Traditional Homemade Gobs

 Hello friends,

Here is my recipe for classic gobs.  This is our family recipe that we have used since the 1940's. The key for these delicious gobs is the soft texture of the cakes and the creamy homemade filling.  We use this boiled icing recipe for gobs and cakes. It has been a favorite for decades.  It is so much better than any of the usual gob fillings that use powder sugar, we really dislike those.  This filling is smooth, creamy and not as sweet but is such a great compliment to any moist cakes and cupcakes as well as our gobs.

I start the boiled base first as it needs to cool before making the icing.  So, if you do it before you start your gobs or cakes, it will be ready to mix the icing once the gobs cool.

Soapsmith's Traditional Gobs

Boiled icing - filling for gobs or icing for any cake - a family favorite for decades.  My Mom always made this icing because it uses regular pantry ingredients, nothing special.  She always had regular sugar on hand but didn't always have powdered sugar so she liked recipes that used whatever she had in the pantry.  

6 tablespoons of flour

1 1/2 cups milk

Mix together in a jar and shake well to incorporate

Strain into a pan to remove any lumps.  

Cook the flour milk mixture on the stove. 

Stir constantly, it only takes a few minutes to come together.

 Once it heats up you will see clumps/lumps of thickening, that is fine, 

just keep stirring being sure nothing is sticking to the bottom of the pan.  

Stir until the mixture resembles the texture of Crisco, very thick and smooth.

Set aside to cool.  I usually cover it with a towel and stir once in a while 

to avoid a skin from forming on the top.

1 1/2 cup sugar (regular sugar, not powdered/confectioners sugar)

2 sticks of margarine or butter

1/2 cup crisco

2 tsp vanilla

Once cool, combine all ingredients in mixer with whisk attachment if available and blend at low speed, then increase to high speed and beat until the mixture becomes lighter and fluffy and all sugar crystals are dissolved.  This takes quite a few minutes (5 to 10), I usually check it by tasting it to be sure there are no sugar crystals and texture is light and smooth. You can use a regular hand mixer but a larger kitchen aid type with whisk attachment works best. 

Gob recipe

4 cups flour

1/2 cup cocoa

1 tsp salt

1 1/2 tsp baking powder

1 1/2 tsp baking soda

2 eggs

2 cups sugar

1 cup crisco

1 tsp vanilla

1 cup buttermilk

1 cup boiling water

Bake 450 degrees for 5 to 6 minutes - I use air bake sheets with parchment paper

Use room temperature eggs and Crisco.  Cream the Crisco and sugar until well blended, add the eggs and beat until smooth and creamy.  (You can use regular or butter flavor Crisco, either one is fine.) Add vanilla.

 

Sift together the dry ingredients and slowly add the dry ingredients to the crisco sugar egg mixture alternating with the liquids with the mixer on low until all is evenly blended.

Once incorporated, up the speed on the mixer to medium and beat for a minute or two, scraping the bowl as needed.

 Drop by tablespoons evenly spaced on parchment line baking sheet. I use air bake sheets. Bake for 5 to 6 minutes at 450 degrees.  Cool before filling.  Sometimes I make them in a mini size, just use a teaspoon instead of a tablespoon to drop them on the baking sheet reducing baking as needed - cute!

Fill with generous amount of the icing.

I wrap them individually for freshness.  

I store them in the refrigerator and prefer to serve them chilled 

as the texture of the gobs and fillings is soft and delicate so chilling is ideal. 

They freeze well, too, just put the wrapped gobs into a freezer zip lock bag.

I hope you try these delicious treats.  So much better than any you will find in shops and stores, nothing beats homemade!

Thanks for visiting,

Bonnie