March 14 2010
Another chocolate cake
I’m very satisfied with the texture and the consistency of the buttercream icing I made today.
To make pink colored icing, I just added 2 drops of pink food coloring to the buttercream icing.
Making icing patterns is one of the quickest and easiest ways to garnish a cake – simply use a frosting cone made from parchment paper or use a ziploc bag with tip #2 to pipe out the icing following whatever patterns you’d like to create.
Under the icing patterns is cocoa powder which I sifted over the frosted cake to make it look more appealing.
I first came up with the garnishing on the bottom left with the chocolate garnishes. However, the cake should be put in the fridge so that the chocolate garnishes could hold up their shapes. That’s why I decided to remove the chocolate garnishes and gave the cake another style of garnishing – white and pink buttercream icing patterns.
CHOCOLATE CAKE (Rose Levy Beranbaum’s recipe):
– 1/2 cup + 1 Tbsp unsweetened cocoa powder
– 1/2 cup boiling water
– 2 large eggs (room temperature)
– 3 Tbsps water
– 1 1/2 tsps vanilla extract
– 1 1/2 cups all-purpose flour
– 1 cup sugar
– 2 tsps baking powder
– 1/2 tsp salt
– 1 stick unsalted butter
– 2 Tbsps canola oil
I followed Wilton’s recipe which is easy to make and the texture is really fluffy.