When making this recipe from page 84, I noticed there is no oil listed; the other cake recipes I glanced through all contain oil. Is the cookbook
I tried the fluffy marshmallow frosting (page 125). It tasted good, but I don't think I got it stiff enough. After 24 hours it is turning slightly darker and going flat.
Help on either or both of these? Thanks!
I've made this cake a few times and it has always come out perfect!
Per the Fluffy Marshmallow Frosting: as the recipe states, the frosting keeps for only 24 hours -- make sure you whip the egg whites to very stiff peaks or you will not have a stiff frosting.
I was going to post the same question about the lack of oil in the cake! Thank you, Jessica, for telling us it was okay.
Regarding the frosting, anytime it's made only with egg whites, I've learned the bowls and beaters must be completely free of even a trace of grease or oil, including egg yolk, or the egg whites won't whip properly and will slowly go flat. I've seen chefs mention that they wipe down everything with lemon juice, or wash everything in hot, soapy water, or use fresh out of the dishwasher, etc.
Hope this helps!
i'm going to be making a chocolate cake and using the marshmallow topping recipe on saturday for a dinner party. does anyone have any success with the frosting lasting a few hours? i'd like to ice the cake a few hours before guests arrive... i don't want to have to fridge the whole cake, chocolate tastes best at room temp. any tips?
It will soak into the cake after a few hours and look like it's not even iced. This happened to me with the carrot cake that I made into cupcakes.
I just tried to make this cake, and 20 minutes in, the cake majorly overflowed and starting burning on the bottom of my oven. I doubled the recipe to make it a double-layer cake, and I live in Boulder at 5500 feet. I wonder if doubling the baking soda was a mistake.
Anyone living at high altitude have problems/ solutions to this?
Thanks for any help!
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