This frosting recipe is perfect for the Elegant Layer Cake, which was originally published in the Clabber Girl Recipes to Warm the Heart Cookbook from 2000.
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This frosting recipe is perfect for the Elegant Layer Cake, which was originally published in the Clabber Girl Recipes to Warm the Heart Cookbook from 2000.
1 tsp vanilla extract
21 oz lemon cream pie filling
2 cups flaked coconut
*Crystallized Flowers (for decoration only):
1 cup sugar
Roses, Violets, or other fresh flowers
1/3 cup water
1 egg white
1/4 tsp cream of tartar
superfine sugar
2 egg whites
For frosting, combine sugar,water, and cream of tartar in a heavy saucepan. Cook over medium heat without stirring until candy thermometer reaches 232 F or a small amount of the mixture dropped into ice water forms a soft thread, 15 to 20 minutes. In a medium bowl, beat egg whites until soft peaks form. While beating on medium speed, slowly pour a thin stream of hot syrup mixture into egg whites. Add vanilla. Beat on high speed until frosting forms soft peaks and is fluffy.To assemble cake, use 1/2 cup lemon filling between layers, and the other half for the cake top and sides. Spread the filling 1/2-inch from edge of cake layer. Pat coconut on sides. Decorate with Crystalized Flowers* if desired. *Crystalized Flowers Instructions:Place egg white in small bowl. Stir lightly. Brush egg white on flowers with small paint brush to cover all parts of petals. Remove all excess egg white that could cause petals to stick together. Sprinkle superfine sugar over petals to cover petals completely, shaking to avoid clumping.
1 tsp vanilla extract
21 oz lemon cream pie filling
2 cups flaked coconut
*Crystallized Flowers (for decoration only):
1 cup sugar
Roses, Violets, or other fresh flowers
1/3 cup water
1 egg white
1/4 tsp cream of tartar
superfine sugar
2 egg whites
For frosting, combine sugar,water, and cream of tartar in a heavy saucepan. Cook over medium heat without stirring until candy thermometer reaches 232 F or a small amount of the mixture dropped into ice water forms a soft thread, 15 to 20 minutes. In a medium bowl, beat egg whites until soft peaks form. While beating on medium speed, slowly pour a thin stream of hot syrup mixture into egg whites. Add vanilla. Beat on high speed until frosting forms soft peaks and is fluffy.To assemble cake, use 1/2 cup lemon filling between layers, and the other half for the cake top and sides. Spread the filling 1/2-inch from edge of cake layer. Pat coconut on sides. Decorate with Crystalized Flowers* if desired. *Crystalized Flowers Instructions:Place egg white in small bowl. Stir lightly. Brush egg white on flowers with small paint brush to cover all parts of petals. Remove all excess egg white that could cause petals to stick together. Sprinkle superfine sugar over petals to cover petals completely, shaking to avoid clumping.