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Frosting White-Out with White House Cake

My fellow Americans, I kept my campaign promise: I baked Pumpkin Cake with Orange Cream Cheese Frosting using a recipe the White House press office recently stuffed into our Inboxes.

Should I become your White House pastry chef, I will bring you less frosting on your country's annual Christmas bundt cake!

With the recent failure of a bipartisan Congressional super committee to reach agreement on a way to cut our deficit, we face across-the-board spending cuts in 2013. I would ensure that our nation's pastry kitchen would join in this sacrifice by voluntarily making frosting reductions.  

Specifically, in the case of the holiday pumpkin cake, I propose reducing the amount of cream cheese by 4 ounces and cutting the amount of sugar by 1/4 cup.  

I'd also find some savings in the liquid ingredients. The allotment of fresh-squeezed orange juice would be reduced to 2 or 3 tablespoons, while appropriations for heavy cream would be eliminated entirely. This would address the problem of frosting overruns.

With these changes, I believe we, as a nation of bakers, will achieve greater results with the White House Pumpkin Cake with Cream Cheese and Orange Frosting. I hope I can count on your vote.

(Try it yourself and let me know what you think!)

The White House Pumpkin Cake with Orange Cream Cheese Frosting produces frosting overruns. (Photo by Amy Eddings/WNYC)Frosting overruns! (Photo by Amy Eddings/WNYC)