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So, I wanted to make a pretty cake to take to Easter meal at my aunt-in-law's house. I settled on very dark chocolate cake with chocolate chips in it, and white chocolate frosting. Here are the steps I did of frosting the cake. The dark Army green frosting was supposed to be bright green, but I made a mistake with the food dye, so it turned out kind of grayish BUT WHATEVER it still tastes good. Also I think this cake is probably better than most people could do. Not to brag on myself or anything. Actually yes, that was to brag on myself. I made this delicious fucking thing and I made parchment paper decorator's bags to do the design. SO. I ROCK. OKAY?
Category Artwork (Traditional) / All
Species Unspecified / Any
Size 718 x 682px
File Size 651.9 kB
When I was in culinary training, designing was one of the things I just could never do. I write nice enough (for a guy), but it just never translated to lettering and designing on cakes. That's one of the things I regret not working more on, but oh well.
Very purdy cake, though. =) Dark chocolate sounds so good now after seeing this.
Very purdy cake, though. =) Dark chocolate sounds so good now after seeing this.
The bad thing about the frosting was that the flavor of the white chocolate was pretty overpowered by the dark chocolate of the cake, so you couldn't really taste the white chocolate unless you tasted the frosting by itself! I think on a white or strawberry cake though the frosting would be great.
http://www.wilton.com/recipe/White-.....tercream-Icing
This is the recipe I based mine off of. :) The changes I made were more white chocolate (36 oz, very gently melted with constant stirring because they scorch super easy), more milk (probably more around 1 cup, maybe 1.5), and I only did 7 cups of confectioner's sugar. It was too stiff to spread which is why I ended up adding more milk. Also, I used all butter instead of shortening.
Good luck. :3
This is the recipe I based mine off of. :) The changes I made were more white chocolate (36 oz, very gently melted with constant stirring because they scorch super easy), more milk (probably more around 1 cup, maybe 1.5), and I only did 7 cups of confectioner's sugar. It was too stiff to spread which is why I ended up adding more milk. Also, I used all butter instead of shortening.
Good luck. :3
cake: 1 box fudge flavor cake, 1 box dark chocolate cake = blend all together with ingredients listed on both boxes, add 1 bag miniature chocolate chips
http://www.wilton.com/recipe/White-.....tercream-Icing
This is the recipe I based mine off of. :) The changes I made were more white chocolate (36 oz, very gently melted with constant stirring because they scorch super easy), more milk (probably more around 1 cup, maybe 1.5), and I only did 7 cups of confectioner's sugar. It was too stiff to spread which is why I ended up adding more milk. Also, I used all butter instead of shortening.
Good luck. :3
http://www.wilton.com/recipe/White-.....tercream-Icing
This is the recipe I based mine off of. :) The changes I made were more white chocolate (36 oz, very gently melted with constant stirring because they scorch super easy), more milk (probably more around 1 cup, maybe 1.5), and I only did 7 cups of confectioner's sugar. It was too stiff to spread which is why I ended up adding more milk. Also, I used all butter instead of shortening.
Good luck. :3
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