I am planning on making a cake for an autumn pcinic/party. Since it is an autumn theme, the cake will be autumn themed. I was going to make it a spice type cake, but was wondering what would be a good icing to use. I thought pinuche icing sounded good, but would it color orange very well? I want it to be a pumpkin color. Should I just stick with BC?

Thanks for the input!

I always use a cream cheese icing on my spice cakes. It really compliments the spices in the cake.

Definitely cream cheese!

I third ...i always use cream cheese and top with pecan pieces

CREAM CHEESE is my first pick!! Orange would be my second. I'm gonna have to make a spice cake!!! The temp is cooler which feels like fall & wow would spice cake make the house smell sooo good!!! YUMMY!!

Ooh, thanks! Know where I can find a really good recipe for cream cheese icing? Never used it before!

Pooker I have 2 different CC icing recipes. One is for crusting CC & the other doesn't crust. Let me know which one or both & I'll PM it to you~

Just make sure the cake stays cool, as cream cheese can't really sit out all that long (can it?)

When I have to do spice cakes for weddings, I just add LorAnn maple flavoring to BC, tastes GREAT with spice cake and can sit out all day.

Ohh, that sounds good Steph!! How much maple flavoring do you use?

Lorann also makes a cheesecake flavoring if you want a durable cream cheese flavored frosting.

Ummm... not really sure

I just add until it tastes right. Not much AT ALL, because a little goes a long way. I probably start with around 1/4 tsp per batch.

I recently did a spice cake and used hazelnut buttercream, was delicious, everyone loved it and got an order for halloween using the same.

Here is one that was posted by another member (gdixon, I think!)

CRUSTING CREAM CHEESE ICING

1 cup butter, softened
1/2 cup solid vegetable shortening
1 pound cream cheese, softened
1 tablespoon clear vanilla extract
3 1/2 pounds sifted confectioner's sugar
1/2 teaspoon salt


Cream butter, shortening, cream cheese and extracts. Gradually add confectioner's sugar and salt. Beat on low speed until nice and creamy. If you want whiter icing, try to use butter without dyes available at most health food stores.

This recipe is for a stiff consistency. For a thinner consistency, use 3 pounds of powdered sugar instead.

If you want a very smooth cake, let the cake sit for 15 minutes after icing. Then smooth with the non-printed side of a Viva paper towel.

Thanks!

..anytime!