3 decadent homemade cake toppings

You've got your cake — now what? Take it to the next level with these super-sweet toppings.

You can't go wrong adding a dash of exotic flavour to that universally loved food, icing!

What you need:

• 150 g (2/3 c) firmly packed brown sugar
• 50 g (1/4 c) softened butter or margarine
• 50 g (1/4 c) heavy cream
• 125 g (1/2 c) flaked coconutWhat to do:

  1. Preheat the broiler. In a large bowl using a wooden spoon, combine all the ingredients and beat until well blended.

  2. Spread the icing over a warm cake and broil 12.5 centimetres (five inches) from the heat source until the icing bubbles and browns slightly, three to four minutes. Remove the pan to the wire rack again, and cool the cake slightly before serving.

  Makes enough to frost one 33 x 23 x 5-centimetre (13 x 9 x 2-inch) sheet cake 

This classic cake frosting is easy and cheap to make and luscious to eat.

      What you need:

• 75 g (1/3 c) butter or margarine, softened
• 1 500 g (16 oz) box confectioner's sugar, sifted
• 50 g (1/4 c) light cream
• 10 ml (2 tsp) vanilla extract
• 1 to 2 drops food colouring (optional)What to do:

  1. In a medium bowl with an electric mixer on moderately high speed, beat the butter or margarine until it is light and fluffy.

  2. Reduce the speed to medium, and alternately add the sugar and the cream, a little at a time and beating constantly. Add the vanilla and beat until the frosting is creamy. If desired, add food colouring to tint the frosting.

  Makes enough to fill and frost one 20 or 23 centimetre (8 or 9 inch) layer cake, 24 cupcakes, or one 33 x 23 x 5-centimetre (13 x 9 x 2-inch) sheet cake 

Frosting — this is the icing that kids like to lick out of the bowl. Inexpensive and easy to make, it is delicious.

What you need:

• 75 g (1/3 c) butter or margarine, softened
  1 500 g (16 oz) box confectioner's sugar, sifted
  50 ml (1/4 c) light cream
  20 ml (4 tsp) vanilla extract
  90 g (3 oz) semisweet chocolate, melted, or 125 g (1/2 c) sifted unsweetened cocoa powderWhat to do:

  1. In a medium bowl with an electric mixer on moderately high speed, beat the butter or margarine until it is light and fluffy.

  2. Reduce the speed to medium, and alternately add the sugar and the cream, a little at a time and beating constantly. Add the vanilla and melted chocolate or cocoa powder; beat until the frosting is creamy.

  Makes enough to fill and frost one 20 or 23 centimetre (8 or 9 inch) layer cake, 24 cupcakes, or one 33 x 23 x 5-centimetre (13 x 9 x 2-inch) sheet cake

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