I am so impatient when making icing for my cakes so it always splits. I have to make a note that the next time I frost a cake I must use my stand mixer. And I must use the slowest speed. Regardless of the look, this coconut sugar frosting was the perfect topping for the double ginger cake I baked.
I am a bit of a risk taker and would have held out for a special on KLM. Dave however was anxious to get the booking done. I think when an airline shows only 4 seats left at that price they are trying to force you to commit. And commit we did shortly after the beginning of August. First we looked at ‘flying’ to Antwerp. I use the term loosely as the trip from Amsterdam to Antwerp is by train. Then spending a night there before going to the Netherlands, and another night on the way back. But by the time we factored in two nights hotel accommodation it was actually cheaper to fly straight into Amsterdam. Even though we could have saved a fair bit on an indirect flight, the thought of waking up at 4am just does not work for me.
Today’s inspirational recipe from Lavender and Lime ♥ Coconut Sugar Frosting ♥ #LavenderAndLime Click To Tweet
And a long layover at any airport is always the pits. Even with access to the business class lounge which we get from our credit cards. So, we decided to spend a little bit more on a direct flight. KLM depart from Cape Town after 11pm which is quite late. But it means we don’t lose any part of that working day. And I can pack when I get home from work. The departing flight is mid-morning so we can wake up at a reasonable time. And we have breakfast at the airport while killing the time between getting through security and boarding. I confess that when the specials landed in my inbox at the beginning of September I was curious. But I ignored them as the money had been spent and nothing could be gained by seeing how much cheaper the flight could have been. Would you have taken a gamble and waited for a special?
Click on the links for conversions and notes.
Coconut Sugar Frosting
- 125 g full fat cream cheese at room temperature
- 62 g softened butter
- 50 g coconut sugar
- 15 g icing sugar, sifted
- 1 lemon, zest only
- Place the cream cheese into a stand mixer bowl and whisk at low speed until smooth
- Add the butter and whisk until smooth
- Add the coconut sugar and icing sugar and whisk until combined and fluffy
- Add the lemon zest and fold through
- Use as needed to ice a cake or cupcakes
View the previous posts on November 2:
- 2020: Cider Bread
- 2018: Egg Free Mayonnaise
- 2017: October 2016 Showcasing In My Kitchen
- 2015: Scotch Eggs
- 2014: The Bootlegger
- 2013: Paneer For The I Made It Challenge
- 2012: Herbal Rose And Rosehips
- 2011: November 2011 Showcasing In My Kitchen
- 2010: Crayfish Pasta With Brandy