Carrot cake with buttermilk glaze

Discussion in 'Pastries & Baking' started by icekitten97, Apr 10, 2017.

  1. icekitten97

    icekitten97

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    Screwed up, help please.


    I baked the southern living carrot cake with buttermilk glaze recipe yesterday. I froze the cakes for next weekend.

    I was suppose to boil the buttermilk glaze for 4 minutes before pouring on top of the cakes.
    I failed to do that on accident and it was still whitish and only boiled for about 1 minute.

    Is this going to affect the cake or flavor all that much?
    I put so much time into this recipe and it and I lost sleep over it last night.
    Call me neurotic... lol

    Thank you
    Rachelle
     
    Last edited: Apr 10, 2017
  2. laurenlulu

    laurenlulu

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    I'm not sure why it would say to boil. Did it call for white sugar or powdered? Making a powdered sugar glaze would be powdered sugar, a little buttermilk, little vanilla. Can also add melted butter and/or sour cream to mimic the buttermilk flavor. Doesn't need to be cooked, just whisked until lump free. If powdered sugar is cooked it gets nasty gloopy from the cornstarch
     
  3. icekitten97

    icekitten97

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    Granulated sugar, buttermilk, tablespoon maple syrup, baking soda and vanilla.

    It said to brown it by boiling for 4 minutes.



    I'm thinking it's not a huge deal. But, I worry about the simple things.
    Lol
     
    Last edited: Apr 11, 2017
  4. laurenlulu

    laurenlulu

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    Oh! It's a cooked glaze! The boiling dissolves the sugar and caramelizes it for a sticky texture. Will be grainy and wet without cooking but I haven't known anyone to turn away cake lol
     
  5. icekitten97

    icekitten97

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    lol Lauren,

    Thank you so much for your help. Seems when I bake something, I put a lot of effort into it and I somehow mess it up.
    I will let you know if it was ok.

    I have made it years ago but I wanted to make it again for Easter.

    Have a wonderful Easter.
     
  6. flipflopgirl

    flipflopgirl

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    I have never personally frozen CC layers but that doesn't mean it cannot be done.

    CC can be pretty moist (and sometimes crumbly/mushy) depending on what add ins are used.

    I have heard horror stories re the layers just falling apart after being frozen and then defrosted.

    Cannot imagine what it may look like if it has been filled and stacked and glazed then frozen.

    Might do yourself a favor and have a backup plan.

    Curious as to what happens so report back as to the results?

    crossing my fingers....

    mimi

    I think I may do a coconut cake for the holiday dessert table.

    White cake, torted, with alternate fillings of lemon curd and blackberry jam iced with a meringue buttercream.

    This too can be overly moist esp if it is humid, which it will be so crossing my fingers for myself as well lol.

    m.