Monday, March 27, 2006

Tomorrow is my sister's birthday. Usually when someone tells me of their impending day, or if I happen to know, I ask what kind of cake they would have if they could have any cake. My hopes are that someone will come up with some big challenging cake that I can try, the reality is I usually end of making carrot cake. What is it with the popularity of carrot cake? No one eats my carrots at dinner time, why ask for them in the dessert instead? Do carrots taste better

with lots of sugar and frosting??? Well, of course they do, doesn't everything? I have a feeling that its my frosting that brings people back for the carrot cake. Come to think of it, my sister didn't seem to want the cake as much as she wanted the frosting. So here it is.. use it with your favorite carrot cake recipe or try it on something else. It really is good.

12 oz. of Philadelphia cream cheese, softened

one stick butter, softened

3 teaspoons orange licquor

zest of one orange

juice of one orange

2 cups of confectioners sugar + more if nessesary, added gradually.

Place all ingredients except sugar in a large bowl. Add about a cup of the confectioners sugar and beat until smooth. Taste. If the mixture tastes mostly of cream cheese, add another 1/2 cup of sugar and repeat taste. Use the remaining sugar to get the frosting to be tangy, tasty, but not overly sweet. (I hate that in a frosting) Beat until smooth, really smooth and creamy. Place frosting in a smaller metal bowl, cover and refrigerate until cold. Its like frosting with attitude, it sticks well on cake or cookies and should have the consistancy you see in the photo above.

This frosting spreads perfectly when done correctly. It has the added festiveness of white frosting with orange zest bits in it like confetti. Your dessert guests will rave.



No comments: