Solarbird 
tomato soup cake but mostly for the frosting which I’ve never made before
when you just gloop a bunch of stuff into a bowl and nail it to two decimal places
dylan says use this for baking instead of arm and hammer and okay I’ll try it sure but I don’t think I’ll be able to tell them apart
dough feels wetter than usual. is that good? is that bad? is it psychosomatic?
have to let the sifter dry before I can get to the frosting, unfortunately, the recipe wants the confectioner's sugar sifted
so
RED THREE STANDING BY
hopefully not too much longer tho
i finally have all the bowls i wanted and yet still not enough lol
this being a very old recipe I think we’re looking at old tablespoons for the milk
fortunately i have one
that’s looking good
acted more like a icing than a frosting for the longest time but did finally firm up
and frosted
I don’t know much about frosting but it’s very smooth and easy to work with
Surprisingly, the frosting doesn’t overwhelm the cake. I’d go a little thinner on it next time for a more optimal balance of flavours, though. And halve the frosting recipe - this makes a lot more than you need.
If the baking soda made a difference, I’m not tasting it.
Ready for #monsterdon!
Jeff Miller (orange hatband)@moira How is the spice balance? 1t each clove, cinnamon. nutmeg sounds heavy on the clove but maybe that's what it wants.
@jmeowmeow I rather like it! And it's that way in multiple versions of the recipe I've found.
@jmeowmeow Not that that should stop you from trying it with less clove if you want. I mean - it's your cake, you can have it however you like ^_^
@moira I think my great-grandmother's pumpkin bread is a little like that, heavier on the clove than some, but part of what I'm used to.
I do cut down on the sugar a bit from her original pumpkin bread recipe.
@jmeowmeow I haven't made pumpkin bread in ages. What was it... chocolate chip pumpkin bread. It was good! I wonder if I still have the recipe?
Jennifer 🍄@moira so, my mom makes these *amazing* mushroom omelets like i've never seen anywhere else. when she finally shared the recipe with me it was kind of similar to this icing?
saute mushrooms in lots of butter, sift powdered sugar into sour cream (not quite so much that it turns into frosting, but more than you'd expect in a savory omelet), combine with mushrooms (and sauteed onions and/or spinach if you've got them on hand). then make big, round omelettes and stuff them like blintzes.