What do you see in the Rye?

Don't the markings on this loaf of Polish Cottage Rye just remind you of something...
Eyes and a nose? The fairy king brandishing a carrot? A tornado? Thoughts?

As I mentioned last time I made this bread, the dough is fairly sticky, so I decided that this batch would be best made in my new-old mixer. In retrospect, that wasn't the best idea, as I don't have a dough hook and so the mixture climbed right up the beaters and into their sockets. Cleaning job aside, though, the mixer handled the stiff dough very well, and the resulting product was easier to knead by hand. Definitely considering investing in a dough hook if I can find one that will fit this old mixer.

Mystery Frosting Quiz

In the preliminary negotiations re: Jessica's birthday cake (and believe me, cake is no light diplomatic matter around here), she mentioned that she loves the icing that used to be found in old school Italian-American bakeries. According to her, this treat is not a straight buttercream, not a stiffened whipped cream, and it used to be sold packaged in stores when we were young. (Update: Jessica says it was not packaged in stores, but available on supermarket sheet cakes). My inquiries have yielded very little decisive info except the fact that large bakeries use wholesale quantities of gross-sounding products like 'Sweetex' and 'Bright White.' I have a feeling that this icing lives differently in the memories of everyone, and if you asked ten people they'd all say they remembered it and each be describing a different one. So far, I have one recipe I think might get me close, and I'll say no more until it comes to the test.

But, this seems like an excellent opportunity to open up the question, in the manner of the wicked son. What does 'old-fashioned Italian bakery sheet cake frosting' mean to you? Got a recipe? A memory? Please share. Your contributions could prevent an international incident.