BROWN SUGAR FROSTING
Mixing station #2 . . . Again with the sifting . . .
I'd had it with the mess and how long it takes to sift by banging on a strainer, so I ordered an old-fashioned mechanical sifter . . . Does it seem odd to anyone else that there are measurements on the OUTSIDE of an opaque item? What's the point?
Bubble, bubble, toil and trouble . . . . . . little did I know. Waiting for it to cool to lukewarm . . . Doesn't look very appetizing, does it. Time to mix in two cups of confectioner's sugar . . . . . . and what it looks like after 3/4 of a cup . . . . . . I think I may have inadvertently made fondant candy, or, in Dutch terms, BORSTPLAAT, which I sometimes buy from a Dutch grocery store in Michigan; it ain't cheap, but well worth it for a taste of childhood once a year! As this isn't going to be spreadable, my next idea is to put it in a piping bag with the largest star tip; with a LOT of pressure, this is the result . . . . . . another fine idea shot to h*ll . . . . . . so I do what I should've done in the first place: Dusted with confectioners' sugar . . . . . . which looks so much like snow that I dream about cross-country skiing that night. AND THIS IS WHAT IT LOOKS LIKE ON THE INSIDE . . . It tastes as good as it looks; the molasses gives it a strong flavor and keeps the cake moist. I used butter; I think if you were to use oil, it would be a denser cake and need a longer baking time. It's the best pumpkin cake we've tasted; frosting or icing may have made it too sweet.
THE RECIPE I USED FOR THE CAKE
Which is better: small but clear (above), or larger but blurry (right)?
THE RECIPE I USED FOR THE [FAILED] FROSTING

NO-BAKE EGGNOG PIE HERE