Thickness Of German Choc Icing

Baking By sccandwbfan Updated 12 Feb 2011 , 4:04pm by sccandwbfan

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sccandwbfan Posted 11 Feb 2011 , 6:01pm
post #1 of 3

I made "Diane's German Chocolate Cake" from this website for my hopefully new boss. The cake came out wonderful and tastes yummy. My question is the icing. I've never made it before, how do I tell if I cooked it long enough, the recipe just says till thick. What is your gauge for thick? When it comes to room temperature will it be thicker?



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sillywabbitz Posted 11 Feb 2011 , 6:19pm
post #2 of 3

I hate recipes that say stuff like that.
The recipe I have says cook over medium heat it until thick (about 6 minutes)

So I'd say go for 6 minutes and see what you think but it will thicken some as it cools.

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sccandwbfan Posted 12 Feb 2011 , 4:04pm
post #3 of 3

Thanks. I cooked it until it started to stick to the wooden spoon I was using to stir; it did thicken up after I put in the coconut and pecans. The person that I made it for knew that I was making it for the first time and told me that the icing was perfect. icon_wink.gif Yeah. icon_smile.gif


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