Serge the Concierge

Bake Cherry Slices Recipe from Sugar Sugar to Celebrate National Cherry Month

I was feeling a bit off while pondering if i should share a cherry recipe. 

I tend to associate juicy cherries with warmer months even though today temperature rose above 50.

To fend off my misgivings i did a search for Cherries in February and discovered that February is National Cherry Month thanks to Absolute Michigan. Amongst their list of cherry facts, it is noted that "Michigan is the largest producer of Montmorency tart cherries, growing 70-75% of the crop."

Here's a cherry recipe from Sugar Sugar(Andrews McMeel Publishing, Fall 2011) by the Sugar Mommas for whenever the cheery urge strikes you.

Cherry Slices
Makes about 2 dozen 2-inch square bars

3 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon salt

1 cup (2 sticks) butter, at room temperature

1 3/4 cups granulated sugar

1/2 cup packed light brown sugar

4 large eggs

1 teaspoon vanilla extract

1 (21-ounce) can cherry pie filling

1/4 cup confectioners’ sugar, for dusting

{A treasured heirloom}

Preheat the oven to 350°F. Grease an 11 by 17-inch rimmed baking sheet (or use nonstick cooking spray). Set aside.

In a large bowl, whisk together the flour, baking powder, and salt. Set aside. Place the butter and both sugars in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until creamy. Add the eggs, one at a time, and mix on low speed until well blended. Add the vanilla. Add the flour mixture, a little at a time, and beat until smooth. Reserve 1 cup of the batter.

Spread the remaining batter in the baking sheet. Spoon the cherry filling over the top. Drop the reserved cup of batter by teaspoonfuls over the pie filling. It should look uneven. When baked, the batter on the bottom rises and creates reservoirs of cherry filling.

Bake for 30 to 35 minutes, until the batter begins to turn golden. Remove from the oven and let cool completely. Dust with confectioners’ sugar. Cut into 2-inch squares.

(* From Sugar, Sugar: Every Recipe Has a Story by Kimberly “Momma” Reiner and Jenna Sanz-Agero/Andrews McMeel Publishing)

Shrove or Mardi Gras, Venezuelan Chocolate Maple Pancakes by Paul A. Young

It suddenly dawned on me that I had failed my duty of sharing something-anything in the spirit of Shrove Tuesday or Mardi Gras.

Thankfully, I found just what i needed in Adventures with Chocolate (Kyle Books, 2011) by London chocolatier Paul A. Young .

Venezuelan chocolate pancakes with chocolate maple syrup

This recipe is my homage to Sunday-morning brunch, which is one of those occasions when anything goes; in other words, be as indulgent and naughty as you like because it is certainly not the time to count calories or grams of fat. Feel free to add blueberries, nuts, and sultanas if the fancy takes you. The syrup can be made days or even weeks in advance and stored in the fridge.

FOR THE PANCAKES

1 ounce Venezuelan 100% (unsweetened) dark chocolate, grated

11/3 cups buckwheat or spelt flour

1 large organic egg

1/3 cup plus 1 tablespoon light muscovado or brown sugar

1 cup plus 3 tablespoons milk

2 teaspoons baking soda

1 teaspoon vanilla extract

unsalted butter, melted, as needed

FOR THE SYRUP

Pinch of sea salt

Scant 1 cup pure maple syrup

31/2 ounces 70% dark chocolate, chopped

Place all the pancake ingredients (except the butter) in a blender or food processor and process until a smooth, thick batter is formed. Leave the batter to rest while you make the syrup.

To make the syrup, dissolve the salt in 2 tablespoons water in a saucepan over a gentle heat, then add the maple syrup and bring to a simmer. Pour over the chocolate in a heatproof bowl and whisk well until smooth.

Heat a crêpe pan or nonstick large frying pan until quite hot and grease with butter. Spoon 1/4-cup portions of the batter into the griddle, spacing them well apart. Cook over medium heat until you see bubbles on the surface of the pancake, then carefully turn over and cook for another 1–2 minutes. Place the pancakes on a plate and cover with foil until you have cooked the entire batch.

Serve the pancakes laced with the warm syrup – be generous as the pancakes soak up a lot!

(* Recipe from Adventures with Chocolate by Paul A.Young - published by Kyle Books, 2011- all rights reserved, reproduced by permission of Kyle Books)

Black Bean Chipotle Burger, Meatless Monday Recipe from Candle 69 Cookbook

My interview with the Candle 69 team (Joy Pierson, Angel Ramos, and Jorge Pineda) still has to take place.

I previously shared Saffron Ravioli with Wild Mushrooms, Cashew Cheese dish from their book Candle 79 Cookbook: Modern Vegan Classics from New York’s Premier Sustainable Restaurant (Ten Speed Press, Fall 2011) by Joy Pierson, Angel Ramos, and Jorge Pineda. 

Today, here's another recipe so you can have a Meatless Monday dinner.

Black Bean–Chipotle Burgers 

1¹⁄₂ cups dried black beans, rinsed and picked over

1-inch piece of kombu

2 cups chopped yellow onions

1 teaspoon chipotle chile powder

3 bay leaves

2 teaspoons salt

Pinch of freshly ground pepper

1¹⁄₂ cups brown rice

3 cups water

1 tablespoon extra-virgin olive oil, plus more as needed

1 cup raw pumpkin seeds

1 tablespoon smoked paprika

6 to 8 burger rolls

1 red onion, thinly sliced (optional)

Avocado slices, for serving (optional)

Makes 6 to 8 burgers

Put the beans in a saucepan or bowl and add cold water to cover by about 2 inches. Cover and soak for at least 6 hours or overnight in the refrigerator. Drain and rinse.

Put the beans, kombu, onions, chipotle powder, bay leaves, 1 teaspoon of the salt, and the pepper in a large saucepan. Add water to cover by 3 inches and bring to a boil. Decrease the heat, cover, and simmer until the beans are tender, about 1¹⁄₂ to 2 hours. Most of the liquid should be absorbed by the beans, but add a bit more water if they seem too dry. Drain the beans, reserving the cooking liquid. Discard the kombu and bay leaves.

Meanwhile, put the rice and a pinch of salt in a saucepan and add the water. Bring to a boil, then decrease the heat, stir once, cover, and simmer until all of the water is absorbed and the rice is tender, 35 to 40 minutes. Remove from the heat and let stand, covered, for 10 minutes.

Heat the olive oil in a sauté pan over medium-high 
heat. Add the pumpkin seeds, paprika, and the remaining 
1 teaspoon of salt and season with pepper. Cook the pumpkin seeds, stirring and shaking the pan, until they are lightly toasted, 3 to 5 minutes. Set aside to cool.

Combine the rice, beans, and pumpkin seeds in a large bowl. Transfer half of the mixture to a food processor fitted with the metal blade and process until smooth, adding the reserved cooking liquid from the beans as needed to keep the mixture moist enough to stick together. Return the mixture to the bowl, mix everything together, and form patties about 3¹⁄₂ inches in diameter and 1 inch thick.

To bake the burgers, preheat the oven to 350°F. Brush a baking sheet with olive oil and put the burgers on it. Brush the burgers with oil and bake until browned, 20 to 30 minutes, turning the burgers halfway through cooking. To pan-fry the burgers, coat a sauté pan with olive oil and heat the pan over medium heat. Add the burgers and cook for about 
4 minutes per side.

To grill the onion slices, lightly brush with olive oil and sauté them in a sauté pan over medium-high heat, 2 minutes per side.

Serve the burgers on toasted burger rolls with the onion slices and avocado slices, if desired.

Suggested wine pairing: LaRocca Cabernet Sauvignon, California

Farming organically in Butte and Sutter Counties for twenty-six years, LaRocca makes full-flavored wines with no added sulfites. Their Cabernet Sauvignon, at home on many a backyard picnic table, is dry and rich, with cedar and spices on the finish that pair perfectly with smoky black bean burgers.

(* Reprinted with permission from Candle 79 Cookbook: Modern Vegan Classics from New York’s Premier Sustainable Restaurant. Copyright © 2011 by Joy Pierson, Angel Ramos, and Jorge Pineda. Published by Ten Speed Press, an imprint of the Crown Publishing Group, Berkeley, CA. Photo credit: Rita Maas.)

Cannelloni Del Nonno, Filled with Arugula, Spinach and Ricotta, Recipe from Pasta Italiana

Since i gave you first a taste of the sweet side of Pasta Italiana (Kyle Books USA, January 2012) with Mezzelune Dolci, let's look at savory side this time.

Cannelloni del nonno, Cannelloni filled with arugula, spinach, and ricotta cheese

A great baked pasta dish that has been in my family for over twenty years. If you prefer, you can substitute the Pecorino cheese with Parmesan.

Serves 6 to 8

Scant 3 cups strained tomatoes
15 fresh basil leaves
Salt and pepper to taste
1/3 cup freshly grated Pecorino cheese
14 ounces fresh egg pasta dough, see page 19

For the filling

2 cups ricotta cheese
51/2 ounces frozen spinach, defrosted and squeezed to remove the excess water
51/2 ounces arugula, chopped
1/4 teaspoon freshly grated nutmeg
2/3 cup freshly grated Pecorino cheese

For the béchamel sauce

7 tablespoons salted butter
3/4 cup plus 1 tablespoon all-purpose flour
1 quart cold whole milk
1/4 teaspoon freshly grated nutmeg

 

 

1 Preheat the oven to 350°F.

2 Pour the strained tomatoes into a large bowl with the basil leaves. Season with salt and pepper, mix together, and set aside.

3 To prepare the béchamel sauce, in a large saucepan, melt the butter over medium heat. Stir in the flour and cook until it turns light brown in color, 1 minute. Gradually beat in the cold milk, reduce the heat, and cook for 10 minutes, beating continuously. Once thickened, stir in the nutmeg. Season with salt and pepper and set aside to cool slightly.

4 To prepare the filling, in a large bowl, place all the ingredients, season with salt and pepper, and use a fork to mix everything together. Cover with plastic wrap and let rest in the refrigerator while you prepare the pasta.

5 Flatten the prepared dough with your fingers so that it can fit through the rollers of the pasta machine. Flour the pasta lightly on both sides and start to roll it from the widest setting to the thinnest. Cut it into rectangles measuring 23/4 x 6 inches—you will need 26 sheets.

6 Prepare a large pot with plenty of boiling salted water and start to cook the pasta sheets—work in batches of five. Boil the sheets for 1 minute, then remove and place immediately in a large bowl of cold water to prevent the pasta from going soggy. After 1 minute in the cold water, remove the sheets and place on a clean dish towel.

7 Place 11/2 tablespoons of filling across each pasta sheet and start to roll up the pasta from the narrow side working forward. To seal the cannelloni, overlap the pasta sheet by about 3/4 inch. Repeat until all the pasta sheets are filled.

8 Select a rectangular baking dish measuring 10 x 14 inches and pour in a third of the béchamel sauce. Spread evenly.Place half the cannelloni onto the béchamel layer with the seam facing down. Spoon over half the strained tomatoes and half the remaining béchamel sauce.

9 Build up the second layer of cannelloni and spoon over the remaining strained tomatoes. Spread over the remaining béchamel sauce. Finish by sprinkling over the Pecorino cheese and bake in the center of the oven for 35 minutes or until colored and crispy.

10 Once ready, let rest for 5 minutes out of the oven; it will be easier to cut and serve, as the layers will hold together.

(** Recipe from Pasta Italiana by Gino D'Acampo, published by Kyle Books in January 2012, photography by Kate Whitaker, all rights reserved)

Hot Oysters On The Radio, Musically Yours Recipe from Art of Living According to Joe Beef

Frederic Morin and David McMillan, co-owners and chefs of Joe Beef, a Montreal restaurant with a creative spririt and a sense of fun, could not box themselves into the 'recipes' only convention for their first book, The Art of Living According to Joe Beef (Ten Speed Press, Fall 2011) written in collaboration with Meredith Erickson.

They share their take on catering, square plates, horseradish and fancy knives in A Few Theories.

Number 5 covers Hangovers: "Whenever someone in our business comes to work saying he or she is in "top shape", he or she is extremely hung over..."

On Fancy knives in Number 6 they recommend Dexter-Russell (carbon-steel blades, beech handles) as one of their favorites and describe them as "cheap, dependable and still made in America."

Chapter 7 'A Word on Booze' offers David McMillan completely subjective opinion on wine and cocktails and claims "I love red Burgundy wine so much I want to pour it into my eyes."

The book closes with 'Montreal in two days' followed by the Joe Beef Address Book.

As for the recipes, who but Joe Beef would have thought of serving food on a radio. Their way of poking fun at food fads.

Hot Oysters on the Radio

Serves 4

12 big, meaty oysters
Coarse salt for partially filling pan
4 slices bacon, finely diced
¼ cup (120 g) peeled and finely diced small potatoes
1 clove garlic, finely chopped
2 egg yolks
1⁄3 cup (80 ml) whipping cream (35 percent butterfat)
1 tablespoon chopped fresh chives
¼ cup (30 g) finely grated aged Cheddar cheese
Salt and pepper
¼ cup (30 g) dried bread crumbs
¼ cup (55 g) unsalted butter, cut into 12 equal pieces

 

 

1. Shuck the oysters, pouring the liquor into a cup and keeping the oysters on their bottom shells. Set the oysters and liquor aside. A good trick for cooking the oysters is to fill a big cast-iron frying pan about half full with coarse salt,put it in the oven, and preheat the oven to 450°F (230°C), then heat the pan for an extra 15 minutes. This will help to accelerate the cooking process.

2. Place the potatoes and salted water to cover in a small pot over medium-high heat. Boil for 2 to 3 minutes, or until slightly softened. Drain the potatoes, let cool, and pat dry. Meanwhile, in another frying pan, crisp the bacon over medium-high heat until light brown. Add the potatoes to the pan and cook, stirring occasionally, for about 4 minutes, or until tender. Add the garlic and cook for another minute. Remove from the heat.

3. In a bowl, rapidly whisk together the egg yolks, the cream, and whatever oyster liquor you were able to gather. Add the chives, Cheddar, a pinch each of salt and pepper, and the bacon-potato mixture and whisk to mix. Divide evenly among the oysters, spooning it on top. Dust the tops with the bread crumbs, then finish with a piece of butter.

4. Pull the cast-iron pan out of the oven and carefully nest the oysters in the hot salt. Return the pan to the oven and cook for 4 to 7 minutes, or until the tops start to turn golden. Serve immediately.

(“Reprinted with permission from The Art of Living According to Joe Beef by Fredéric Morin, David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.” Photo credit: Jennifer May © 2011)

Love Her Madly, on Valentine's Day Say it With Iced Cookies

Love her madly, on Valentine's Day, say it with iced cookies like these in recipe from Biscuiteers Book of Iced Cookies (Kyle Books, 2011) by Harriett Hastings and Sarah Moore 

I love you madly

This simple-to-ice collection of cookies has been designed to make messy icing look good. They are perfect to have some fun with and send a romantic message at the same time. Write “I LOVE YOU”—
in a mad fashion... and you don’t have to wait for Valentine’s Day!

the instructions are simple...

Squeeze squiggles of line icing all over the letters and hearts just like wiggly spaghetti. * Vary the order in which you add the colors if you like and add little baubles if you want some sparkle. For a more sophisticated look, ice an outline, flood, and dry before icing madly.

 

cutters

letters (in any size you like)
hearts

recipes

1 quantity lemon flavored Plain Cookie dough (see page 33);
makes approx. 16 cookies

1 quantity Basic Royal Icing see page 21)

line icing

eucalyptus
hydrangea
rose
raspberry
pea green
primrose
Aegean blue

embellishments

colored baubles

(* Image and Excerpt from Biscuiteers Book of Iced Cookies byHarriet Hastings and Sarah Moore-Kyle Books, U.S publication, August 2011- all rights reserved)

Kibo celebrates Food and Spirit of People of Tohoku One Year After the Earthquake

After first shock and aftershocks of the earthquake that hit the Tohoku region in March 2011 subsided, Elizabeth Andoh decided to pay tribute to food, traditions and spirit of the people of Tohoku.

The result of her work is and e-book titled Kibo 'Brimming with Hope' to be published by Ten Speed Press on February 28, 2012.

In an interview on NPR's All Things Considered (February 9, 2012) she also said that she wanted to document recipes of the region as in moments of chaos, some ancient recipes and tradition tend to fall into oblivion.

The Tohoku region is known as an important Sake and Miso producer.

With that in mind, alongside recipes, Elizabeth Andoh included Sake pairing suggestions.

A share of the profits from Kibo will go to a fund helping people from Tohoku recover.

In case you missed it, you may want to read the Kansha Kitchen Conversation i had with Elizabeth Andoh in October 2010.

Food and the human spirit headline Tokyo Thursdays # 222

Previously: Umeshu and Shoshu Liqueur Filled Chocolates for a Japanese Valentine's Day

Egg, Soy, Nut and Sugar Free, Spinach, Pear and Beet Salad with Sherry Dressing

Whether for health reasons or making a choice to eat in a more balanced way, The Dairy Free & Gluten Free Kitchen (Ten Speed Press, Paperback, January 2012) by Denise Jardine offers 150 recipes (from Pancakes to Pizza) for all occasions and seasons.

For lunch or dinner a salad is always welcome. In the winter say it with pears

Spinach, pear, and beet salad with sherry dressing

Free of egg soy nut sugar

serves 4 to 6

Salad
3 medium golden or red beets, trimmed
6 cups stemmed baby spinach leaves, lightly packed (about 1 bunch)
3 ripe Bartlett or Bosc pears, peeled, cored, and cut into 1/4-inch-thick slices
1/3 cup dried cranberries
 

Dressing
1 cup peeled, cored, and diced ripe Bartlett or Bosc pear (1 or 2 pears)
1/3 cup dry sherry
1/4 cup olive oil
2 tablespoons freshly squeezed lemon juice
1 small shallot, chopped
1 teaspoon gluten-free Dijon mustard
1 teaspoon Date Syrup (page 189) or honey
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

 

 

To prepare the beets: Preheat the oven to 425°F. Wrap the beets individually in aluminum foil, enclosing them completely. Roast the beets in the oven for about 1 hour and 15 minutes, or until tender when pierced with a fork. Allow the beets to cool completely, about 2 hours or overnight. Using a sharp paring knife, peel the beets and slice them 1/2 inch thick.

Meanwhile, prepare the dressing.

To prepare the dressing: Combine the diced pear, sherry, olive oil, lemon juice, shallot, mustard, date syrup, salt, and pepper in a blender and puree until smooth. Taste and correct the seasonings.

To assemble the salad: Place the spinach in a large bowl. Pour the dressing over the greens and toss to coat. Divide the greens equally among 4 to 6 plates. Arrange the pear slices and beets atop the greens, and scatter the cranberries over them.

Serve immediately.

(* "Spinach, Pear, and Beet Salad with Sherry Dressing” recipe from THE DAIRY-FREE & GLUTEN-FREE KITCHEN by Denise Jardine, Paperback published by Ten Speed Press, January 2012, all rights reserved

Brunello, Chianti Classico, Nobile and Prosecco Superiore 2012 U.S Tour Opens February 7 in NY

I will not be in Italy for Preview of Vino Nobile beginning on February, 18 at the Fortress of Montepulciano. 

I will make up for it in a small way by attending the Italian Wine Masters tasting in New York on February 7 which opens their 2012 U.S Tour.

20 wineries who belong to Consorzio del Vino Nobile di Montepulciano will be amongst the 100 or so producers at the event.

The other 3 members of this quartet of top Italian wine producing regions present are Brunello, Chianti Classico and Prosecco Superiore (for the bubbly).

One of the producers I will meet is Terre di Melazzano which besides making Chianti Classico wines invites visitors to stay for Farmhouse Vacation.

If you are interested in wine technical poetry check Winemaking Glossary shared by Consorzio.

The music of words like 'Acescenza' which stands for Volatility (When a wine assumes an altered, vinegary, acidic odour and flavour to excessive acetic acid) don't make you think of anything offensive.

(* Photo above from Terre di Melazzano website)

Glam for Your Valentine, Scrumdilliumptious White Chocolate Cake from Sugar Sugar

In our internet age, recipes on index cards are replaced by their online, virtual version.

It does not mean we want to turn the computer on while cooking and this led the Sugar Mommas to select a number of baking recipes to be couched on paper for their book Sugar Sugar (Andrews McMeel Publishing, Fall 2011)

The Sugar Mommas duo consists of Kimberly "Momma" Reiner (a lawyer turned fudge queen) and Jenna Sanz-Agero (a lawyer turned big hair glam rock band singer with Vixen) which goes to show that all roads lead to cookbook writing.

Scrumdilliumptious White Chocolate Cake
Submitted by Shawn Jones
From Ruth Hutchison’s recipe, Obion, Tennessee, or Bunny Hampton’s recipe, Sweetwater, Texas

Like many family treasures, this heirloom recipe comes with a dispute over origin and ownership. It’s not clear whether it belonged to Shawn’s aunt Bunny or her great-grandmother Ruth “Mom” Hutchison. Everyone in the family has a different recollection. In this case, you just throw up your hands and say, “Unsolved mystery, but it tastes darn good!”
Shawn has fond memories of visiting Aunt Bunny in Sweetwater, Texas. “No one could tell a story better than Bunny.” This recipe always reminds Shawn of Aunt Bunny’s hilarious tales of her twin brothers (one of which is Shawn’s dad) playing cowboys and Indians, and mistaking her closet for the bathroom in the middle of the night, or of how her rescue dog got the fancy name of guru Bhagwan Shree Rajneesh. The controversial New Age mystic and spiritual leader was known for a large collection of vehicles and other worldly possessions. Nicknames were not tolerated, as Bunny believed abbreviating her dog’s name was sacrilegious. Bunny said she loved her dog, Bhagwan Shree Rajneesh, so much that when she passed away she was leaving everything she owned to the dog. No matter where the cake derived from, it is chic, beautiful, and tasty, and would be lovely for any occasion, from a hillside picnic in Napa Valley to a wedding at the Plaza Hotel in New York City.

Scrumdilliumptious White Chocolate Cake
Makes 1 (9-inch) round layer cake

½ cup water
1¹⁄³ cups white chocolate chips
½ cup water
4 large eggs, separated
2½ cups cake flour (see Sugar Mommas Note)
1 teaspoon baking powder
1 cup (2 sticks) butter, at room temperature
2 cups granulated sugar
1 cup buttermilk
1 teaspoon vanilla extract
1 cup unsweetened flaked coconut (optional)
1 cup chopped pecans or almonds (optional)
1 batch of Scrumdilliumptious White Fudge Glaze (recipe follows)
Diamond-studded dog collar

Preheat the oven to 350°F. Butter and flour three 9-inch round cake pans (or use nonstick baking spray with flour) and set aside.

In a saucepan over medium heat, bring the water to a boil. Decrease the heat to low, add the white chocolate chips, and stir constantly until completely melted. Remove the pan from the heat and set aside to cool.

Place the egg whites in a medium bowl. Using a handheld electric mixer, beat the egg whites on high speed until stiff peaks form, about 4 minutes. Set aside. In a separate medium bowl, whisk together the flour and baking powder and set aside.

Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until light and fluffy. Add the eggs yolks, one at a time, mixing until each is incorporated. Add the melted chocolate and mix on low speed until blended. Add half of the flour mixture and mix on low speed until the dry ingredients are moistened. Add the buttermilk. Add the remaining flour mixture and blend until just combined. Add the vanilla. Use a spatula to gently fold in the stiff egg whites. Stir in the coconut and/or chopped nuts, if desired.

Pour the batter evenly into the prepared pans. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and cool the cakes in the pans on top of wire racks for 10 minutes, then carefully turn the cakes
out onto the wire racks and let cool completely.

Place one cooled cake layer upside down on a serving platter and pour about one-quarter of the glaze over the top, spreading evenly with a knife or an angled spatula. Place the middle layer upside down on top of the bottom layer and spread another one-quarter of the glaze over it. Place the third cake layer right side up on top of the second layer and complete the glazing of the top and sides.

Scrumdilliumptious White Fudge Glaze

¾ cup (1½ sticks) butter, at room temperature
3 cups granulated sugar
¾ cup whole milk
¼ teaspoon salt
2 teaspoons vanilla extract

Place the butter, sugar, milk, and salt in a saucepan over medium heat and bring to a rolling boil. Boil for 4 minutes, stirring constantly. Remove the pan from the heat and stir in the vanilla. Let cool without stirring. When the mixture is cool, beat until it is thick enough to spread (a handheld electric mixer on medium speed works well for this purpose).

Sugar Mommas Tips
sugar mommas note: You may use all-purpose flour, but we recommend Swans Down cake flour.

sass it up: We like to fancy up our cakes and make them look extravagant. Leave the sides bare and insert big, plump fresh raspberries or halved strawberries in between the layers on top of the frosting. Then add a ring of berries on the top edge of the frosted cake. This makes for a very impressive presentation.

(*From Sugar, Sugar: Every Recipe Has a Story by Kimberly “Momma” Reiner and Jenna Sanz-Agero/Andrews McMeel Publishing, Fall 2011, All Rights Reserved)