I’d like to acknowledge my mum on this mother’s day and mums everywhere for that matter, since none of us would be here if it weren’t for them. If you are missing your mother today, I hope that you are able to celebrate with fond memories of the past.
My mom deserves a special mention here on this website because she was the lady who first taught me about cake. Note the evidence below.
My mother likes to use this simple and light meringue frosting, which sets up shiny and crunchy on the outside but stays soft and marshmallowy on the inside. It’s easy to make and is fun to lick off beaters. Because there’s no butter, it’s stickier than most frostings so my mom smooshes it all over the cake then taps the surface with a spatula to form peaks like a giant baked Alaska. This is always how I remember her doing birthday cakes. Here is a copy of the recipe that was passed down to me:
►7/8th cup of sugar = 1 cup minus 2 Tablespoons
►All the ingredients can go into one bowl within a double boiler and should be whisked (my mom prefers to use electric beaters for this) until the frosting is at stiff peak.
►She recommends beating for more like 5 minutes instead of 7 as over-whipping can cause the frosting to become dry and clumpy.
►It’s important not to let the frosting sit unattended over the heat or it will begin to cook onto the bowl.
►This recipe can be used interchangeably as frosting and/or filling.
►Be sure to frost the cake immediately after making this frosting as it will crust up on the surface when dry.
Happy Mother’s Day!
Happy Spring, Boston!
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