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Volume II
July 31, 2006

Covering, Filling, and
Accompanying Your Cake


There are a countless number of possibilities to cover, fill, and accompany your cake. From tasty treats to beautification, an average cake can become a show stopper. As a general rule, a good cake needs very little added to it, and too often additions are laden with unnecessary calories-so don't get carried away. Use fresh fruit whenever possible. There is nothing like freshly squeezed lemon juice and freshly grated lemon rind.

Frosting a cake is not only fun but it adds interest and provides a smooth surface for decorating. It will also improve the quality of the cake by forming a protective layer to seal in moisture and flavor allowing it to be eaten over a couple of days (it never lasts that long in my house so I wouldn't know!).

So what is it, icing or frosting? It is both because they mean the same thing and you can use the word interchangeably. By some, icing is considered to be a more professional term used when talking about frosting that is stiffer and pipes well. Frosting is considered homespun or creamier and softer. But, viewpoints can vary. So call it what you want.

Layered cakes can get messy! The filling in between the layers tends to squish out and mix into the frosting on the outside. Although tasty, this is not good for presentation. To avoid this place one layer of the cake on a serving plat. Put designated amount of filling in the middle of the cake layer and spread towards the outside edges evenly. The trick is to leave a 1/2 inch border around the cake with no filling. Once all layers are assembled gently push down on the cake to set the layers.


* DVO welcomes your kitchen hints and cooking or nutrition questions! Email us and we'll post your hints and Q/A's in upcoming newsletters! *

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