Old Fashioned Seafoam Frosting Recipes

OLD-FASHIONED SEA FOAM CANDY

Steps:

• Butter or oil an 8 inch square baking pan; set aside.
• Put sugar, vinegar, syrup, and water in a heavy 4 quart saucepan (cast iron if you have it). Gently heat the mixture, stirring with a wooden spoon, until sugar has dissolved and syrup has melted. Bring to a boil, cover and boil for 3 minutes, then remove lid and boil until temperature reaches 285 degrees F (140 degrees C) on a candy thermometer. Remove from heat and stir in the baking soda, mixing well to allow bubbles to subside a little.
• Pour hot mixture into prepared pan and leave until just beginning to set. Mark into squares with a lightly oiled knife. Leave to set completely. Cut or break into pieces.
• Combine chocolate chips, shortening, and baking chocolate in a 2-quart glass bowl. Microwave on High for 2 minutes to melt. Stir with a wooden spoon. Dip candy pieces into chocolate, covering completely. Let cool on waxed paper.
• Wrap individually in waxed paper, twisting the ends together, and store in an airtight container.

SEA FOAM FROSTING

Steps:

• Stir the unbeaten egg whites, sugar and water together in the top of a double boiler. Cook over briskly boiling water, beating with a rotary beater for 7 minutes or until frosting looks fluffy and holds a soft, gentle shape.
• Remove from boiling water, add vanilla extract and continue beating until frosting holds definite peaks.
• Spread between layers of cake and then frost the sides and top.

CLASSIC SEVEN-MINUTE FROSTING

Steps:

• Heat 1 1/2 cups sugar, the water, and corn syrup in a small saucepan over medium heat, stirring occasionally, until sugar dissolves. Raise heat to medium-high, and bring to a boil. Cook, washing down sides of pan with a wet pastry brush to prevent sugar crystals from forming, until syrup reaches 230 degrees on a candy thermometer. Once syrup reaches 230 degrees, remove from heat immediately.
• Meanwhile, with a mixer on medium speed, whisk egg whites to soft peaks. Whisk in remaining 1/4 cup sugar. Reduce speed to medium-low, and pour syrup into egg whites in a slow, steady stream down the side of the bowl. Raise speed to medium-high, and whisk for 6 minutes. Add vanilla; whisk until soft peaks form, about 1 minute. Use immediately.

OLD FASHIONED BROWN MOUNTAIN CAKE

Steps:

• 1. Preheat oven to 350 degrees. Lightly grease and flour 9X13 cake pan or two 9" round pans.
• 2. Cream butter and sugar together until light and fluffy. Beat in eggs one at a time.
• 3. Measure out flour and sift, then measure again for accuracy. Sift together flour, baking soda, salt and cocoa; add alternately with buttermilk to creamed mixture, do not use a mixer! Gently stir in vanilla and warm water.
• 4. Pour batter into prepared baking pan(s). Bake in 350 degree oven about 40-45 minutes or until cake tests done. Cool cake on rack. If round pans are used, cool in pans for 10 minutes, then remove from pans and cool completely. Frost with caramel frosting.
• 5. CARAMEL FROSTING: Melt butter in saucepan. Add brown sugar, corn syrup and half and half. Cook over medium-low heat for about 2 minutes, until the sugar is dissolved. Remove from heat and add vanilla. Transfer to a large bowl. Using a handheld electric mixer, beat in confectioners' sugar until smooth. If frosting is too thick, add 1 tablespoon half and half at a time until consistency is right.

SEAFOAM ICING

Steps:

• Put first six ingredients in top of double boiler and place over boiling water.
• Beat on low speed until ingredients are thoroughly mixed. Cook on medium heat. Cook beating constantly on high speed until icing stands by itself.(about 5 min.) Remove from heat. Add 1 teas. vanilla. Beat for 1 more minute.

OLD-FASHIONED SPICE CAKE

Steps:

• Before you take a step, read this recipe through. Then get out all the necessary equipment and ingredients.
• Now measure all ingredients accurately using standard measuring utensils. We can't overemphasize how important accurate measuring is.
• Start your oven at 350 (F) or moderate.
• Next, heavily grease bottoms and sides of three 8-inch cake pans with shortening (do not use any salted fat).
• Then coat pans with flour by sifting a little into each pan and shaking vigorously so there is a film of flour over bottoms and sides.
• Dump out any surplus. This device helps baked cakes to drop from pans easily.
• Sift flour, then spoon lightly into a standard measuring cup and cut off excess to make a level cupful. Do not shake flour down into cup.
• Sift flour again, this time with the baking powder, baking soda, salt, cloves, cinnamon and pepper. Right here, if your brown sugar is lumpy, sift or roll it.
• Now, with your nice clean hands, work or cream the shortening, butter or margarine with a beating motion until it looks like whipped cream.
• At this point, begin to work in the brown sugar a little at a time; next the granulated sugar.
• Add vanilla extract.
• Continue creaming until mixture is very fluffy and the grains of sugar almost disappear. This is a bit of a chore, but it's the trick that makes a wonderful texture.
• When sugar is all in, add the eggs, unbeaten, one at a time, beating hard after each addition. From here on, work fast. Don't fool around!
• Now you begin to add the flour mixture.
• Sift about 1/3 into the batter and stir it in. Do not beat.
• Then add about 1/2 of the buttermilk or sour milk and stir it in.
• Repeat these operations, ending with flour.
• Pour batter into greased pans, dividing it evenly.
• Bake 30 to 35 minutes or until cake edges leave sides of pans.
• Remove from oven, allow to cool about 5 minutes before turning out on a cake rack to cool thoroughly.

SEA FOAM FROSTING

Steps:

• 1. Combine egg whites , brown sugar , water and corn syrup in top of a double broiler ; mix well
• 2. Place top of double broiler over boiling water and beat constantly with a electric hand mixer until mixture forms peaks ; about 7 minutes.
• 3. Remove from heat of the boiling water and add the vanilla and continue to beat until frosting is cool and thick enough to spread.
• 4. Makes enough frosting to frost tops and sides of two 9" cakes. (a layer cake )