Now that sounds like a solution that’ll work for me! Maybe it is the flipping, I get impatient.
Ok, ok…I’ll tell you my system.
A little butter or margarine on the pan, but don’t put it on until a) the pan’s hot and b) you’re ready to drop your eggs on. Put eggs in a bowl, with seasoning and whatever else you want to put in. Make sure your ham or whatever is chopped really fine. Mix it up really good. Then put the butter on, when it’s melted spreadit around and put your eggs on.
I don’t use a top; just let it sit. Watch it until most of the liquid is cooked on the top, then carefully flip it over. if there is liquid left, it will cook on the bottom as long as it’s not a lot.
Now the side on top should be beautiful golden and fluffy. Cook for a few more minutes so the bottom is cooked, and then flip again. Add cheese. Fold if desired (I usually fold at least in half).
And that’s all there is to it! The trick for both systems is ONLY flipping it at just the right time!
Well did she like the cake or not?
Yeah? How did it go?
And, uh, didja “get any” afterward, if ya know what I mean ;)?
This thread right here demonstrates what I love about this place. Here we have a guy ranting about frosting on a birthday cake. And we all glom on to it and ABSOLUTELY NEED TO KNOW how things worked out.
Incidentally, I liked the idea of cutting the cake up and putting it in a parfait glass. Clever!
–scout, who will eat a cake no matter what it looks like.
Given his silence, one can only assume that zoo is still getting laid.
Thank you all for your thoughtful replies. I apologize for the delay but I had things to do before the debate and then it was bedtime.
The cake presentation was a very jovial affair. The kids were quite amused and my wife was a pillar of restraint. I would post pictures but I do not know how to display them in this format.
To join the hijack, I can make a stellar omelette!
Doesn’t some company now make microwavable frosting that you heat, pour on, and it evens itself out as it cools?
I’ve always waited till the cake cooled completely, but I would frost with the exposed part on top and inevitably a fine layer of baked goodness (kinda like a “crust”) would peel off and mix with the frosting, leaving visible golden crumbly bits throughout. I’d like to try the microwave stuff, but I shudder at the thought of the types of preservatives contained therein. Has anyone tried it yet? Thoughts?
Glad to hear it!
I had the pleasure of watching the chef frost a cake that was a model mine and my wife’s wedding cake. It’s clear to me that frosting anything pleasingly is nothing short of art, and I’ve never made a serious attempt at it (cookies and brownies don’t count, I’m guessing). You have my utmost respect for even trying.
Yamirskoonir the secret to non-crumb infested frosting is to do it TWICE. First with a plain, thin sugar/butter/milk frosting that you slap on and let set. This glues down any potential crumbs. THEN you frost again with whatever frosting you want to make an impression on.
BTW, this will also work when you have to do some cutting to even out the cake. Put that first layer of frosting over the cuts…think of it as primer.
Y’know, this omelette stuff may deserve its own thread. Shall I?
I also do “scrambles”, and my favorite one combines ham, bell pepper, onion, tomato, and cilantro. When it’s done, I sometimes put some cheese on it. I love it.
As for frosting cakes…my Home Ec teacher always told us to slice off the hump in the middle of the top of the cake, then to flip the layer upside down, so we’d frost the smooth bottom crust of the cake. This helps, somewhat, as does putting a layer of “primer” frosting on the cake first. However, it does take some skill and one needs to keep in practice. Since I’m the only one in this family with a real sweet tooth, and I’m diabetic, I really don’t practice it that much.
Too late now, but for future reference, don’t let anyone see the cake until it is covered with burning candles, which will distract everyone from looking at the frosting. After the candles are blown out, immediately start removing the candles, then blame the messed up frosting on the candle-removing process.
I didn’t realize just how much I wanted one of these for dinner. 
I’m going to have to run out to the store now and get one bell pepper, one box of mushrooms, some green onions, some cheese…
bastards making me hungry
So did the cake taste good? That’s all I’d care about!
It’s not clear if you used store bought frosting. If you did, I’ve found it’s easier to work with if you nuke it for 15-30 seconds before frosting the cake. Or add a little milk to thin it out.
Of course, packaged frosting should only be used in cases of emergency. Otherwise, you simply must do a homemade frosting. Butter, powdered sugar, cocoa powder, and a bit of milk is all you need to make frosting that is more spreadable and way more delicious than store-bought. It also doesn’t grab the cake as much. I also have a delicious mousse frosting recipe that you make with heavy whipping cream. Mmm mmm.
And now, like DeVena, I also want cake. Damn.
…Wait, you’re supposed to flip omlettes?
I’ve always made them the way my dad showed me, which involves pulling up the sides of the mixture with a fork and tilting the pan so the liquid egg runs into the space and gets cooked. How do you fold it if both sides are cooked, though? It seems it would be too stiff.
The frosting was store bought, Betty Crock or somthing. It was not a bad cake, just mis-understood. It will be a while before I bake another.
That’s how I’ve always made them, too. So did Julia Child, btw.
Beat up eggs, pour into pan that has a bit of melted butter. Lift/swirl until pretty much all the eggs are set. Sprinkle desired toppings onto eggs stuff. If toppings include cheese, then set a lid over the pan and turn heat down and let cook for a minute or so to melt the cheese. Decant onto plate by sliding the omelet out, and after the first half is on the plate reverse the direction you are moving the pan so the second half folds over and falls on top of the first half. Eat.
I’ve never heard of anyone “turning” an omelet until thread.
You do turn the kind of thing (a scramble?) where the ‘filling’ is really little bits of whatever that was mixed into the eggs and cooked along with it…but those ain’t omelets.