Snappy, I don’t like icing much either, too sweet. I prefer my sugar invisible in cake itself, which is why I like pound cake over layer cake. Of course, with all of the extra oils and fat, it’s not like I’m doing myself any favors.
THL, unfortunately my freezer isn’t very big and is currently overrun with spinach and fish…YUM! Maybe I’ll just cut off a couple slices and then pawn the rest off on someone else. Arkady…still got a sweet tooth after the choco angels and snickers??? 🙂
Snappy, cake freezes REALLY well. When it’s cooled down all the way to room temp and before you pudding-ize the whole thing cut it in halfwrap it in Saran Wrap and then if you have a big ziplock bag (if not no worries 2 layers of Saran will do) and freeze it.
When you take it out it’ll be like you just baked it fresh OR… you can layer it with softened ice cream, refreeze and have ice cream cake.
CGar, I’ll be out of (hot) pocket this afternoon with work (yes, work!). Just email me if there is a change in plans for tonight. Otherwise, see you at 6 by the bridge.
MM, I can withstand a small amount of cream cheese based icing, but prefer no icing at all. That’s why I was thinking of using the pudding as icing as well.
“Put a tad less liquid in the pudding mix to use it for filling & icing.”
Is that from The Joy of Sex?
Snappy, I don’t like icing much either, too sweet. I prefer my sugar invisible in cake itself, which is why I like pound cake over layer cake. Of course, with all of the extra oils and fat, it’s not like I’m doing myself any favors.
THL, unfortunately my freezer isn’t very big and is currently overrun with spinach and fish…YUM! Maybe I’ll just cut off a couple slices and then pawn the rest off on someone else. Arkady…still got a sweet tooth after the choco angels and snickers??? 🙂
“Surprise…I can’t stand regular icing!”
We’re still waiting for the list of the 16 things you DO like!
Wow, could I have slaughtered the spelling, context and punctuation any more on that last post? Gahhhhh…
Snaps – Cake freezes well. Put a tad less liquid in the pudding mix to use it for filling & icing.
Snappy, cake freezes REALLY well. When it’s cooled down all the way to room temp and before you pudding-ize the whole thing cut it in halfwrap it in Saran Wrap and then if you have a big ziplock bag (if not no worries 2 layers of Saran will do) and freeze it.
When you take it out it’ll be like you just baked it fresh OR… you can layer it with softened ice cream, refreeze and have ice cream cake.
CGar, I’ll be out of (hot) pocket this afternoon with work (yes, work!). Just email me if there is a change in plans for tonight. Otherwise, see you at 6 by the bridge.
MM, I can withstand a small amount of cream cheese based icing, but prefer no icing at all. That’s why I was thinking of using the pudding as icing as well.