So, I’m gearing up to write this big climactic series of scenes in my novel. They’re set at a country faire, the kind where people enter jams and cakes and flower arrangements and knitted layettes into contests and are judged under tents by ladies in hats and men in clerical frocks.
Apparently I’m a little bit Method in my writing because I’ve been obsessively doing this for the past few days:
After a few false starts, I now honestly think I could give Mrs Pattmore a run for her money….
(as defined by my seven year-old son, so you know it’s good!)
This is a delicious, rich dark chocolate butter-cream frosting recipe, with hints of orange. Perfect for icing an 9×13 cake or 8″ or 9″ round layer cake.
Rich and chocolatey. No eggs in the mixture, but firm enough to spread. Substitute vanilla essence or other fruit flavoring if you don’t want the Cointreau/alcohol.
Julie’s Orange Chocolate Icing
3 1/2 cups powdered sugar
4oz salted butter, softened
1/2 cup Dark Hershey’s cocoa powder
1/4 cup milk
1 tbsp Cointreau
1. Pile all ingredient into a bowl and beat until smooth.
(This much icing will more than ice the middle, top and sides of an 8″ double-layer sponge cake.