The Cake Mix Doctor's Icing On the Cake 9780761165620, 0761165622

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s and Gloriou s g in t s o r F Fabulous izzles, and r D , s g in c I , Glazes Ganache One Perfect

n r y B e n By An

The Cake Mix Doctor®’s

Icing on the Cake 30 Fabulous Frostings and Glorious Glazes, Icings, Drizzles, and One Perfect Ganache

By Anne Byrn

Copyright © 2011 by Anne Byrn The Cake Mix Doctor is a registered trademark of Anne Byrn. All rights reserved. No portion of this book may be reproduced— mechanically, electronically, or by any other means, including photocopying—without written permission of the publisher. Published simultaneously in Canada by Thomas Allen & Son Limited. The Cake Mix Doctor’s Icing on the Cake is a compilation of selected recipes previously published in The Cake Mix Doctor, Cupcakes from the Cake Mix Doctor, The Cake Mix Doctor Returns, and The Cake Mix Doctor Bakes Gluten-Free. ISBN: 978-0-7611-6562-0 Cover photo by Gabrielle Revere Workman books are available at special discounts when purchased in bulk for premiums and sales promotions as well as for fund-raising or educational use. Special editions or book excerpts can also be created to specification. For details, contact the Special Sales Director at the address below or send an e-mail to [email protected]. Workman Publishing Company, Inc. 225 Varick Street New York, NY 10014-4381 www.workman.com

Contents Crazy About Frostings Frosting 101

Frosting vs. Icing How Much Frosting Is Enough? 10 Steps to Sensational Cakes

Vanilla Buttercream Frosting

Tricks for Making Yummy Buttercream Frosting

Crushed Peppermint Buttercream Frosting Why Sift Confectioners’ Sugar?

Chocolate Buttercream Frosting Coffee Buttercream Frosting Cream Cheese Frosting Lighter Cream Cheese Frosting Fresh Orange Cream Cheese Frosting Maple Cream Cheese Frosting Can You Freeze Frosting?

Strawberry Cream Cheese Frosting Chocolate Cream Cheese Frosting White Chocolate Cream Cheese Frosting Melting White Chocolate

Peanut Butter Frosting Chocolate Pan Frosting Chocolate Syrup Frosting Chocolate Ganache Perfect Chocolate Frosting

No One Wants a Leaning Tower of Cake

Martha’s Chocolate Icing Quick Caramel Frosting Penuche Icing

5 Tips for Frosting Pretty Cupcakes

My Coconut Pecan Frosting Fluffy Marshmallow Frosting Sweetened Whipped Cream Chocolate Fudge Marshmallow Frosting Caramel Glaze

Take a Rest: Why You Need to Let a Cake Take a Nap Before Serving

White Chocolate Glaze Shiny Chocolate Glaze Warm Fudge Sauce Fresh Orange Drizzle

Frosty Lemon Glaze

On the Level: How to Stack Layers Easily

Julie’s Lemon Curd Standing Tall

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Crazy About Frostings Cake may be my calling, but frosting is my passion. Be it a creamy chocolate buttercream, a tangy citrus glaze, or a spoonful of warm caramel icing that cascades down the side of a cake, frosting is the final touch in the kitchen and makes the first impression on the table. The curvy swirls on top of a chocolate cake or the elongated strokes around the side of a luscious lemon layer cake are beautiful to the eye. Frosting enrobes a cake in flavor and also keeps it moist for days. And of course, the great taste of frostings helps make cakes memorable. Even when I was young and not tall enough to reach the mixing bowl without climbing onto a stool, I somehow managed to sneak a taste of my mom’s chocolate frosting. It was the kind of frosting she made on top of the stove by melting butter and stirring in cocoa, then adding milk and enough confectioners’ sugar to pull the frosting together into a sleek and wonderful fudgelike consistency we craved. Frosting was and forever will be a memory maker for me. It dresses up any cake, whether the cake begins with a mix or is made from scratch. Welcome to my book of frostings. While I included frostings in each of my previous books, they were placed at the back. Not here. Now frostings have their own book, a time to really shine. The frostings and glazes in this book fall into two groups: cooked and uncooked. The cooked frostings include pan frostings of chocolate, caramel, penuche, and marshmallow creme. I suppose ganache is also a cooked frosting because you quickly bring cream to a boil, pour it over chopped 6

chocolate, and stir it with a wooden spoon until smooth. But it’s one easy cooked frosting, a breeze to prepare. Most of my frostings are uncooked, buttercreams or cream cheese frostings or quick glazes. They’re fast and reliable any time of the year. Plus, uncooked frostings are a snap to make the day before you need to frost a birthday cake or the sea of cupcakes for your child’s class party. Just bring the bowl of frosting to room temperature to make spreading easier. Enough talk! Let’s get baking cakes and making frosting to spread on cakes of all kinds. As you slather on buttercream and spoon over speedy glazes, don’t be surprised if frosting becomes your passion, too. Happy frosting!

—Anne Byrn

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Frosting 101 Even if you bake a cake using a mix, there is absolutely no reason not to make the frosting yourself as it is quite easy. Here’s how to prepare cakes for frosting, make better frosting than anything you can buy at the supermarket, frost layer cakes beautifully, and present them with style. I. Cooling the Cake

Let’s say your cake is in the oven. To check to make sure it’s done, lightly press the top of the cake. If it springs back it’s signaling the cake is done. Once out of the oven cakes need to rest somewhere cool before being inverted out of the pan and onto a rack to cool completely. You can place the cake pan on a wire rack, the grate of your stove, or on a granite countertop. Layer cakes should cool for five to ten minutes in the pan. Any longer than that and the cake layers may stick to the pan. Any shorter time than that and the hot cakes may split. If you’ve made a Bundt or tube cake, or a 13 by 9– inch sheet cake you want to remove from the pan before frosting, you’ll need to let it rest for 15 to 20 minutes in the pan. To remove a cake from its pan, run a dinner knife around the edge to loosen it. Holding the pan with hot pads, carefully shake the cake then turn it over onto a wire rack. Cake layers need to be inverted twice if you plan to stack and frost them. That’s because if you let the cake rest with the top side down on the rack, lines will form as the cake cools and when you remove the cake from the rack, the entire top may come off. Invert tube cakes twice, too, so that the fuller top side is up. A Bundt cake, however, needs just one flip onto a rack to cool; its fluted top is what you want to see on the serving platter. Let cakes cool completely before frosting them. For layers this will be about 15 minutes longer, for Bundts and tubes about 25 minutes, and 8

for sheet cakes, somewhere in between. Pastry chefs speed up the cooling process by placing cake layers in the refrigerator, and this does cut the cooling time in half should you be in a hurry. If you need to delay frosting the cake layers for more than an hour after they have been placed on a rack to cool, cover the cooled cakes with the pans they were baked in or with a piece of waxed paper or a light kitchen towel so that they don’t dry out.

Frosting vs. Icing

What’s the right term—frosting or icing? For continuity in this book, I have labeled all the frostings and what might be called icings, simply as frostings. And the verb of choice is to frost a cake. But it does make you wonder . . . In Southern Cooking, written by Henrietta Dull of Atlanta in 1928, she lists only one frosting, a mocha, but more than a dozen “icings.” In my 1943 edition of The Joy of Cooking, all the cake toppings are called icings, from white to chocolate to caramel to marshmallow. Now the exception to the rule seems to be royal icing, and I haven’t found a “royal frosting” yet. Frosting may be the word of choice today, but “icing” has a nice old-fashioned ring to it, just like the icebox, the forerunner of the refrigerator.

II. Frosting the Cake

There is no right or wrong frosting or glaze for a cake. Use your preference to select something that will complement what you have baked. As a general rule, however, caramel frostings and other frostings that set up firmly are best with softer-textured cakes. Fluffier icings like cream cheese or buttercream go better with dense cakes. You might want to play up corresponding flavors in cakes and frostings. For example, serve a maple frosting with a spice cake or a peppermint frosting with a chocolate cake. But these are only my suggestions. Feel free to try the frostings on any of your favorite cakes.

10 Steps to a Frosted Layer Cake

No worries! Frosting a cake is fun. It is also something that you get better at with practice. So here are my tips to get you started.

1. First brush the crumbs from the side of the cake layers with a soft pastry brush. Placing the layers in the freezer for twenty minutes will make the 9

cake easier to frost.

2. To keep the serving platter clean, cut four strips of waxed paper each

about 3 inches wide and a foot long. Arrange the strips of waxed paper under the bottom layer of cake so that they form a square to catch the runoff frosting. Or you can place a cardboard cake round underneath the cake, frost it on a work surface, and then transfer the frosted cake to the serving platter. You can buy cake rounds in various widths to match your baking pans or, if the rounds are too large, cut them down with scissors before you frost the cake. To hide the cardboard round on the serving platter, cover the edge with a little frosting or surround it with sliced oranges, cut flowers, cranberries— you name it.

3. When assembling the cake, anchor the thickest of the cake layers to the platter or cake round with a dab of frosting or corn syrup. If the layer is lopsided, you can build it up with some of the frosting.

4. Should you want to split the cake layers in half crosswise to make a

4-layer cake, here’s how: Mark the halfway point on the side of the layer of cake with a knife; do this in three or four places. Using a serrated knife, make shallow cuts into the cake, rotating it to connect the knife marks. Then, as you continue to rotate the cake, slice more deeply through it until it is split in half. Carefully slide out the knife.

5. Make sure the frosting is at room temperature; cold frosting is hard to spread and can tear the cake.

6. If you are making a 2-layer cake, spoon a large portion of frosting—

between ½- and ¾-cup—on top of the bottom cake layer. Using a 10-inch flat metal spatula, spread the frosting to the edge of the cake. It should be ¼- to ½-inch thick. Stack the second layer on top so that both layers are right side up. If you are making a 4-layer cake, stack all layers right side up with ½ to ¾ cup frosting between each.

7. Spread out a generous amount of frosting on top of the cake to the edge in a thin coat. Spread a thin layer of frosting on the side of the cake to seal the crumbs and repair any imperfections.

8. Apply a second, thicker more decorative layer of frosting to the top and 10

side of the cake. Be sure to cover the edge of the cardboard round if you are using one. For a smooth side, hold the spatula tightly against the cake with one hand and turn the cake around with the other. To get rid of the ridge that will form on the top of the cake where the top and side meet, hold the spatula at an angle and smooth the ridge toward the center. Keep turning the cake until the ridge is gone. Make decorative swirls or ridges on top of the cake with the end of the spatula.

9. Once the cake is frosted, pull the waxed paper strips out from underneath

it. If you didn’t use paper strips, clean up the platter with a wet paper towel.

10. To prevent a frosted cake from drying out, cover it with a cake cover or with a large inverted saucepan. If you frosted the cake with whipped cream or cream cheese, you will need to place the cake in the refrigerator until it’s time to serve. Be sure to cover these, as refrigerated cakes are the most susceptible to drying out.

These Tools Are Made for Frosting . . . For simple frosting jobs you need just a few special tools.

A rubber spatula to use for scraping frosting from the bowl onto the cake. A long flexible metal icing spatula. It can be either straight or offset; an offset, or angled, spatula makes it easier to frost cakes while they are in the pan. Use this spatula to spread frosting over the side of the cake as well as on top of the layers. A short flexible metal icing spatula, perfect for frosting edges, adding details, and topping cupcakes.

III. Storing the Cake

The good news is that, when properly wrapped, a frosted cake will last for up to 5 days (if you haven’t gobbled it up by then) at room temperature or in the refrigerator. If you want the cake to keep for longer you can freeze it. But before you wrap a cake up, remember that it’s easier to do this if the frosting is hard. That’s not a problem with a caramel frosting, which hardens as it cools, but it is a problem for buttercream and cream cheese frostings that are soft to the touch. Chill uncovered frosted cakes for 20 to 30 minutes before 11

covering them so that the wrapping doesn’t pull the frosting off the cake when you remove it. Always wait until a cake is cooled before freezing it. I have a number of ways to store cakes. Here are some of my suggestions. Use a plastic cake saver. This is a handy tool if you tote a lot of cakes to work, school, or church. You can frost or glaze the cake right on the base of the cake saver, and the top will fit over the cake and seal shut. Since there’s room in between the frosting and the top of the cake saver, you have no messes. If you want to freeze a cake in a cake saver, it helps to wrap the cake first in heavy-duty aluminum foil. Store the cake under a cake dome or bell. A glass cake stand and cover look beautiful on your kitchen counter and do a good job of protecting a cake from drying out while at the same time keeping the frosting intact. It’s perfect for all cakes that do not have to be refrigerated. Wrap the cake in waxed paper. Just the right wrap to drape across the top of a cream cheese–frosted cake after the frosting has firmed up uncovered in the refrigerator, waxed paper keeps the moisture in but doesn’t stick to the frosting. Unfortunately, waxed paper also doesn’t stick to the side of a plate, so you’ll need to tape it down should you want a secure fit. And waxed paper doesn’t provide an effective moisture barrier so it’s useless for freezing cakes. Use aluminum foil. This is the best cake protector for freezing, especially when you use heavy-duty aluminum foil. It’s good for keeping out moisture when you refrigerate cakes, too, but be careful not to use it with acidic cakes like strawberry or lemon. Aluminum foil is also nice when storing 13 by 9– inch cakes in the pan since you can mold it onto the sides of the pan, creating a seal. Seal it with plastic wrap. A good all-purpose wrap for cakes with no glaze or frosting, plastic wrap also works well for wrapping up single slices of cake. It’s perfect for use when refrigerating cake but not for freezing.

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How Much Frosting Is Enough?

Nothing is more frustrating than running out of frosting right in the middle of the job! Here’s what you will need. For a dozen cupcakes: at least 1 cup For the top of a 13 by 9–inch sheet cake: 2 cups For the top and sides of a 13 by 9–inch sheet cake: 2½ to 3 cups For a two-layer 8-inch cake: 2 to 2½ cups For a two-layer 9-inch cake or a three-layer 8-inch cake: 2½ to 3 cups For a three-layer 9-inch cake: 3 to 4 cups

Thawing Frozen Cakes

For the best results, if you want to freeze cake, freeze it before you have frosted it. But frosted cakes can be frozen, too. If you have frozen a cake that has a buttercream or cream cheese frosting or has a filling that contains eggs, it’s best to thaw it in the refrigerator; this will take from 8 hours to overnight. Thawing a frosted cake on the kitchen counter is a speedy method and will take 1 to 2 hours. Before frosting frozen cake layers let them thaw three quarters of the way (about 1 hour) while still wrapped, then unwrap the layers and let them finish thawing. This allows the layers to dry out enough so the frosting will adhere to them.

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10 Steps to Sensational Cakes 1. Preheat your oven for 10 to 15 minutes before you plan to bake. 2. Buy an oven thermometer and check your oven routinely to see if it is baking at the correct temperature. If your cakes are browning too quickly, your oven may be running hot. If cakes are not done by what the recipe indicates as the maximum baking time, your oven may be running cold. 3. Place the oven rack in the center of the oven. 4. Read the recipe through before you begin and use the correct size pan. 5. Measure liquids by placing a liquid-ingredient measuring cup on the kitchen counter, pouring the liquid into the cup, and checking the measurement at eye level. 6. Measure dry ingredients by spooning them into dry-ingredient measuring cups and leveling off the top with a knife. When you measure brown sugar, pack it into the cup before leveling it off. 7. Beat the cake batter for the time specified, using a hand-held or stand mixer set on low or medium speed. If you are beating the batter by hand, beat it at the rate of 150 strokes per minute, resting as needed. 8. Check the cake for doneness by pressing the top to see if it springs back, looking for browning in light-colored cakes, and seeing if the cake has loosened from the side of the pan. 9. Let cake layers cool for 5 to 10 minutes before turning them out of the pan onto a rack. Bundt and tube cakes need 15 to 20 minutes in the pan.

10. Unless the cake is to be glazed while hot, let it cool completely before frosting.

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Vanilla Buttercream Frosting makes: 3½ cups, enough to frost a 2- or 3-layer cake or 24 or more cupcakes prep: 10 minutes

Begin here on your frosting journey. This is the frosting that can go on every cake and cupcake you bake no matter what the flavor. 8 tablespoons (1 stick) butter, at room temperature 3¾ cups confectioners’ sugar, sifted 3 tablespoons milk, or more as needed 2 teaspoons pure vanilla extract

Place the butter in a medium-size mixing bowl and beat with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the confectioners’ sugar, milk, and vanilla a bit at a time, beating with the mixer on low speed until the confectioners’ sugar is well incorporated, 1 minute. Increase the mixer speed to medium and beat the frosting until it is light and fluffy, 1 minute longer. Beat in up to 1 tablespoon more milk if the frosting is too stiff.

Tricks for Making Yummy Buttercream Frosting 1. Three to 4 cups of confectioners’ sugar produce the right amount of buttercream frosting for a 2- or 3-layer cake or a batch of 24 cupcakes. 2. My rule of thumb is one tablespoon of liquid per cup of sugar. 3. Sift the confectioners’ sugar to prevent lumps in the frosting.

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Crushed Peppermint Buttercream Frosting makes: 3½ cups, enough to frost a 2- or 3-layer cake or 24 or more cupcakes prep: 10 minutes

I can’t think of a prettier or more festive frosting for a simple chocolate layer cake than this peppermint-flavored buttercream. It’s just right for birthdays and holiday buffets, and no matter what your age, you will clamor for another slice and another glass of milk! Peppermint schnapps lends a sophisticated tone to this frosting, and the alcohol in the frosting also makes it spreadable. But if you prefer, omit the schnapps and add a half teaspoon of peppermint extract and a little extra milk to pull the frosting together. 8 tablespoons (1 stick) butter, at room temperature 3 cups confectioners’ sugar, sifted ½ cup finely crushed peppermint candy (about 7 peppermint sticks) 2 tablespoons milk, or more as needed 1 to 2 tablespoons peppermint schnapps, or ½ teaspoon pure peppermint extract

Place the butter in a medium-size mixing bowl and beat with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the confectioners’ sugar, peppermint candy, milk, and 1 tablespoon of peppermint schnapps or the peppermint extract a bit at a time, beating with the mixer on low speed until the confectioners’ sugar is well incorporated, 1 minute. Increase the mixer speed to medium and beat the frosting until it is light and fluffy, 1 minute longer. Beat in up to 1 tablespoon more milk or peppermint schnapps if the frosting is too stiff.

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Why Sift Confectioners’ Sugar?

It may seem like an unnecessary step to sift confectioners’ sugar before folding it into your favorite frosting. But if that sugar has lumps in it, as it invariably does, all the mixing in the world will not remove them. You can then grate chocolate on top of the cake to disguise the lumps of sugar, or you can cover them with chopped nuts, but it would have been easier just to sift the sugar first. The easiest way to sift confectioners’ sugar is to place a large strainer or sieve over a medium-size mixing bowl, pour the measured sugar into the sieve, and shake it for a minute or two; then the sifted sugar is in the bowl and ready for your recipe. If you want to reduce the number of lumps in the confectioners’ sugar to start with, buy the sugar in the bag and not the box. Reseal the bag tightly with a plastic bag clip or a piece of tape. Pay attention to how the recipe describes the measurement of sugar, whether it is “3 cups confectioners’ sugar, sifted,” which means measure then sift, or whether it is “3 cups sifted confectioners’ sugar,” in which case the sugar needs to be sifted before measuring.

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Chocolate Buttercream Frosting makes: 3 cups, enough to frost a 2-layer cake or 24 cupcakes prep: 10 minutes

This is a great basic recipe for a chocolate frosting that is hard to

resist. You’ll use it on yellow and chocolate cakes—and cakes of all shades in between.

8 tablespoons (1 stick) butter, at room temperature ⅔ cup unsweetened cocoa powder (see Notes) 3 cups confectioners’ sugar, sifted, or more as needed ⅓ cup milk, or more as needed (see Notes) 2 teaspoons pure vanilla extract

Place the butter in a medium-size mixing bowl and beat with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the cocoa powder, confectioners’ sugar, milk, and vanilla a bit at a time, beating with the mixer on low speed until the confectioners’ sugar is well incorporated, 1 minute. Increase the mixer speed to medium and beat the frosting until it is light and fluffy, 1 minute longer. Beat in up to 1 tablespoon more milk if the frosting is too stiff or more confectioners’ sugar if the frosting is too thin. Notes: I use regular cocoa powder in this recipe. Dutch-processed cocoa has a more intense chocolate flavor, but its color is too dark to my eye for this frosting. Use whatever milk you have in your refrigerator. If you have whole milk it will make a slightly richer frosting.

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Coffee Buttercream Frosting makes: 3½ cups, enough to frost a 2- or 3-layer cake or 24 or more cupcakes prep: 10 minutes

This recipe comes from Rita Bagby, of Russiaville, Indiana, and

she uses it to dress up chocolate and mocha-flavored cakes. For a mocha variation, add two tablespoons of unsweetened cocoa along with the confectioners’ sugar.

¼ cup milk 2 tablespoons instant coffee granules 8 tablespoons (1 stick) butter, at room temperature 4 cups confectioners’ sugar, sifted, or more as needed

1. Pour the milk into a small microwave-safe glass bowl and heat it in a

microwave oven on high power until very hot, 30 seconds. Add the coffee granules and stir until they dissolve. Set the coffee mixture aside.

2. Place the butter in a medium-size mixing bowl and beat with an electric

mixer on low speed until fluffy, 30 seconds. Stop the machine and add 1 cup of the confectioners’ sugar. Beat with the mixer on low speed until the confectioners’ sugar is incorporated, 30 seconds. Add the coffee mixture followed by the remaining 3 cups of confectioners’ sugar a bit at a time, beating on low speed until smooth. Increase the mixer speed to medium and beat the frosting until it is light and fluffy, 1 to 2 minutes longer. Beat in more confectioners’ sugar if the frosting is too thin.

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Cream Cheese Frosting makes: 3 cups, enough to frost a 2-layer cake or 24 cupcakes prep: 5 to 7 minutes

A perennial favorite, this cream cheese frosting enhances cakes of all

flavors—from carrot to chocolate. It is open to variation as are the Lighter Cream Cheese Frosting and the Fresh Orange Cream Cheese Frosting. And there is a little trick to making this frosting without having to have your cream cheese and butter at room temperature before blending: Simply put them in a glass bowl and soften them in the microwave on high power for 20 to 30 seconds.

1 package (8 ounces) cream cheese, at room temperature 8 tablespoons (1 stick) butter, at room temperature 1 teaspoon pure vanilla extract 3¾ cups confectioners’ sugar, sifted

Place the cream cheese and butter in a medium-size mixing bowl and beat with an electric mixer on low speed until combined, 30 seconds. Stop the machine and add the vanilla and the confectioners’ sugar a bit at a time, beating with the mixer on low speed until the confectioners’ sugar is well incorporated, 1 minute. Increase the mixer speed to medium and beat the frosting until fluffy, 1 minute longer.

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Lighter Cream Cheese Frosting makes: 3 cups, enough to frost a 2-layer cake or 24 cupcakes prep: 5 minutes

A bit lighter than the previous cream cheese frosting, this one is just as delicious. It has half the butter as the original frosting, and I think this lets the cream cheese flavor come through more strongly. The frosting also needs less confectioners’ sugar to pull it together, making it less sweet. 1 package (8 ounces) cream cheese, at room temperature (see Note) 4 tablespoons (½ stick) butter, at room temperature 2 teaspoons pure vanilla extract 3½ cups confectioners’ sugar, sifted

Place the cream cheese and butter in a medium-size mixing bowl and beat with an electric mixer on low speed until combined, 30 seconds. Stop the machine and add the vanilla and the confectioners’ sugar a bit at a time, beating with the mixer on low speed until the confectioners’ sugar is well incorporated, 1 minute. Increase the mixer speed to medium and beat the frosting until fluffy, 1 minute longer. Note: I’m all for using reduced-fat cream cheese. It is more watery than regular cream cheese, so save it for cooler weather. Or, place the frosted cake in the refrigerator to let the frosting set for 20 minutes before serving. Cinnamon Cream Cheese Frosting For a new take on an old favorite, add ½ teaspoon of ground cinnamon to the cream cheese frosting.

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Fresh Orange Cream Cheese Frosting makes: 3 cups, enough to frost a 2-layer cake or 24 cupcakes prep: 5 minutes

This simple frosting—made with ingredients you most likely have in your kitchen—turns a plain vanilla cake into an orange cake. It makes any cake special. 8 tablespoons (1 stick) butter, at room temperature 4 ounces (half of an 8-ounce package) cream cheese, at room temperature 1 teaspoon grated orange zest (see Note) 2 teaspoons fresh orange juice, or more as needed 3¾ cups confectioners’ sugar, sifted

Place the butter and cream cheese in a medium-size mixing bowl and beat with an electric mixer on low speed until combined, 30 seconds. Stop the machine and add the orange zest, orange juice, and the confectioners’ sugar a bit at a time, beating with the mixer on low speed until the confectioners’ sugar is well incorporated, 1 minute. Increase the mixer speed to medium and beat the frosting until fluffy, 1 minute longer. Beat in up to 1 teaspoon more orange juice if the frosting is too stiff. Note: A small orange will yield a little more than a teaspoon of zest. And it will give you a tablespoon or two of juice, more than you need for this recipe.

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Maple Cream Cheese Frosting makes: 3 cups, enough to frost a 2-layer cake or 24 cupcakes prep: 5 minutes

What the flavor of maple does to spice cake mix is sheer magic. Sprinkle toasted, salted pecans over the finished cake and you have the perfect contrast of crunchy, creamy, salty, sweet, and spicy. I get hungry just thinking about it! 1 package (8 ounces) reduced-fat cream cheese, at room temperature 8 tablespoons (1 stick) butter, at room temperature ½ teaspoon maple flavoring ½ teaspoon pure vanilla extract 4 cups confectioners’ sugar, sifted

Place the cream cheese and butter in a medium-size mixing bowl and beat with an electric mixer on low speed until combined, 30 seconds. Stop the machine and add the maple flavoring, vanilla, and confectioners’ sugar a bit at a time, beating with the mixer on low speed until the sugar is well incorporated, 1 minute. Increase the mixer speed to medium and beat the frosting until fluffy, 1 minute longer.

Can You Freeze Frosting?

You bet. Stored in plastic containers buttercream and cream cheese frostings freeze well for up to 1 month. Let the frosting thaw at room temperature for 1 to 2 hours, then place it in a bowl and beat it with an electric mixer to lighten it.

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Strawberry Cream Cheese Frosting makes: 4 cups, enough to frost a 2- or 3-layer cake or 24 or more cupcakes prep: 10 minutes

Countless birthdays, weddings, and anniversaries have been celebrated with cakes topped by my simple strawberry cream cheese frosting. Once the cake is frosted, finish it off with a fresh strawberry garnish. 1 package (8 ounces) cream cheese, at room temperature 4 tablespoons (½ stick) butter, at room temperature 1 tablespoon strawberry puree (see Note) 4½ cups confectioners’ sugar, sifted

Place the cream cheese and butter in a medium-size mixing bowl and beat with an electric mixer on low speed until combined, 1 minute. Stop the machine and add the strawberry puree and the confectioners’ sugar a bit at a time, beating with the mixer on low speed until the confectioners’ sugar is well incorporated, 1 minute. Increase the mixer speed to medium and beat the frosting until smooth, 1 to 2 minutes longer. If possible, cover the bowl of frosting and place it in the refrigerator to chill for 30 minutes before frosting a cake or cupcakes. Note: To make 1 tablespoon of strawberry puree, rinse and pat dry 4 medium-size ripe strawberries. Place them in a sieve and mash them with a spoon into a small bowl. Discard any pulp remaining in the sieve.

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Chocolate Cream Cheese Frosting makes: 4 cups, enough to frost a 2- or 3-layer cake or 24 or more cupcakes prep: 10 minutes

I first tasted a chocolate cream cheese frosting at the Tennessee State Fair. It was a revelation—chocolate and cream cheese were natural partners! Since then, I flavor this frosting with pure almond extract if I’m making a chocolate almond cake or with pure vanilla extract for a buttermilk devil’s food cake, a yellow layer cake, or brownies. 1 package (8 ounces) cream cheese, at room temperature 8 tablespoons (1 stick) butter, at room temperature 1 teaspoon pure almond extract or pure vanilla extract ½ cup unsweetened cocoa powder 4 cups confectioners’ sugar, sifted

Place the cream cheese and butter in a medium-size mixing bowl and beat with an electric mixer on low speed until combined, 30 seconds. Stop the machine and add the almond extract or vanilla, the cocoa powder, and the confectioners’ sugar a bit at a time, beating with the mixer on low speed until the confectioners’ sugar is well incorporated, 1 minute. Increase the mixer speed to medium and beat the frosting until fluffy, 1 minute longer.

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White Chocolate Cream Cheese Frosting makes: 3 cups, enough to frost a 2-layer cake or 24 cupcakes prep: 10 minutes

This recipe begs repeating. It is one of my favorites and it is just perfect for white chocolate cakes. It’s also delicious on any dark chocolate layer cakes or chocolate cupcakes. Add a few drops of food coloring and the frosting turns red, green, or orange for holiday parties. 6 ounces white chocolate, coarsely chopped 1 package (8 ounces) cream cheese, at room temperature 4 tablespoons (½ stick) butter, at room temperature 1 teaspoon pure vanilla extract 3½ cups confectioners’ sugar, sifted

1. Place the white chocolate in a small microwave-safe glass bowl and

microwave it on high power until melted, 1 minute. Remove the bowl from the oven and stir the white chocolate with a wooden spoon or a rubber spatula until it is smooth. (See Melting White Chocolate.) Set the chocolate aside to cool.

2. Place the cream cheese and butter in a medium-size mixing bowl and

beat with an electric mixer on low speed until combined, 30 seconds. Stop the machine and add the melted white chocolate. Beat with the mixer on low speed until just combined, 30 seconds. Add the vanilla and 3 cups of the confectioners’ sugar a bit at a time, beating on low speed until the sugar is incorporated, 30 seconds. Increase the mixer speed to medium and beat the frosting until it is fluffy, 1 minute longer, adding up to ½ cup more confectioners’ sugar if the frosting is too thin.

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Melting White Chocolate

When it comes to melting chocolate, white or dark, there is no safer place than the microwave. Keep the time short, the setting on high, and stir frequently, and you’ll have a creamy mass of molten chocolate in no time. Chop the chocolate into pieces before melting and you’ll have that mass in even less time. The tricky part about melting white chocolate is that it will still hold its shape when it has melted, so watch the time and then once it’s out of the microwave stir it for 30 to 40 seconds until it’s smooth. Should you want to forgo the microwave, place white chocolate pieces in a nonstick saucepan over low heat and stir constantly for 3 to 4 minutes. Remove the pan from the heat and continue stirring the chocolate until it is thoroughly melted and smooth.

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Peanut Butter Frosting makes: 3 cups, enough to frost a 2-layer cake or 24 cupcakes prep: 5 minutes

I don’t know how I could have gotten through my pregnant months without peanut butter. It is the most comforting, satisfying spoonful around, and it has found its place in this frosting recipe. Sweetened with just enough sugar to balance the salt in the peanut butter and with a smidgen of vanilla and milk to make it spreadable, this is a go anywhere, do anything kind of frosting, especially when spread over a simple butter layer cake. 1 cup creamy peanut butter 8 tablespoons (1 stick) butter, at room temperature 2½ cups confectioners’ sugar, sifted 2 tablespoons milk, or more as needed 2 teaspoons pure vanilla extract

Place the peanut butter and butter in a medium-size mixing bowl and beat with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add 2 cups of the confectioners’ sugar and the milk and vanilla a bit at a time, beating with the mixer on low speed until the confectioners’ sugar is well incorporated, 1 minute. Increase the mixer speed to medium and beat the frosting until it is light and fluffy, 1 minute longer, adding up to ½ cup more of confectioners’ sugar if the frosting is too thin or up to 1 tablespoon more milk if the frosting is too stiff.

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Chocolate Pan Frosting makes: 3 cups, enough to frost a 2-layer cake or 24 cupcakes prep: 10 minutes

I was raised on fudge cakes and brownies frosted with a cooked

chocolate frosting similar to this one. But the method my mother used was time-consuming and called for a candy thermometer. This is a simpler, and just as delicious, version in which you bring a cocoa mixture to a boil, then stir in confectioners’ sugar. And it’s luscious on layer cakes, brownies, and chocolate sheet cakes.

8 tablespoons (1 stick) butter 4 tablespoons unsweetened cocoa powder ⅓ cup whole milk, or more if needed 3½ cups confectioners’ sugar, sifted

1. Melt the butter in a medium-size saucepan over low heat, 2 to 3 minutes.

Stir in the cocoa powder and milk. Cook, stirring, until the mixture thickens and just begins to come to a boil, 1 minute longer. Remove the pan from the heat. Stir in 3 cups of the confectioners’ sugar a bit at a time, adding up to ½ cup more sugar or more milk if needed, until the frosting is thickened and smooth.

2. If you are frosting a layer cake, pour the warm frosting over the tops of

the cooled cake layers, then spread the side of the cake with more frosting, smoothing it out with a long metal spatula as you go. For cupcakes, spoon the frosting on top while it is still warm. The frosting will harden as it cools.

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Chocolate Syrup Frosting makes: 3 cups, enough to frost a 2-layer cake or 24 cupcakes prep: 10 minutes

No chocolate frosting could be simpler or more sublime, with a

silky, fudgy texture. It’s a snap to make, since it requires no cooking. Thanks to Maryann Wilkerson of Little Rock, Arkansas, for sharing this recipe.

8 tablespoons (1 stick) butter, at room temperature ½ cup unsweetened cocoa powder ½ cup chocolate syrup Dash of salt 4 cups confectioners’ sugar, sifted 2 tablespoons milk, or more as needed 1 teaspoon pure vanilla extract

Place the butter, cocoa powder, and chocolate syrup in a medium-size mixing bowl and beat with an electric mixer on low speed until just combined, 1 minute. Add the salt and the confectioners’ sugar, milk, and vanilla a bit at a time, beating with the mixer on low speed until the confectioners’ sugar is well incorporated, 1 minute. Increase the mixer speed to medium and beat the frosting until it is smooth and spreadable, 1 minute longer. Beat in a little more milk if the frosting is too thick to spread.

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Chocolate Ganache makes: 2 cups, enough to lightly frost a 2-layer cake or 24 cupcakes prep: 5 minutes cool: 45 minutes to 1 hour

One of the simplest frostings imaginable, ganache contains just two ingredients, hot cream and chopped semisweet chocolate. If you’d like to add a tablespoon of your favorite liqueur at the end, that makes just three ingredients. The right temperature is everything—make sure the cream heats long enough to be hot enough to melt the chocolate. As the ganache cools you’ll see that it thickens and becomes more spreadable. 8 ounces (1⅓ cups) semisweet chocolate chips ⅔ cup heavy (whipping) cream 1 tablespoon liqueur of your choice, or 1 teaspoon pure vanilla extract (optional)

Place the chocolate chips in a medium-size stainless steel mixing bowl. Pour the cream into a small heavy saucepan, place over medium heat, and bring to a boil, stirring. Remove the cream from the heat and pour it over the chocolate. Using a wooden spoon, stir until the chocolate is melted. Stir in the liqueur or vanilla, if using. Let the ganache cool at room temperature until spreadable, 45 minutes to 1 hour.

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Perfect Chocolate Frosting makes: 3½ cups, enough to frost a 2- or 3-layer cake or 24 or more cupcakes prep: 15 minutes

As a newspaper food editor I used to cringe when I saw words like

perfect in a recipe because, after all, taste is subjective. What is perfect to me might not be to you. But I really must call this frosting perfect. If you follow the recipe to the letter, you will make the most satiny, delicious chocolate frosting imaginable. And yes, it does call for a whole cup of butter. No wonder it tastes so good and spreads on so easily!

Ice 1 cup (6 ounces) semisweet chocolate chips ½ cup half-and-half 1 cup (2 sticks) butter, cut into tablespoon-size pieces 2½ cups confectioners’ sugar, sifted

1. Place a large mixing bowl full of ice in the kitchen sink. 2. Place the chocolate chips, half-and-half, and butter in a medium-size

saucepan over medium heat and cook, stirring constantly, until the chocolate and butter melt and the mixture thickens, 5 to 6 minutes. Do not let it boil. Remove the pan from the heat.

3. Whisk the confectioners’ sugar into the chocolate and cream mixture,

beating until smooth. Then, place the saucepan in the bowl of ice, taking special care not to let any of the ice water spill into the saucepan. Beat the frosting with an electric mixer on low speed until it thickens and is satiny and fudgelike in appearance, 4 to 5 minutes.

4. Spread the frosting onto the cake or cupcakes of your choice. It will

stiffen as it sets. If the frosting becomes too hard to spread, simply place the saucepan back over low heat and stir until it reaches a spreadable consistency.

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No One Wants a Leaning Tower of Cake

If the weather is really warm, the cake is warm, and the frosting is gooey and warm, well you have just the right combination for . . . a leaning tower of cake! Don’t let this happen. When I bake in the summertime, I use the freezer to my advantage. I place the bottom layer of the cake on a cardboard round and frost the top of it, then I place that layer in the freezer for a few minutes so the frosting can firm up. After removing that layer from the freezer, I place the top layer on it, frost the top and side of the cake, and return the cake to the freezer to firm up for a few more minutes. The cake can then be stored as the recipe suggests. Another hot-weather trick is to assemble a layer cake with the bottoms facing each other so they don’t slide. Place the first layer top side down and frost it, then place the second layer top side up on the first layer. Frost the top and side of the cake as you would normally.

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Martha’s Chocolate Icing makes: 1½ cups, enough to frost a Bundt or tube cake or 24 cupcakes prep: 8 minutes

Smoother and sleeker than a frosting, more substantial than a

glaze, this generous chocolate coating, which is briefly cooked, brings glory to the category of icing. Pour it over Bundt cakes, spread it on cupcakes and sheet cakes, or just spoon it on top of vanilla ice cream. It was Martha Bowden and her mother, Shirley Hutson, who shared their cherished recipe with me.

1 cup granulated sugar 5 tablespoons butter ⅓ cup milk 1 cup (6 ounces) semisweet chocolate chips

1. Place the sugar, butter, and milk in a medium-size saucepan over

medium-high heat and cook, stirring, until the mixture comes to a boil, 3 to 4 minutes. Let the mixture boil, stirring constantly, until the sugar dissolves, 1 minute longer. Remove the pan from the heat.

2. Add the chocolate chips and stir until the icing is smooth and the

chocolate has melted. Spread the icing over a cooled cake or cupcakes. Note: For an even smoother icing, add 2 tablespoons of light corn syrup along with the granulated sugar.

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Quick Caramel Frosting makes: 3 cups, enough to frost a 2-layer cake or 24 cupcakes prep: 15 minutes

I may be passionate about chocolate, but this has to be my favorite frosting of all time. My mom passed along the recipe many years ago, and it has become our busy family’s way of creating the caramel on our now famous caramel cake. I just don’t have the time to caramelize sugar in a cast-iron skillet the way they did in the old days. And I don’t think adding brown sugar to the recipe sacrifices the flavor at all. Use this frosting on everything! 8 tablespoons (1 stick) butter ½ cup lightly packed light brown sugar ½ cup lightly packed dark brown sugar ¼ cup plus 2 tablespoons milk 2 cups confectioners’ sugar, sifted 1 teaspoon pure vanilla extract

Place the butter and brown sugars in a heavy medium-size saucepan over medium heat. Cook, stirring, until the mixture comes to a boil, about 2 minutes. Add the milk, stir, and let the mixture return to a boil, then remove the pan from the heat. Add 1½ cups of the confectioners’ sugar and the vanilla and whisk until the frosting is smooth. Add up to ½ cup more confectioners’ sugar but not so much that the frosting thickens and hardens. It should be smooth enough to spread. Ladle the frosting over cake layers or spoon the frosting on top of cupcakes while it is warm. The frosting will set as it cools.

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Penuche Icing makes: 1 cup, enough to glaze a Bundt or tube cake or 12 cupcakes prep: 10 minutes

Sort of a glaze, sort of a cooked icing, with a caramel flavor, this is wonderful stuff. Spread it over a zucchini or applesauce or gingerbread cake. The recipe makes just enough to top a Bundt cake. ½ cup packed light brown sugar 4 tablespoons (½ stick) butter 3 tablespoons milk ½ cup confectioners’ sugar, sifted

Place the brown sugar and butter in a small saucepan over medium heat and cook, stirring, until the butter melts and the mixture bubbles up, 2 to 3 minutes. Stir in the milk and let the mixture come to a boil. Remove the pan from the heat and whisk in the confectioners’ sugar until smooth. Spoon the icing over a cooled cake or cupcakes.

5 Tips for Frosting Pretty Cupcakes 1. Use one tablespoon of creamy frosting per cupcake. 2. Spread the frosting on using a small spatula. 3. Apply the frosting almost to the edge of the cupcake, allowing a little bit of the cake to peek out. 4. For a finished look, add something on top—a chocolate curl, a nut, a strawberry half. 5. Frost cupcakes with cooked frostings while the frosting is still warm so you have a clean and sleek look.

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My Coconut Pecan Frosting makes: 3 cups, enough to frost the centers and top of a 3-layer cake or 24 cupcakes prep: 35 minutes cool: 20 minutes

The classic frosting for a German chocolate cake, I love this on cupcakes, too. It takes a little longer to make than some frostings because you’ve got to stir it carefully on the stove, but for special occasions it is worth it. German chocolate cakes aren’t frosted on the side—this frosting wouldn’t stick—so the recipe makes just enough to frost between the layers and on top of the cake. 1 can (12 ounces) evaporated milk 1½ cups granulated sugar 12 tablespoons (1½ sticks) butter 4 large egg yolks, lightly beaten 1½ teaspoons pure vanilla extract 2 cups sweetened flaked coconut, toasted (see Note) 1½ cups chopped pecans, toasted (see Note)

Place the evaporated milk, sugar, butter, and egg yolks in a large saucepan over medium heat. Cook, stirring constantly with a wooden spoon, until thickened and golden brown in color, 15 minutes. Remove from the heat and stir in the vanilla. Let the frosting cool to room temperature, 30 minutes, then fold in the coconut and pecans. Note: For best results, toast the coconut and pecans separately for 4 to 5 minutes in a 350°F oven before adding them to the frosting.

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Fluffy Marshmallow Frosting makes: 4½ cups, enough to frost a 2- or 3-layer cake or 24 or more cupcakes prep: 5 minutes

This is a speedier version of the classic seven-minute frosting, which,

ironically, used to seem a snap to prepare. It’s perfect for slathering on a coconut cake, spice cake, or sour cream white layer cake. But be extra careful while preparing this frosting: When you are beating it on the stove, be sure to keep the mixer cord away from the burner.

½ cup granulated sugar 2 tablespoons water 3 large egg whites 1 jar (13 ounces) marshmallow creme 1 teaspoon pure vanilla extract

1. Place the sugar, water, and egg whites in a heavy medium-size saucepan over low heat. Cook, beating continuously with an electric hand mixer on high speed, until soft peaks form, 2 to 3 minutes. If your hand mixer has a cord, make sure to keep it away from the burner.

2. Remove the pan from the heat. Add the marshmallow creme and the

vanilla and beat the mixture with the mixer on high speed until stiff peaks form, 2 minutes. Use the frosting at once.

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Sweetened Whipped Cream makes: 2 cups, enough to top a 2-layer cake or 18 to 20 cupcakes prep: 5 minutes

A great basic recipe, this sweetened whipped cream goes over warm

chocolate cakes, alongside gingerbread, and on top of strawberries when they are in season. I flavor the cream with a little vanilla.

1 cup heavy (whipping) cream, chilled ½ cup confectioners’ sugar ½ teaspoon pure vanilla extract

Place a large mixing bowl and electric mixer beaters in the freezer for a few minutes while you assemble the ingredients. Pour the cream into the chilled bowl and beat it with an electric mixer on high speed until the cream has thickened, 1½ minutes. Stop the machine and add the confectioners’ sugar and vanilla. Beat on high speed until stiff peaks form, 1 to 2 minutes longer. Chocolate Sweetened Whipped Cream For a real treat, melt 1 cup (6 ounces) of semisweet chocolate chips in a microwave oven on high power for 45 seconds or over low heat on the stove, then let the chocolate cool. Whip 2 cups (1 pint) of cold heavy (whipping) cream until firm peaks form. Don’t add sugar or vanilla, just fold the whipped cream into the cooled chocolate.

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Chocolate Fudge Marshmallow Frosting makes: 3 cups, enough to frost a 2-layer cake or 24 cupcakes prep: 10 to 12 minutes

This old-fashioned frosting makes any layer cake memorable— especially a classic yellow cake. It’s also good with cupcakes. 2 cups granulated sugar 1 can (5 ounces) evaporated milk 10 large marshmallows 8 tablespoons (1 stick) butter 1 cup (6 ounces) semisweet chocolate chips 1 teaspoon pure vanilla extract

Place the sugar, evaporated milk, and marshmallows in a large saucepan over medium heat and let come to a boil, stirring with a wooden spoon. Reduce the heat and let simmer for 6 minutes, stirring constantly. Remove the pan from the heat and stir in the butter, chocolate chips, and vanilla. Continue stirring the frosting until it is thick and smooth and the chocolate and butter have melted, about 5 minutes. Use the frosting immediately; it sets up quickly.

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Caramel Glaze makes: ½ cup, enough to lightly glaze a Bundt or tube cake prep: 10 minutes

Creamy and gooey, Caramel Glaze doesn’t harden. I love it spooned over vanilla ice cream as well as on carrot cake and anything with apples and spice. This makes just enough to top a Bundt or tube cake. 3 tablespoons butter 3 tablespoons packed light brown sugar 3 tablespoons granulated sugar 3 tablespoons heavy (whipping) cream ½ teaspoon pure vanilla extract

Place the butter, brown sugar, granulated sugar, and cream in a medium-size saucepan over medium heat and let come to a boil, stirring. Let the butter mixture boil for 1 minute, stirring constantly. Remove the pan from the heat and stir in the vanilla. Pour the glaze over a cooled cake.

Take a Rest: Why You Need to Let a Cake Take a Nap Before Serving

Cakes are like small children. They behave better after a nap. Seriously, cakes are easier to slice if left to rest for 10 to 20 minutes after frosting or glazing. Cakes with gooey frostings, like those with cream cheese, can be placed in the fridge for 20 minutes so the frosting sets. And cakes with glazes can be left on the kitchen counter until the glaze sets, about 15 minutes.

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White Chocolate Glaze makes: 1 cup, enough to glaze a Bundt or tube cake or 12 cupcakes prep: 8 to 10 minutes

Here’s a quick and easy way to dress up a Bundt or tube cake. Try it over a spice cake or a chocolate cake. Look for white chocolate chips that contain cocoa butter, as they taste better. ½ cup granulated sugar ¼ cup milk 4 tablespoons (½ stick) butter 1 cup (6 ounces) white chocolate chips

Place the sugar, milk, and butter in a small saucepan over medium heat and let come to a boil, stirring constantly, 2 minutes. Continue stirring until the butter melts, 1 minute longer. Remove the pan from the heat and stir in the white chocolate chips until they are melted. Let the glaze cool for 2 to 3 minutes, then spoon it over a cooled cake or cupcakes.

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Shiny Chocolate Glaze makes: 1 cup, enough to glaze a Bundt or tube cake or 12 cupcakes prep: 5 minutes

When the glaze needs to be both a head-turner and light on fat,

choose this topping. The glaze gets its intense chocolate flavor from the chocolate chips and its shine from the corn syrup.

1 cup (6 ounces) semisweet chocolate chips 2 tablespoons butter or margarine 5 tablespoons light corn syrup 2½ teaspoons water

Place the chocolate chips, butter, and corn syrup in a small saucepan over low heat and stir until the chocolate and butter melt, 2 minutes. Add the water, ½ teaspoon at a time, until the glaze is of a pouring consistency. Pour the glaze over a cooled cake or cupcakes.

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Warm Fudge Sauce makes: 3 cups, enough to glaze 2 Bundt or tube cakes prep: 25 minutes

My kids used to beg for the ice cream with chocolate sauce at Carrabba’s restaurants; this is my version of that sinful sauce. It’s up to you whether you make the sauce and keep it all for yourself or take a jar to a friend. 8 tablespoons (1 stick) butter, cut into tablespoons 4 squares (4 ounces) unsweetened chocolate 1¾ cups granulated sugar Pinch of salt 1 can (12 ounces) evaporated milk 2 teaspoons pure vanilla extract

Place the butter and chocolate in a heavy saucepan over low heat and cook, stirring, until they melt, 3 to 4 minutes. Turn off the heat. Using a wooden spoon, stir in the sugar and salt. Then, stir in the evaporated milk. Over medium heat, cook the sauce at a gentle simmer, stirring constantly, until it thickens enough to coat the spoon, 12 to 15 minutes. Turn off the heat and stir in the vanilla. The sauce can be refrigerated, covered, for up to a week. It may be reheated on top of the stove or in a microwave oven on high power so that you can serve it warm, at its best.

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Fresh Orange Drizzle makes: 1 cup, enough to glaze a Bundt or tube cake or 12 cupcakes prep: 5 minutes

When you crave that citrusy, unmistakably orange flavor, stir

together this easy drizzle. It’s wonderful over pound cakes, especially ones flavored with chocolate and orange.

1 cup confectioners’ sugar, sifted 1 to 2 tablespoons fresh orange juice 1 teaspoon grated orange zest, or ¼ teaspoon pure orange extract

Place the confectioners’ sugar in a small mixing bowl and whisk in enough orange juice to make the glaze smooth and spoonable. Fold in the zest or extract. Spoon the glaze over a cooled cake or cupcakes. Let the glaze set for 10 minutes before slicing.

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Frosty Lemon Glaze makes: 1¼ cups, enough to glaze a Bundt or tube cake or 12 cupcakes prep: 10 minutes cool: 15 minutes

I love this intense and very lemony glaze. The trick is to heat

the lemon juice to reduce it by half, and then whisk in the sugar while the lemon juice is warm.

3 large lemons, juiced (about 6 tablespoons juice) 1¼ cups confectioners’ sugar, sifted

Place the lemon juice in a small saucepan over medium-low heat and let simmer, uncovered, until the juice has reduced by half, about 5 minutes. Remove the pan from the heat. Whisk in the confectioners’ sugar a bit at a time until all of the lumps disappear. Let the glaze cool in the pan for 15 minutes before spooning it over a cake or cupcakes.

On the Level: How to Stack Layers Easily

• When baking a cake in any pan that is larger than 9 inches round or square

the oven should be set to 325°F. This will keep the cake from doming—that is, rising in the center.

• If a cake layer does dome, while it is still in the pan place a clean kitchen towel over it and press down firmly with your hand to flatten the cake in the center.

• Or, using a sharp serrated bread knife and holding it at the same level as the edge of the pan, slice off the domed top of the cake while it is in the pan.

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Julie’s Lemon Curd makes: 1⅓ cups, enough to fill a 2-layer cake or top 24 cupcakes prep: 20 minutes

My friend Julie Buchanan, of Higham Ferrers, England, shared this lemon curd recipe with me many years ago. It is a dandy, and while it takes a little time to prepare, it is far more delicious than the lemon curd sold in grocery stores. 2 large lemons ¾ cup granulated sugar 2 large eggs 6 tablespoons (¾ stick) unsalted butter, melted and slightly cooled

1. Scrub the lemons well with soap and water, then dry them. Grate the zest; you should have about 1 tablespoon. Cut the lemons in half and juice them, removing the seeds; you should have about ¼ cup of juice. Place the lemon juice and zest in a medium-size mixing bowl. Whisk in the sugar and eggs and beat until well combined, 2 minutes. Whisk in the melted butter until incorporated.

2. Pour the lemon mixture into a heavy medium-size saucepan set over

medium heat. Whisk constantly until the mixture gradually thickens and comes to a boil, 5 to 7 minutes. Remove the pan from the heat. Continue to whisk the lemon curd off the heat until it cools down, 4 to 5 minutes.

3. Strain the lemon curd through a fine-mesh sieve to remove the zest, if

desired. Pour the lemon curd into a glass bowl or jar, cover it with plastic wrap or a lid, and refrigerate it. Lemon curd will keep in the refrigerator for up to 1 week.

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Standing Tall

I have learned a lot from television. But the most important thing I have learned is that both the cake and I look better if we stand up straight. I’ll work on me. But you can work on your cakes, even if they’re never going to be before a camera. Cakes look best when you raise them up on a cake stand instead of serving them on a plate. They look important up there. They look large. They look ready to eat! The next time you plan on serving a selection of cakes on a buffet table at a picnic or family gathering, take care to arrange those cakes with height in mind. If the cake is brought on a pretty plate, place that plate on top of a small glass bowl to raise it up. Or find a pretty pedestal plant stand and plop that cake plate on top for a decorative look. Have a selection of cake stands available. Layer cakes look best way up in the air, on the highest and widest stands, whereas Bundt cakes look nicer on shorter stands. Bars and brownies are pretty cut and stacked on a small stand that isn’t too wide. Line the cake stands with lace paper doilies, which you can buy at the supermarket or a party store. But take care not to frost the cake right on the doily, as smudges are hard to clean up. Either line the doily with strips of waxed paper before frosting or frost the cake on a cardboard round and then transfer this round to the doily-lined stand. Cakes that need glazing should be placed on wider cake stands, and some stands come with a lip built into the stand to catch any runoff of glaze. But before you dash to the store, look around, not only for the plant stands but for old cake stands that might be hiding at the back of the cupboard. Grandma’s heirloom china stand, even if chipped, will look pretty next to a newer stainless steel stand or wooden stand.

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More Treats from the Cake Mix Doctor Not ready to put down your mixer? Check out the full text of Anne Byrn’s Cake Mix Doctor® cookbooks for fast, foolproof recipes that marry the convenience, ease, and dependability of commercial cake mix with a dash of creativity, a spoonful of richness, and a cup of pure inspiration:

The Cake Mix Doctor Returns! With 160 All-New Recipes Find out how a touch of sweet butter or a dusting of cocoa powder, a dollop of vanilla yogurt or flurry of grated lemon zest can transform the ordinary into the extraordinary. Chocolate from the Cake Mix Doctor The Cake Mix Doctor goes chocolate! Anne brings her proven prescription for doctoring cake mix to an ingredient that inspires love bordering on obsession. The Cake Mix Doctor Bakes Gluten-Free: Classic Cakes, Cookies, Brownies, Bundts, and Bars Saying no to gluten doesn’t have to mean saying no to treats! Anne shows how to transform gluten-free cake mixes into 76 rich, decadent, easy-to-make, impossible-to-resist desserts. ABOUT THE AUTHOR: Anne Byrn is known to millions of cooks through her Cake Mix Doctor® and The Dinner Doctor™ cookbooks, as well as through her hundreds of appearances on Good Morning America, Roker on the Road, All Things Considered, and dozens of other television and radio shows. She lives and bakes in Nashville, Tennessee. To learn more about Anne and her creations, click through to www.cakemixdoctor.com. ABOUT THIS E-BOOK: Workman Shorts is a line of subject-specific e-books curated from a library of trusted books and authors. To learn more about Workman Publishing, please visit our website at www.workman.com.

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