navywife
Cook
I made a lovely three layer chocolate cake, and the frosting recipe I used is called "Mrs. Millman's Chocolate Frosting" From the MSL website. It's basically semi-sweet morsels, cream, and a bit of Karo. You're supposed to refrigerate it and stir every 15 minutes for two hours till it's ready to apply.
Here's the rub: I might not have been religious about stirring every 15 minutes, but I have been stirring. It's been four hours, and it really looks way too soft to hold its shape on a cake. I'm not sure what to do next. Freeze? beat a bit and see if it stiffens? Add some magic ingredient to make it solidify? I need to have this cake done before I leave for church tomorrow morning.
Thanks!
nw
Here's the rub: I might not have been religious about stirring every 15 minutes, but I have been stirring. It's been four hours, and it really looks way too soft to hold its shape on a cake. I'm not sure what to do next. Freeze? beat a bit and see if it stiffens? Add some magic ingredient to make it solidify? I need to have this cake done before I leave for church tomorrow morning.
Thanks!
nw