when we have free time, we use it for more baking/decorating research, hahahaa Thanks again

Comment by June Kowalczyk on August 9, 2015 at 10:06pm

Here's the recipe I use Paige. Follow it implicitly, and it's flawless. This icing is light, and not at all sweet. Now for me, a personal choice, I add 1-2 cups icing sugar and a tablespoon of meringue powder to this recipe. After making this many times, found my additions helped with piping, smoothing and crusty of the icing. The addition of the icing sugar didn't make it sweet.
leelabeanbakes.com/blog/frosting-filling/even-better-cooked-flour-frosting/

Comment by Paige on August 9, 2015 at 9:10pm

Wow, I love all of the different preferences here, very interesting! I've never heard of 'cooked flour frosting, June- would you care to offer a recipe for me to try? I also was so surprised at the differences with how the Swiss whipped & how it handled when smoothing, in contrast to the Italian. I just wonder how someone can make large batches of it! I'm used to whipping about 2lb of egg whites in a kettle, then pouring in 3lbs of cooked sugar to make the Italian. I dont know if I could whip that much egg whites AND sugar by hand over a double boil to make Swiss! I only made a small batch at a time for this cake.

Comment by June Kowalczyk on August 9, 2015 at 8:24pm

beautiful...beautiful cake. I don't like IMBC or SMBC....too sweet and too much trouble. I make the poor man's version....cooked flour frosting. Tastes just as good without all the work!!

Comment by Katy Nott on August 9, 2015 at 1:00pm

Beautiful cake Paige.  I wonder if it's because I'm a Brit, but I am the complete opposite to you guys with the bc.  Really don't care for the taste of the SMBC, but I love English bc, which I guess is the same as your American - just butter, icing sugar and flavouring.  But I do agree about SMBC behaving better!

Comment by Denise Rico on August 9, 2015 at 12:08pm

Very pretty!!

Comment by Paige on August 9, 2015 at 10:54am

Thank you all, you're all so wonderful to comment! It was a small wedding and I'm proud of myself for not going koo-koo with a blanket of flowers :) Yes, Goreti- my thoughts on Am. Buttercream too; far to sweet and heavy, but LOVE it when you throw in some peanut butter or cream cheese ( OR BOTH HAHAHHAAAA) to cut it!

Comment by Sandra Smiley on August 9, 2015 at 9:06am

Elegant and beautiful!

Comment by Bonnie Willey on August 8, 2015 at 7:39pm

Such a lovely cake.  Perfect for a wedding!

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