I am making a cake for Tgvng meal, following a recipe in Better Homes and Gardens. However, it tells me to use the pre-packaged frosting and I don't think I'm going to like that stuff.
How do I make the chocolate butter cream filling like my Nana makes? I know it's really just cocoa, marg (or do you need butter?), sugar and some vanilla essence... but is there something I've forgotten?
Also, is there a difference between the stuff you would use to frost the cake, and the stuff you would use in the middle?
I would usually ask my Nana or Mum, but I'm trying to do it on my own (haha roll )...
I knew I should have paid more attention to the cooking lessons from Nana when I was young - was always more interested in licking the spoon and bowl though...
grin
Stel.
To make chocolate buttercream (?sp) for the middle, we use same weights of butter and icing (confectioner's) sugar whisked together. Then we add lashings of melted dark chocolate. (beat it in quickly before it sets) smile
You can use this on top of the cake too.
I'm sure there are more adventurous fillings available, but this works and is yummy, so we haven't strayed further wink
Another simple one to make is a chocolate ganache which you can use for both the filling and topping.
Use equal quantities of heavy cream and good quality chocolate. Put the cream in a pan and bring to just below a boil. Remove from the heat and add the chocolate, leaving a few minutes to allow the chocolate to melt. Stir until the chocolate melts with the cream, then allow to cool and thicken before using in/on the cake.
You can make choccie truffles this way too - just make the ganache then chill until solid in the fridge. Using a melon baller or teaspoon, make balls of truffle then roll in sifted cocoa powder, dessicated coconut, chopped nuts, chocolate vermicelli, or dip into melted chocolate. Place in a petit four case and enjoy at your leisure! grin
Debs x smile
Aha....
Actually I found a McDougalls Bakery book tucked in with my recipe books, and it tells you how to make buttercream and all kinds of fillings.
Unfortunately it said to use icing sugar (like Monster said to use confectioner's sugar) but I didn't have any. I thought - what difference can it make if I use regular sugar?
Haha - I know what the difference is now! I have a beautiful cake with very crunchy buttercream filling..!!
cool
Next time I shall use icing sugar.
However, I am very proud of the results. Next time I will use a sour-cream icing mix as suggested in one of my magazines.
Thanks for your help!
Stel.
lol Stel, that is so funny.
The cream cheese choc. filling that is popular here is really great on chocolate cake too. It's just the same as carrot cake topping but you add chocolate (either cocoa or real choc.).
Debs. that ganache sounds wonderful. I think I might do that for this weekend. We are going to NJ for a party. smile