I make a plain ponud cake with this white frosting and the cake is delicious! But when I refrigerate the left-over pieces, the frosting gets a little crunchy or gritty, it's as if the sugar in the frosting rises up. The frosting is made with cooked egg white(double boiler method) so I would think you have to refridgerate what's left over. Should I be refrigerating the cake or storing it in the tupperware cake holder on my countertop?
2007-03-22 07:47:58 · 5 answers · asked by !!! 4 in Food & Drink ➔ Cooking & Recipes
*pound* cake lol sorry
When the cake is left out as long as I'm serving it, the frosting is ok.
Also I am following the recipe correctly
2007-03-22 07:51:17 · update #1
Sugars dry out in the fridge, so the crystals can reform even though it's been mixed thoroughly, giving that gritty texture. A cake saver on the counter should work better.
Cheers!
2007-03-22 07:54:42 · answer #1 · answered by deepseaofblankets 5 · 1⤊ 0⤋
As long as you are using pasteurized eggs, I would think that it would be okay to store it in the Tupperware container and leave it on your countertop. The texture of frosting changes when you refrigerate it, so I would suspect that to be the problem. If you still have the same problem when you leave it on the counter, I would try switching the type of sugar you are using. It is possible that the sugar is not fine enough.
2007-03-22 14:55:27 · answer #2 · answered by sweet_heather83 3 · 0⤊ 0⤋
It's okay to leave the cake at room temperature since the frosting is cooked.
2007-03-22 14:55:41 · answer #3 · answered by celia17 3 · 0⤊ 0⤋
I'm not sure, maybe you should try a different kind of frosting. look on crisco.com. They have good frosting recipes that stay nice and soft in the fridge.
2007-03-22 14:59:17 · answer #4 · answered by nickelback726 4 · 0⤊ 0⤋
I would store it on your countertop in a tightly sealed container. This sometimes happens if you use regular sugar instead of powdered.
2007-03-22 14:55:02 · answer #5 · answered by granola.tree 3 · 0⤊ 0⤋