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?