Honey-ginger cream from Sky High: Irresistible Triple-Layer Cakes by Alisa Huntsman and Peter Wynne

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rionafaith on October 11, 2016

    p. 153 -- Faaaaar too sweet, and lacking any noticeable ginger flavor. It's also a strange gloopy texture that doesn't really work for a structurally sound layer cake. The first time I made this I added a fair bit of extra confectioner's sugar to try and bring it to a more usual frosting consistency, but of course that just made it more tooth-achingly sweet. This time I made as written, spread quite thinly between the layers, and it was just messy and sticky and ran all over... and was still too sweet. I won't make this frosting again.

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