Why not pound cake with icing?

Jun 24, 2004 14 Replies

I love pound cake. I love cake icing. I hate the cake part of normal decorated cakes. Is there any reason why pound cake cannot be the cake part of a decorated cake? If none, I'd appreciate some good recipes for how to bring out the best traits of both? Thanks!



Scott Jensen


I want to join your team.

Angel food cake is something I can live without for a long long time.

Entenmann's Butter Pound Cake knocks my socks off.

Topped with home-made icing is the cat's meow.

Dave

While a pound cake can truly be the "cake" portion of the cake, consider one fact. In most iced cakes, the icing is the truly "sinful" and fat part of the cake. Now, go and add a pound cake, that is full of butter, and you have created a true arterial bomb. Go ahead and do it, but once should be enough (if you want to live another day. :) )

Puester wrote in news:40DB58ED.C1B337D3 @worldnet.att.net:

I know of no sinful dessert that isn't excessive. :-) After all, I don't think dessert was intended to be a staple part of a meal. At least that's the way I grew up. We didn't have a rich dessert with every dinner, but when we did there was no limit!

I no longer bake as frequently as I used to, but I not skimp on richness or excess when I do. Homemade pies are my weakness and any cream pie I make is made with half-and-half in the cream filling, topped with a layer of whipped heavy cream. They are, admittedly, suicide pies but they are enjoyed on rare occasions.

Taking half-measures is totally unsatisfying to me.

I say if you like it, do it. I would rather die eating frosted pound cake than rolled oats.

(Please NOTE: My correct e-mail address is in my Signature) On Thu, 24 Jun 2004 14:08:09 -0500, during the rec.food.baking Community News Flash "Scott T. Jensen" reported:

Go for it!

(Eat, drink and be merry, for tomorrow you may die!)

Isn't that the whole point? Pick your poison.

You say that like it was a bad thing...

My wedding cakes are a cream cheese pound cake, of course, topped with icing (usually started with meringue powder and go from there. Normally wedding cakes are dry and nasty - but this recipe stays as moist on Saturday (wedding day) as it does on Wednesday (baking day), actually even better, and the icing isn't as loaded with shortening as most.

This thread had dies out for a while, and my brain must be in a weird place this morning. When I saw the Subject line, I srtaed to read "ound" as a verb...

Dave

When the original message appeared here I read the Subject line thinking that the word "pound" was used as a verb! Why not POUND cake with icing? Beats me!

(And I see I couldn't type, either!!)

Dave

It would certainly hurt less than sand!

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