Line up on kitchen counter:
1 stick of softened butter or container of soft margarine
1 bag confectioner's sugar
1 jar strawberry jam (spreadable fruit in this case)
1 small container of cream
1 bowl
1 tough mixing spoon or spatula
Now put some splotches of softened butter or margarine in the bowl. Add a good pouring of confectioner's sugar and mix vigorously until smooth. Add splotches of jam until you get the colour/taste you like, mixing after each. Mix some more, adding cream splotches to get the consistency you want.
This is the actual way Miranda's frosting was made. Of course it didn't come out perfectly smooth (you want to do things a little less ad hoc if you want smooth frosting: electric mixers are a big help too).
Some of the jam was used straight, in between the layers of Betty Crocker's New Choco-Nougat cake, which is our standard birthday cake and has been since the 1950s.
There will be pictures of Miranda blowing out the candles posted someday. These pictures give a good idea of the colour of the actual pink frosting.
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2 comments:
I thought that BC's Midnight Cake (or is it Black Midnight Cake?) was the standard. It certainly is what I always made. Never made or heard of Choco-Nougart Cake until recently.
Well, I think the Black Midnight Cake was YOUR standard. The New Choco-Nougat Cake was MY standard. You didn't have to make or hear of it. That was my job (until you took it over ...).
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