Broiler Icing Recipes

Steps:

• In a medium bowl, combine brown sugar, butter, and cream. Mix in coconut and chopped nuts.
• Spread icing over cooled cake. Place cake under broiler for 2 minutes or until bubbly.

Steps:

• In a heavy saucepan combine sugar, water and cream of tartar. Slowly bring mixture to a boil, stirring sides of the saucepan with a brush dipped in water to remove any sugar crystals. Cover and boil for about 3 minutes or until a candy thermometer registers 245 degrees.
• Beat egg whites with pinch of salt until glossy and peaked. Slowly pour in syrup as you continue to beat the whites. Beat until cool and frosting is soft and fluffy. Fold in vanilla.

Steps:

• Beat all ingredients together until stiff enough to frost cake with.
• This recipe makes enough icing for a large angel or chiffon cake.

Steps:

• In a small bowl, combine oats and water; let stand for 20 minutes. In a large bowl, combine the sugars, applesauce and eggs. Add oat mixture; mix well. Combine the flour, baking powder, cinnamon, salt, baking soda and nutmeg; gradually add to batter and mix well., Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. , In a large bowl, combine frosting ingredients; spread over hot cake. Broil 6 in. from the heat for 1-2 minutes or until lightly browned and bubbly.

Steps:

• Combine the butter, brown sugar, and milk in a saucepan. Bring to a boil.
• Remove from heat and stir in the nuts/coconut. Spread evenly over the top of the warm cake (still in pan).
• Place cake low under a slow broiler. Broil until lightly toasted. Watch carefully. Cool completely in pan.

Steps:

• Combine sugar, water, corn syrup, and salt in a saucepan; stir until well blended. Boil slowly without stirring until mixture will spin a long thread when a little is dropped from a spoon (hold the spoon high above saucepan), or reaches 238 - 242 degrees F (114 - 117 degrees C).
• In a large bowl, beat egg whites with a mixer until they are stiff, but still moist. Pour hot syrup slowly over egg whites while beating. Continue until mixture is very fluffy, and will hold its shape. Add vanilla, and beat until blended. If icing does not seem stiff enough, beat in 2 or 3 tablespoons confectioners sugar 1 tablespoon at a time until stiff enough to hold its shape. Spread on cake.

Steps:

• Melt butter over low heat.
• Stir in brown sugar and salt.
• Bring to a boil over medium heat. Boil for 2 minutes, stirring constantly. Remove from heat. Add milk and return to heat until boiling.
• Remove from heat and let cool until lukewarm.
• Add sugar and beat until smooth. If too thick, add milk by tablespoons.

Steps:

• Combine all ingredients in top of double boiler over hot (not boiling) water.
• Beat with a rotary beater or hand-held electric mixer until mixture holds its shape (about 7 minutes).
• Spread while still warm over cooled cake.

Steps:

• grease and line bottom of 8x8 inch pan with wax paper.
• melt half the chocolate and set aside.
• beat 1/2 cup sugar for 30 sec, add vanilla and beat till fluffy.
• add egg yolks one at a time, beating well.
• mix flour and cornstarch together, then stir into beaten mixture.
• divide batter in half.
• add melted chocolate to ONE half, stirring well.
• wash beaters VERY WELL.
• beat egg white in separate bowl until soft peaks form.
• gradually add 1/4 cup sugar, beating till stiff peaks form.
• divide egg whites in half and fold the halves, one at a time (chocolate second), into divided batters with a spatula. Batter may appear curdled at
• this point but that is normal.
• spread scant 1/2 cup of chocolate batter evenly in prepared pan.
• Place pan approx 5 inches from flame in broiler and cook 1-2 minutes.
• Spread scant 1/2 cup plain batter on top of cooked chocolate cake, bake under broiler flame 1-2 minutes.
• repeat steps with remaining batter, trying to keep all additions 5 inches from flame. If this cannot be done simply reduce cook time by a few seconds for each additional layer.
• When done you should have around 10 layers.
• cool in pan 10 minutes, loosen side with butter knife, invert onto wire rack, remove wax paper and cool.
• ICING DIRECTIONS.
• melt together remaining chocolate and 3 tbsp butter.
• Stir in powdered sugar until crumbly.
• pour in enough boiling water to make drizzling consistency (about 1/4 cup).
• cut cake and drizzle each piece with chocolate.

Steps:

• Mix all ingredients well.
• Spread mixture over a slightly warm cake.
• Set your oven to broil.
• Place cake approximately 5 inches from the heat source and broil until topping bubbles and browns slightly.
• WATCH CAREFULLY AS THIS CAN BURN VERY EASILY!