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Decorating Angel Food Cake

post #1 of 11
Thread Starter 
So I offered to make a cake for my cousin & grandma's surprise birthday party. It ended up being two, no problem. But then my aunt got all picky about it, saying my cousin wanted the whipped cream frosting (which I've never practiced with). So I went out and bought the Bettercream (at $6 a pop!) to practice. I figured I better get used to picky customers if I want to sell cakes someday (I've only finished Level 1 classes). Then my aunts thought that my grandma ought to have an angel food cake since she's diabetic (not that I didn't see a box of chocolates and who knows what else sugar items when I was there last). Do they know that angel food cake has about as much sugar per serving as a box cake? Anyway, I'm probably going to decorate that in Bettercream or Wilson's Whipped Icing Mix (which still has sugar in it!). Anyone decorated an angel food cake before in either of these mediums or bc? What were the results? Any precautions that I should take?
post #2 of 11
Oh, this is diabetic's nightmare but it is good! 7 minute icing! My mom always made me an angel food cake with 7 minute every year for my birthday! It's fat free....but enough sugar to kill you........
My diabetic Mom was always told by the Dr. a piece of cake will not kill you on special days. Everyone is allowed to celebrate - just be good before and after and keep an eye on the sugar readings.
Carol
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Carol
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post #3 of 11
Bettercream still has lots of sugar and oil. Seven minute is probably the better of the two. I wonder is Splenda would work in the place of sugar in the 7 minute icing?
post #4 of 11
This is a cheat - but I have done it! Go to the store and buy the sugar-free angel food - it is not bad. Ice it with cool whip free. Decorate with fresh berries.
Carol
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Carol
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post #5 of 11
Quote:
Originally Posted by cowdex

Oh, this is diabetic's nightmare but it is good! 7 minute icing! My mom always made me an angel food cake with 7 minute every year for my birthday! It's fat free....but enough sugar to kill you........
My diabetic Mom was always told by the Dr. a piece of cake will not kill you on special days. Everyone is allowed to celebrate - just be good before and after and keep an eye on the sugar readings.



I would love to have the recipe for the 7 minute icing if you wouldn't mind passing it along.

Redbird, you just have to get use to the sometimes annoying requests. I've had to learn it too tapedshut.gif K'ly ^,,^
Life's journey is not to arrive at the grave safely in a well preserved body, but rather to skid in sideways totally worn out, shouting..."Holy Smokes, What a Ride!"
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Life's journey is not to arrive at the grave safely in a well preserved body, but rather to skid in sideways totally worn out, shouting..."Holy Smokes, What a Ride!"
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post #6 of 11
[quote="KlyKat

[b]I would love to have the recipe for the 7 minute icing if you wouldn't mind passing it along.

b][/quote]

I'm at work - I got this from recipe section - sounds right - http://www.cakecentral.com/cake_recipe-713-1-Seven-Minute-Frosting-I.html
Carol
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Carol
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post #7 of 11
Thanks Carol thumbs_up.gif K'ly ^,,^
Life's journey is not to arrive at the grave safely in a well preserved body, but rather to skid in sideways totally worn out, shouting..."Holy Smokes, What a Ride!"
Reply
Life's journey is not to arrive at the grave safely in a well preserved body, but rather to skid in sideways totally worn out, shouting..."Holy Smokes, What a Ride!"
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post #8 of 11
My great aunt had a recipe she used that I still fix to this day. She made a plain angel food cake and sliced it to make 4 layers, like torting. She then took Whipped Cream, I use Cool- whip, and mixed Hersheys chocolate syrup in the cream until it had a nice chocolate flavor and texture. She then put the choc cream on each layer like you would do a torted cake, and then iced the entire cake in the chocolate cream. She would then refrigerate it so all the cream kinda soaks in the cake. It is so simple but very yummy. You could use the sugar free angel cake or regular cake and use the fat free cool-whip and chocolate, and then maybe find some sugar-free bar chocolate, and put some shavings on it, add a few cherries, and you have a pretty good dessert. Just an idea.
post #9 of 11
Thread Starter 
Thanks for the help. Can you decorate with seven minute or is mostly just for frosting? I'm new at this and I want every opportunity I have to practice decorating. I did think about the sugar free cakes but they are smaller and I just decided, hey I'll buy the regular and then let them subtly know while they are eating it that angel food doesn't have any less sugar than a regular cake. Does sound like I'm down on my relatives? Maybe a little because I did get pretty stressed out by all the demands. I just about told my aunt she could go ahead and buy my cousin's cake from the bakery. Then I thought, well suck it up, it's going to happen someday might as well learn now.
post #10 of 11
I do an angel food cake with a marshmallow/whipped cream icing that is wonderful and easy (although loaded with sugar). For the icing you just mix one of the big jars of marshmallow creme and a big tub of cool whip, add a little vanilla extract (or ground coffee, etc) and garnish with rasberries, blueberries, strawberries, or chocolate curls. Simple and presents very well! It's a hit everytime! (This icing is also AWESOME on icon_evil.gif Devil's Food cake!)

Just remember...you can't please everybody!
Christy

No one can make you feel inferior without your consent. -- Eleanor Roosevelt
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Christy

No one can make you feel inferior without your consent. -- Eleanor Roosevelt
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post #11 of 11
This is probably not good for a birthday cake but I do make it for my diabetic aunt. It certainly isn't sugar free but a lot lower than buttercream. I make an angel food cake in a cookie sheet pan. It only takes 18-20 minutes. Very soon after it's out of the oven remove it from the pan, slice off the edges and immediately role it in a thin dish towel. While it's cooling, take a box of sugar free pudding adding about 1 cup of skim milk to start and beat it up with 3-4 oz.low fat cream cheese.You may want to add about a half c.more of milkand some low fat Cool Whip. Some times I then add some fruit(drained crushed pineapple is my aunt's favorite) and flavorings. It don't take long for the cake to cool. Unwrap and spread with your filling and reroll. There's usually enough filling to decorate the top . (Toasted coconut on top is great) and you have a great dessert in a really short time
LindaLou
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LindaLou
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