salubriousbunny
Cook
Hello all,
I'm a bit exhausted, as it's the day before my son's 5th and my double birthday party. I was going a bit nuts with the desserts, but I'm sad to say they both are moderate at best compared to my past cakes.
Part of my problem stems from converting a recipe from chocolate cake to cupcakes, and vanilla cupcakes to cake. (Btw, everything is gluten-free.) The chocolate cupcakes ended up burning on the bottom, but fine on top during five minutes of pure exhaustion last night. And now my Rainbow Spiderman vanilla cake that comes from a great source and has rave reviews is very dense, albeit fluffy, and very rainbow inside.
So... now, the frosting has to be AMAZING to compensate! I've found this recipe for buttercream frosting, but I forgot about the milk, and I don't normally keep cow's milk on hand. Can I substitute rice milk for cow's milk, or coconut milk perhaps? Or should I run to the store for heavy cream/cow's milk to make this taste great?
I need six cups of frosting, and since this makes 2.5 cups, I'm tripling it for 7.5 cups. (Unless someone wants to calculate the ingredients for 6 cups for me. =)) I'm dividing these up into six colors to dye them for the rainbow frosting.
I'd love your opinions and experience please. I have a long night of frosting (Spiderman-shape cake - in a rainbow of colors!) ahead of me. Thank you very much for your help!!!
I'm a bit exhausted, as it's the day before my son's 5th and my double birthday party. I was going a bit nuts with the desserts, but I'm sad to say they both are moderate at best compared to my past cakes.
Part of my problem stems from converting a recipe from chocolate cake to cupcakes, and vanilla cupcakes to cake. (Btw, everything is gluten-free.) The chocolate cupcakes ended up burning on the bottom, but fine on top during five minutes of pure exhaustion last night. And now my Rainbow Spiderman vanilla cake that comes from a great source and has rave reviews is very dense, albeit fluffy, and very rainbow inside.
So... now, the frosting has to be AMAZING to compensate! I've found this recipe for buttercream frosting, but I forgot about the milk, and I don't normally keep cow's milk on hand. Can I substitute rice milk for cow's milk, or coconut milk perhaps? Or should I run to the store for heavy cream/cow's milk to make this taste great?
I need six cups of frosting, and since this makes 2.5 cups, I'm tripling it for 7.5 cups. (Unless someone wants to calculate the ingredients for 6 cups for me. =)) I'm dividing these up into six colors to dye them for the rainbow frosting.
I'd love your opinions and experience please. I have a long night of frosting (Spiderman-shape cake - in a rainbow of colors!) ahead of me. Thank you very much for your help!!!