04The classes
Six of them
What is in the tent
Every recipe is filed under one of six classes, the way a fair does it — so you can find the shape of cake you need before you read a word of it.
Nine frostings ranked by one question — what happens to it on a covered table at eighty-five degrees — with the ratio that holds, the four-minute rescue for a split batch, and the two that should never leave an air-conditioned room.
Not a summary — the page as it appears in the eBook, with the schedule and the warning that go with it. Bake it this weekend and decide afterwards whether the other pages are worth ten dollars.
If it splits, it is temperature, not technique. Refrigerate the bowl fifteen minutes and whip again — it comes back nine times out of ten.
Start with butter at 65°F — cool to the touch, not soft. Warm butter is the single most common reason a frosting will not hold.
Beat the butter and shortening three minutes until pale. The shortening is the part doing the heat work, and a third of the fat is enough to feel nothing in the taste.
Add the sugar one cup at a time on low, then the cream and salt, then two minutes on medium.
Use it at once, or refrigerate and whip it back for four minutes on the day.
That was one recipe, in full and for free. Before anything is asked of you, here is what the rest of them are judged on.
See the judging cardThat is the whole problem, and it is not solved by putting it in the shade. It is solved by changing the ratio before you whip it — a decision you make at the start, not a rescue you attempt at the end.
Every recipe carries this, because the schedule is the part that decides whether a cake is ready or nearly ready.
Every recipe is filed under one of six classes, the way a fair does it — so you can find the shape of cake you need before you read a word of it.
You have read a whole recipe and the contents. The eBook is ten dollars, once, and it arrives by email in a couple of minutes.
Send me the nine frostings — $10Every recipe lists wheat, dairy, egg and nut content at the top. This is a cookbook, not dietary or medical advice — check with whoever is eating, and follow normal food handling for anything with dairy frosting on a warm day.
Sixty days, no questions and no form — one email to accesssupport.ai@gmail.com is enough. You keep the file either way; there is nothing to return and nothing to cancel.
Compare against: One batch of butter and sugar, thrown away
Instant digital download — an eBook in PDF form. One-time payment of $10, billed securely by Digistore24, which acts as reseller and merchant of record. Photographs are for illustration only. Nothing physical is shipped and no subscription is included. 60-day money back.
For an outdoor table in July, a third of the fat as shortening is what buys you the hold. Page 5 says exactly how much you can taste, and page 11 covers the all-butter version and where it works.
Usually. Fifteen minutes cold, then whip four minutes — page 8. It is temperature nine times out of ten.
It is one of the two that stay indoors. It is delicious and it will not hold on a hot table, and the book says so rather than pretending.
Yes. Frosting is independent of the cake underneath it, which is why this one is separate.
Each recipe gives sheet, two-layer and cupcake quantities, because that is where people get caught short.
One PDF, 18 pages, emailed the moment you buy. One-time payment, no subscription.