Help I made, for the first time, the orange cream cheese frosting from page 422 (I think...). I doubled the recipe for a huge double bundt cake (the orange one in the book). Even though I added another cup of 10X sugar, the frosting is practically sliding off the cake - it's in the refrigerator as I write this. Of course, this cake is for the cakewalk at our church's fall festival tomorrow; is there anything I can do to save it? Or any ideas what I did wrong? Thanks so much - this is my first post here. Pat

I don't have a solution on how to save it. It is a soft frosting and refrigeration should help. I am frosting challenged but make out okay with this (but not with the strawberry!) However, I do cut down on the butter just a bit because it seemed a little too soft - I use 5-6 TBSP (and sometimes you can get the butter TOO soft if you do it in the microwave). Also, when adding the OJ last, don't just dump it in. Put in 1 TBSP and slowly add more until you think the consistency is what you want.

...have you tried this? When I make the strawberry frosting, I puree the strawberries the day before, put them in a strainer, put the strainer over a bowl, wrap the whole thing in a plastic bag, and put it in the refrigerator. By the time I bake the cake the next day, all the extra juice has drained out and the frosting turns out just right. (But if I do happen to find it a bit too thick, I already have extra strawberry juice to add back in, drop by drop.) Hope this encourages you to give it another try--I think it's the most delicious frosting in the book.

Carol - I will try your method with the strawberries. I only made the strawberry frosting once and did it all the same day. Thought I had drained them well but it was all too much liquid. It makes perfect sense to do it ahead and let them drain in the fridge (and I'm all for doing little things ahead anyway). Thanks so much for passing on yet another great hint.