German Chocolate Icing

The challenge for today: German Chocolate Icing. One of the workers was a little apprehensive about giving us the job of making the German Chocolate Icing, because many factors go into this particular icing like thickness, timing, stirring, measuring, slicing, and technique. She told us that this icing is either a hit or miss. Regardless of her anxiety, we tackled this challenge full-heartedly. I was personally determined to excel on this challenge because of her nervousness and forewarnings. Eager to start, we gathered, prepared, and measured all the ingredients: flaked coconuts, chopped pecans, softened butter, milk, sugar, et cetera. Now, the quirkiness of this specific icing is that you have to make it on the stove (and “never stop stirring!”). The fact that one would make icing on the stove seemed a little peculiar to me at first, but, nevertheless, I followed the directions. The worker checked on our progress every now and then and continued to worry about the thickness of the icing which made me even more determined. As we all waited for the final product, I became slightly unnerved myself. I just kept on hoping that the icing would thicken as it cooled. Thirty minutes later, the icing was thickened to perfection, and the worker impressed.

We were also asked to wrap some cake boards with a decorative foil. It was just like wrapping a gift for someone's birthday, except it was a piece of cardboard for someone's cake base.