OMG, that is just the laugh I needed. Thanks! I think we've all made that cake at some point in time. The key thing in baking is that you have to follow the rulez carefully, at least until you reach a certain color baking belt. I'm not there yet, so every time I try a substitute I'm not happy. I tend to follow recipes carefully.
I use butter, in part because it's really easy to cut the stick on the line marked on the wrapper for one or two tablespoons. No greasy measuring spoons is a definite win in my book!
Powdered sugar or Karo syrup make making frosting much easier. For a gadzillion recipes using Karo syrup, just google Karo syrup frosting. I've used maple syrup for a spice cake frosting--whip light cream cheese with maple syrup (using an electric mixer) until the consistency of frosting.
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Date: 2009-07-16 11:59 pm (UTC)I use butter, in part because it's really easy to cut the stick on the line marked on the wrapper for one or two tablespoons. No greasy measuring spoons is a definite win in my book!
Powdered sugar or Karo syrup make making frosting much easier. For a gadzillion recipes using Karo syrup, just google Karo syrup frosting. I've used maple syrup for a spice cake frosting--whip light cream cheese with maple syrup (using an electric mixer) until the consistency of frosting.