I'm making what I'd like to look kinda like a cake but is really cornbread. My plan is to make two skillet cornbreads and treat them like 8" cake rounds. I want to frost between the lawyers and around the cake. (Maybe I'll skip the candles.)
I've been looking for ways to make a "frosting" that would work for this and couldn't come up with anything that didn't cross over into dessert-land. The best i could think of was to make some ghee and then whip it up with a little honey. Not sure if this would work.
I tried to find an ingredient that would substitute for the powdered sugar in buttercream frosting that would stabilize it at room temperature without the sweetness. I was thinking of xanthan gum but have never worked with that before and couldn't find a butter cream xanthan gum recipe on the web (it sounds so delicious!).
Anyone have any advice?
Sam
I've been looking for ways to make a "frosting" that would work for this and couldn't come up with anything that didn't cross over into dessert-land. The best i could think of was to make some ghee and then whip it up with a little honey. Not sure if this would work.
I tried to find an ingredient that would substitute for the powdered sugar in buttercream frosting that would stabilize it at room temperature without the sweetness. I was thinking of xanthan gum but have never worked with that before and couldn't find a butter cream xanthan gum recipe on the web (it sounds so delicious!).
Anyone have any advice?
Sam