Cakes, Torts and Frosting

Procedure

Boil water, butter, sugar, and salt together in a saucepan.
Add flour and work it in until it is all incorporated and dough forms a ball.
Transfer mixture to the bowl of a standing mixer and let cool for 3 to 4 minutes.
With mixer lowest speed, add eggs, 1 at a time, making sure the first egg is
completely incorporated before continuing.
Once all eggs have been added and mixture is smooth,
put dough in a piping bag fitted with a number 12 tip.
Heat about 1 1/2 inches of oil in a heavy pan.
Pipe dough into oil, making a free-form lattice pattern;
cook until browned, flipping once.
Remove cake from oil, drain on paper towels, and top with powdered sugar.
Continue until all of the batter is used.