"The icing on the cake," from what I’ve read, means something that’s a nice-to-have. like if when you buy a car you get an expensive stereo system. I don’t want to talk about that: I want to talk about icing, or frosting, and cake.
When I was at home, Mom used to make a cake on a lot of evenings. Not anything fancy, just a box cake. You know, a Duncan Hines or Betty Crocker cake mix, to which you add water and an egg, mix everything together well, and pop it in the oven. She always made a frosting to go along with it. Again, nothing fancy, a couple of squares of Baker’s unsweetened chocolate and sugar. She’d make the cake in a 9×12 inch pan and spread the frosting on it when it had cooled. You wouldn’t think anything that simple would taste so good, but it did.
Mary makes cakes, too, but not the kind that need to be frosted. Sometimes she makes pound cake, to which she adds some kind of fruit, like apples and pears, or maybe even cranberries. Nothing fancy, but tastes good and is simple to make. Anything more complicated than that, she buys at the store, either from the bakery or from the freezer case, like a Pepperidge Farm cake. She has good taste in cakes.
Linda Hill runs Stream of Consciousness Saturday, and during January she also runs Just Jot It January.
Now a word about Betty Crocker Ready-To-Spread Frosting.