Vegan Cake - Attempt #1

So I've been making a lot of cakes recently.

And it's been a lot of fun.

But there has been one minor glitch. My son hasn't been able to eat any of the cakes I've been making.  You see, he has food allergies. Dairy and eggs are included in those allergies. Which completely rules out most traditional cakes and all of the meringue buttercreams I have been making.

I make plenty of things that he can eat, but I have been promising him that I will try to make him a fancy cake, like those he's been watching me make, that is completely safe for him.

Today was the day I decided to go for it.

But apparently the vegan-baking-deities were not on my side.

I started by making my cake layers. I prepared my pans as usual, except that I was trying to save a few minutes, so I skipped using parchment rounds in the bottom of my pans. I sprayed them well and figured I'd be okay.

Mistake #1.

Umm... yeah, the entire bottom of the cakes stuck to the pans.

No problem... I'll try to piece it back together.

Umm... nope. Never mind. Didn't even try that with the second layer. Hmm...

The next step was the vegan meringue buttercream.

Now, meringue buttercream has two main ingredients. Egg whites and butter. Both out when going vegan.  Instead of egg whites, vegan meringue uses aquafaba - the liquid most people dump out from cans of beans (garbanzo, in my case). It takes some time, but it whips up to a light and airy meringue and can be used as an egg replacement in many recipes.  As for the butter, there are plenty of non-dairy butter alternatives. All of the recipes for vegan buttercream that I read recommended either 100% palm-oil shortening or Earth Balance sticks (rather than spread). I couldn't find the shortening in my grocery store, but did find the Earth Balance, so that was what I went with.

To make Italian meringue buttercream, the egg whites (or aquafaba) is whipped to stiff peaks while a sugar and water syrup is cooked to a specific temperature in a pot.

Here is where fail #2 came into play.

Apparently my candy thermometer is broken. And I didn't know it. So while I was waiting for the thermometer to let me know that my sugar syrup had reached 240 degrees, turns out my sugar had way surpassed the soft ball stage that that temperature indicates and... well... yeah. I didn't take pictures of that part. But I had to scrap that sugar, scrub my pot and try again, this time making an educated guess as to the temperature of my syrup, knowing that my thermometer would not be a help.

The second attempt at the meringue seemed to work, so I whipped it all up, added in my "butter" and... had frosting!

Now white-on-white cakes don't necessarily look all that dynamic in photos...

But it came together alright, despite the issues I'd been having...

I mean... it looks like a cake, right?

All unassuming and cake-y?

You can kind of see the uneven layers and what not, but... it's a cake!

And then it was time for dessert.

Both kids started off excited. Both said it was pretty good.

Then, after a few more bites... they both opted to skip dessert.

That's right, my children chose no dessert over this cake.

That is not exactly a promising sign.

I finished both of their pieces. Because... it's still cake. The cake itself was okay - plain, not a lot of flavor, uneven texture... and the buttercream, while smooth and silky like "regular" Italian meringue buttercream, tasted a bit salty and a bit... well, like the Earth Balance spread. The cake and the frosting together taste better than either one component on its own, but even still, it wasn't a hit here.

So today's adventure didn't work out like I'd hoped.

I'll keep trying.

And for my vegan baking needs, I'll stick to this chocolate cake that my family loves. At least until I can find a better layering-cake recipe. I'll also have to play with alternative butter substitutes if I want to try the vegan meringue buttercream again...

Live and learn.

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Banana Cake and New Beginnings

So... I used to have this blog...

I cooked and baked and took lots and lots of pictures, and I shared stories of the process with a few people who were kind enough to stop by.

And then I stopped.

It started feeling more like work and less like fun, and that told me that it was time to take a break.

That break wound up being a long one.

But... I'm thinking about dipping my toe back in the blog-water. Because, while I may have stopped writing about it, I never stopped cooking and baking.

My recent baking addiction is cake. I've seen amazing posts on amazing blogs featuring amazing recipes, and it reinspired me for this. So here I go, hoping to share some of that inspiration with anyone who dares venture over here after so long.

My cake addiction started innocently enough.  Whenever I run on the treadmill, I distract myself by watching random television shows. Okay, not so random. I watch baking shows. Usually either Cake Wars or Cupcake Wars. After who-knows-how-many episodes (and many, many miles), I decided that I wanted to actually learn more about the different kinds of frostings I see commonly on these shows. Most specifically, I wanted to learn how to make Italian meringue buttercream and Swiss meringue buttercream, the two I heard about most frequently on the show.

So a few weeks ago, I set out to learn how to make each of those frostings.

And from those few attempts, an addiction was born.

I am constantly on the lookout for new recipes to try, new cakes, new frostings, new methods, new techniques, new combinations...

I've had my eye on this Fluffy Brown Sugar Icing for a while, but couldn't quite decide what cake to pair it with.

So when I saw that my bananas were starting to go over-ripe, I knew I had my excuse.

This frosting is not a buttercream - it is a meringue. A brown sugar syrup is boiled, and then whipped into whipped egg whites. The heat from the syrup cooks the egg whites, don't worry, and the result, according to the recipe, is supposed to be fluffy and soft and amazing.

Unassuming little pile of white on the outside...

The interesting thing about meringues like this is that they can be very finicky. The sugar has to be heated to just the right stage or else things don't come together as expected. This recipe did not give an actual temperature for the syrup. I assumed that it would be similar to the other meringues I have made, and decided to heat it to 240 degrees, to the soft-ball stage of candy making.

My candy thermometer, on the other hand, had other plans. It stopped working somewhere around 200 degrees, somehow got liquid in it, and decided it was done for the day.

So I tried to emulate in my kitchen the way the recipe was writting - to heat the syrup until it "drops like hair from a spoon." Lovely imagery!

I thought I had it there, beautiful and strand-y... so I whipped the hot syrup carefully into my egg whites.

The results... were not the kind of fluffy I was expecting. I was expecting light and airy. What I got was more like marshmallow fluff - thick and sticky.

But don't at all let me fool you into thinking that's a bad thing. It might not have  been as easy to work with as a light, airy frosting, but holy smokes was it delicious.

I added a hint of cinnamon to my frosting, not called for in the original recipe, to pair it a little better with the banana cake I'd made and it was addictively delicious.

I need to look into the science side of what happened... Did I overcook the syrup or undercook it? I'll look into it and certainly try it again.

But it was an absolutely delicious mistake.

So to anyone actually reading this, anyone who wandered over here after my long hiatus, thanks for reading and I look forward to sharing more cake (and non-cake) adventures with you!


Banana Cake
(from Cookies & Cups)

1 1/2 cups milk
2 tablespoons lemon juice
3/4 cup butter, room temp
1 cup light brown sugar
1 cup granulated sugar
3 eggs
1 tablespoon vanilla extract
1 teaspoon kosher salt
1 1/2 teaspoons baking soda
3 cups flour
3 ripe medium bananas mashed, approximately 1½ cups

Preheat oven to 325 degrees F
Coat round cake pans (3 8-inch or 2 9-inch) with nonstick spray. Cut parchment paper into rounds to fit into the bottoms of the pans. Place the parchment into each pan and coat again with nonstick spray. Set aside.
In a medium bowl combine the milk and lemon juice. Stir and set aside.
In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed for 2 minutes.
Add in the eggs, vanilla, salt and baking soda and mix until smooth, scraping the sides of the bowl occasionally.
Turn the mixer to low and alternate adding the flour and milk, beginning and ending with flour, scraping the sides of the bowl between additions.
With the mixer still on low speed, add in the bananas, mixing until just incorporated.
Divide the batter evenly among the pans and bake for 35 minutes or until a toothpick inserted in the center comes out clean, rotating the pans in the oven half-way through baking.
Allow the cakes to cool in the pans for 15-20 minutes and then turn the cakes out onto a wire rack to cool completely.


Brown Sugar Icing
(from I Wash You Dry)

1 cup packed brown sugar (I used light brown sugar)
1/4 cup water
1/2 cup corn syrup
4 egg whites
2 teasoons vanilla extract

In a medium saucepan over medium heat, combine the brown sugar, water and corn syrup. Bring to a full rolling boil. (Be careful, as it will rise, so make sure the sides of your pan are taller). Let it boil at medium to medium high until the syrup drops like a hair from spoon (approximately 10 minutes). Remove from burner and set aside.
Meanwhile, beat egg whites until stiff. I used my KitchenAid mixer - beats them up in no time!
Slowly pour the hot syrup in a very thin stream into egg whites, beating constantly. Again, I used the KitchenAid mixer, with the whisk attatchment, at full speed. Beat until icing holds peaks, then blend in vanilla.
Let cool to room temp, then store covered in the fridge until ready to use.

I added a few generoud sprinkles of cinnamon after adding the vanilla extract and it was delicious!

Layer your cake and frosting as you like and enjoy the deliciousness!

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S'mores Cupcakes (with egg-free marshmallow frosting)

Happy New Year!

So sorry for the slow start to the year. I'm hopeful that that's not an indication of how my blogging-year will be...

But if the start of 2014 is any indication as to how our family will be eating this year, then I suppose we're in pretty good shape.

To start off the year, I want to share with you the way we ended our year - little man celebrated his third birthday. Three years?? How in the world did that happen??

To celebrate our little guy, we wanted a special treat. He wanted cupcakes. And he wanted chocolate. And then his sister recommended s'mores. Oh yes, these are definitely my kids.

The biggest issue with s'mores cupcakes is the marshmallow frosting. Most marshmallow frosting is meringue frosting - with egg whites as a base. While he can eat eggs in small doses baked into things (like, one baked into a dozen cupcakes), I don't feel comfortable using an egg-white frosting.  And I've had trouble finding an egg-free version.  But since this was a special birthday, I did more searching.

And soon found several recipes worth trying.

I didn't start the cupcakes intending to blog them, so I apologize for the lack of photos. But as we went on, we could tell that these were working out really well.

To set the foundation for our "s'more," I made a quick, small graham cracker crust. I used coconut oil instead of butter to keep these as allergen-free as possible.

I baked the cupcakes right into the par-baked cookie crusts - no cupcake liners.

Once the cupcakes cooled, it was time to make things fun.  I started by making a dairy-free ganache, and drizzled that on top of the chocolate cupcakes.  I happened to have a few tablespoons of extra graham cracker crumbs after making the crust mixture, so I then sprinkled those on top of the ganache.

Because... why not?

And then it was time to add the frosting!  I generally don't mind not having a real piping set, but I do admit that, in this case, it would have been a big help.

But my plastic bag worked out okay, and the cupcakes looked like a lot of fun.

Now, I wish I had a better "finished product" photo to share with you. But it's winter, and we made these for an afternoon celebration, so the light was not cooperating. And then... well... we were too busy eating them to remember to take pretty pictures.

But let me tell you - these were outstanding. Everyone loved them. Little man thought they were awesome, little miss went for second (and tried to go for thirds...), and all of our family who came to celebrate with us left with big smiles, not to mention extra cupcakes to enjoy later.

So here's to a delicious 2014! I can't wait to share it with you!


S'mores Cupcakes
(from a variety of sources!)

For the graham cracker cupcake bottoms:
Approximately 10 squares of graham crackers, crushed to crumbs (to make about 1/2 to 3/4 cup of crumbs)
4 tablespoons coconut oil, melted

Preheat oven to 350 degrees.
Combine graham cracker crumbs and coconut oil until well incorporated. Divide mixture between the twelve wells of a muffin tin and press in to form to the shape of the muffin tin.
Bake for about 5-7 minutes to set the cookie base.
Remove from oven and set aside to cool as you prepare the cupcakes.


For the cupcakes:
(from marthastewart.com)
(makes 12 cupcakes)

4 tablespoons (1/2 stick) unsalted butter, melted and cooled
6 tablespoons cocoa powder
1 cup sugar
3/4 cup plus 2 tablespoons all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk, room temperature (I used coconut milk)
1 large egg, lightly beaten, room temperature
1 teaspoon pure vanilla extract
1/2 cup boiling water

Place rack in center of oven and heat to 350 degrees. Line cupcake tins with 12 paper liners (unless using graham cracker crumb bottoms!) and set aside.
In a large bowl (or in the bowl of your stand mixer), combine cocoa, sugar, flour, baking powder, baking soda, and salt. Add butter, milk, egg, and vanilla. Using a hand-held electric mixer on medium speed, or your stand mixer on medium speed, beat for two minutes. Add boiling water and beat to combine (batter will be thin). Divide batter evenly between cupcake wells/liners.
Bake until a cake tester inserted into the center comes out clean, about 25 minutes. Cool in pans for 10 minutes. Transfer to a wire rack to cool completely.


For the ganache:
(from dairyfreecooking.about.com)
(makes a lot more than you'll need, but put the extra in the fridge and enjoy it over the next few days!)

1 cup unsweetened plain soymilk (I used coconut milk)
2 ½ cups dark dairy-free chocolate chips

In a small saucepan over low heat, combine the soymilk (coconut milk) and chocolate chips. Stirring frequently, cook until the mixture is well combined and the chocolate has a glossy finish. Remove the ganache from the heat. Use while warm or slightly cooled.


For the marshmallow frosting:
(from The Urban Poser)
(makes about twice as much as you need, but, if stored in an airtight container, holds as marshmallow cream very well)

1 cup water (split in half)
1 cup mild honey, (I like a mild honey, you can even get away with less honey if desired) (I actually used sugar this time, to stick to the true marshmallow flavor for the s'mores inspiration)
1 tablespoon gelatin
1 tsp vanilla extract
pinch of salt

In a the bowl of your stand mixer, sprinkle the gelatin over 1/2 cup of water.
While the gelatin is softening, pour the other 1/2 cup of water in a saucepan along with the honey (sugar), vanilla and the salt. Turn the burner to a medium heat and bring the mixture to a boil.
Place a candy thermometer in the saucepan and continue to gently boil the mixture until it reaches 240 degrees (the soft ball stage). This will take approx. 7-8 min. Immediately remove from the sauce pan from the heat.
Turn the stand mixer to low/med. Slowly pour the sugar mixture into the bowl combining it with the softened gelatin. Turn the mixer to high and continue beating the mixtures until it becomes thick like marshmallow creme (about 10 min).


To assemble the final cupcakes:
Once the cupcakes have cooled, drizzle about a tablespoon of ganache over the top of each. I had a few extra graham cracker crumbs, so I sprinkled them over the warm ganache. Set the cupcakes aside to let the ganache set.
Once the ganache has set, pipe the marshmallow frosting over the top.

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Sourdough Carrot Cake with Coconut Glaze

Holy moly, it's June already? Time is flying. So I apologize for being a little absent this past week - we've been busy! Tomorrow is little miss's last day of kindergarten (how in the world did that happen?!) and we've had lots going on around here. 

But no matter how busy we get, we still have to eat.

And we still have to have dessert, right??

I had stumbled across this sourdough carrot cake recipe a while ago, but had not had a chance (or sufficient carrots) to try it yet. 

While the recipe pairs the cake with cream cheese frosting (which is an awesome, classic combination, by the way!!), I wanted to try something new. Which is when I saw this vegan coconut frosting recipe. Most of the vegan frosting recipes I have seen call for a long list of ingredients, including things that I don't have in my kitchen, like agar agar or arrowroot powder. Nothing against those ingredients, I just don't have them. But this recipe had only three ingredients. One of which was triple sec. How bad could it be?

So we started with the cake.

The batter comes together super easily. In my stand mixer, I combined all of the wet ingredients.

And in a separate mixing bowl, I whisked together the dry ingredients.

Then, like with muffins or other quickbreads, I carefully folded the dry ingredients into the wet, until they were just combined.

Okay, a little more than that picture.

Then the batter went into the pans and the pans went into the oven.

Leaving me with quite a mess to clean up.

Holy moly.

But I got that cleaned up, and soon the cakes were ready to cool.

Once the cakes were cool, I could concentrate on the frosting.  Preparing ahead of time, I'd put a can of coconut milk into the refrigerator the night before.  I was amazed by how much of the coconut milk turned solid in the cold. It was tough not to dig right in with a spoon, actually...

The solid part of the coconut milk was put into the mixer with a cup of confectioners' sugar and some vanilla (yeah, substituted that for the triple sec...). Then I mixed. And mixed. And mixed some more. Hmm... not really frosting-y. So I added more confectioners' sugar. And mixed some more. I am not fully sure how much more sugar I added, but my frosting stayed pretty thin.

So I decided to call it a glaze instead, and didn't get upset about it.

So rather than spread the frosting, I poured the glaze.

Then I topped the whole thing with a sprinkle of toasted coconut.

The result was a very moist, very delicious cake.

Both little miss and little man loved it, little miss telling me that it is "SSSOOOOO delicious!" and little man... well... he said "mmmMMMM!" which is good by me.

Not a bad way to get your vegetable serving, huh?



Sourdough Carrot Cake
(slightly adapted from King Arthur Flour)

1 1/2 cups vegetable oil
1 cup white sugar
1 cup light brown sugar
1 cup 100% hydration sourdough starter, unfed, right from fridge
3 eggs
1 cup applesauce
2 cups grated carrots
1/2 cup shredded coconut
2 teaspoons vanilla
2 1/2 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon salt
1 teaspoon baking soda


Preheat oven to 350 degrees and grease and flour your cake pan. The original recipe calls for a 9" x 13" pan, but I used two 8" round pans.
Combine oil and sugar, then stir in the sourdough starter. Mix in eggs, one at a time, beating well after each. Fold in the applesauce, carrots, coconut and vanilla.
In a separate bowl, combine the flour, cinnamon, salt and baking soda.
Add the dry ingredients to the wet, stirring just to combine.
Carefully scoop or pour the batter into your prepared pan(s).
Bake until the cake(s) test done - about 45 minutes for 9" x 13", and my rounds were done after about 40-42 minutes. (It is thick batter - it needs its time!)
Remove the cake(s) from the oven and allow them to cool completely on a wire rack before frosting.


Coconut Glaze
(from gooseberry mooseberry)

1 15-ounce can of coconut milk (not light)
1 cup confectioners' sugar
1/2 teaspoon vanilla extract

Before beginning, refrigerate your can of coconut milk for several hours (or overnight). This will help separate the solids from the liquid, with the solids on top. When you are ready, scoop out the coconut milk solids from the can into a mixing bowl. Add confectioners' sugar and vanilla and mix at medium speed with an electric mixer for 2-3 minutes. The original recipe says that it will form ripples and become smooth and creamy. No matter how much confectioners' sugar I added, I could not get a real frosting-like consistency, so it remained glaze-like. But it is delicious. So go with it.

When the cake(s) have cooled completely, top with the glaze and enjoy!

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National S'mores Day (one day late)

National S'mores Day? Who knew there was such a thing?? I most certainly didn't. At least not until last night, when a facebook friend mentioned that she was celebrating it with s'mores cupcakes.

You may or may not have noticed throughout my posts that I love s'mores. So I had to celebrate, too. I asked my friend for her recipe and she was more than happy to oblige. You can check it out on her blog here.

The cupcakes are yellow cake with graham cracker crumbs and chocolate chunks folded in. Rather than using a boxed yellow cake mix, I used my favorite yellow cake recipe, which, honestly, is just as easy as using a mix. I then used the food processor attachment of my awesome immersion blender to turn honey grahams into crumbs.


The crumbs and a bunch of chocolate chips were carefully added to the batter, which was then divided up among the cupcake pans.


Once the cupcakes baked and cooled, it was time for the marshmallow frosting. The frosting is pretty much a basic buttercream with marshmallow fluff mixed in. I actually happened to have just the right amount of marshmallow cream in the house (which was a shock, as I usually don't buy it...), so we were in business.


The frosting spread beautifully, to the point of dripping over the edges of the cupcakes.


After a few minutes on the cupcakes, though, the frosting set and the cupcakes were ready to be shared among my neighbors, since there is nothing better than spreading the s'mores love. Plus, if we had a full batch in the house, I'd eat the full batch.

These were super delicious, but I should have used more chocolate chips. While I definitely got at least one chip in each bite, no picture I took made it look that way...


So I hope you enjoyed National S'mores Day, or that you will, like me, create your own s'mores celebration with these delicious cupcakes.

S'mores Cupcakes

(adapted from Cinnamon Girl Recipe's yellow cake recipe)

2 cups all purpose flour, sifted

1 1/4 cup sugar

1 tablespoon baking powder

1 teaspoon salt

1/2 cup butter, softened

1 cup milk

1 teaspoon vanilla extract

2 eggs

1 cup graham cracker crumbs

1 1/2 cups (okay, a couple of handfuls... I didn't measure...) chocolate chips

Preheat oven to 350 degrees and either line a cupcake tin with liners or spray it well with non-stick cooking spray.

In a large mixing bowl, whisk together the flour, sugar, baking powder and salt. Add the butter, milk and vanilla and beat (either with a hand mixer or in a stand mixer) for two minutes, occasionally scraping the sides of the bowl. Add the eggs, one at a time, beating between additions, and then beat for two more minutes. Carefully fold in the graham cracker crumbs and chocolate chips, just barely mixing them into the batter.

Pour the batter into the muffin tins until about 2/3 -3/4 full. Bake at 350 degrees for about 25 minutes.

Allow the cupcakes to cool in the tin (on a wire rack) for about 10 minutes before removing them from the tin. Allow them to cool completely before frosting.

Marshmallow Frosting

(from Adventures in Mommy-Land)

1 jar (7 oz.) marshmallow cream

1/2 cup butter, softened

2 cups powdered sugar

1-2 teaspoons milk (as needed)

Soften the marshmallow cream in the microwave for about 15 seconds to make it pour-able. Beat the softened butter, powdered sugar and marshmallow cream until well blended. Slowly add the milk, starting with one teaspoon, until the frosting is the spreadable consistency you want.

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Chocolate Frosting

We are fortunate enough to live close to our family. As such, we try to have dinner with the family once a week. Nana and Pop-pop always feed us very well, and we usually bring dessert.

For tonight's dessert, we decided to stay simple and make cupcakes. Little miss chose chocolate cupcakes with chocolate frosting. Yum.

Then I realized that I had no confectioner's sugar in the house. Uh oh. Most frosting recipes with which I am familiar rely largely on confectioner's sugar and butter (all variations of buttercream frostings), and you cannot substitute regular (granulated) sugar for confectioner's sugar - you will not get the consistency you want out of your frosting.

After some online searching, I was able to find a recipe that looked interesting in a question and answer thread on Yahoo! Answers, a forum where people can go to ask questions, and any registered Yahoo! users (ie: the general public...) can post responses. I was a little wary, since you never know who the people are who are responding, but figured that it was worth a shot.

The recipe itself is very simple. It begins with one cup of granulated sugar, 1/4 cup of butter (half a stick) and 1/4 cup of milk in a saucepan. These three ingredients are heated (I used medium high heat, the recipe didn't specify) to a boil, and I made sure to stir regularly so that none of the sugar or milk would burn.

Once the ingredients came to a boil, the pan is then removed from the heat, and 3/4 of a cup of chocolate chips are stirred into the hot liquid. The chips are carefully stirred in until they melt completely. Once the chips are melted, stir in 1/2 a teaspoon of vanilla extract. That is it.

The resulting "frosting" more closely resembled ganache, and I was a little worried about how I was going to frost my cupcakes with it... I was worried that it would slide right off, or that it would be more of a glaze than a frosting. I decided to try letting the mixture cool, to see if it would thicken up a little bit to a more frosting-like consistency. I stirred the cooling chocolate every ten minutes or so, to make sure that it cooled evenly and to avoid any clumps, and within about half an hour, I decided to go for it and see how it went.

The frosting spread very easily over the first few cupcakes, and I was very encouraged. Every few cupcakes, though, I could tell that it was thickening up unevenly, and had to stir it up again. As I reached the end of the frosting, I had to stir between each cupcake, and the frosting became a little harder to spread, despite the stirring. It probably would have piped really well, though, if I had a piping bag (or if I'd had the inclination to try that method today...).

The real test, though, was in the tasting, so we brought our cupcakes to our family dinner and, when it came time for dessert, brought them out. The frosting had cooled very nicely on all of the cupcakes, and had a smooth, even look to it. Better than that, though, everyone loved it, and agreed that this frosting recipe is a definite keeper.

For convenience's sake, here is the recipe, as I found it in this thread:

Chocolate Frosting
1 cup granulated sugar
1/4 cup unsalted butter (1/2 stick)
1/4 cup milk
3/4 cup chocolate chips
1/2 teaspoon vanilla extract

Combine sugar, butter and milk in saucepan, and heat to boil. Once mixture is bubbling, remove from heat and stir in chocolate chips until they melt. Stir in vanilla extract.

* The recipe states to spread it on your cake at this point. If you choose to allow it to cool a bit first, make sure to stir it every few minutes to avoid clumping. The recipe indicates that it is enough frosting for a 9" x 13" cake. I was able to nicely cover 12 full-sized cupcakes as well as 20 mini cupcakes.

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