Baked a cake, baked a cake,
If I knew you were a-coming I'd a-baked a cake,
Howa do, howa do, howa do!!
Sorry to have butchered those lines, but trying to find the song on the IMDB - Internet Movie Data Base - for "Same Time, Next Year", was painful, so I went by memory.
Okay, So it's the Hubby's BD this weekend and he wants the 3-layer, Death-by-Chocolate cake I made for him many, many moons ago. Personally, the C@H's Flourless Chocolate Torte is less painful, and that only takes two days to do.
It's a McCall's Cookbook recipe that I received by mail, but never bought the book.
I have the cake layers down pat, I bought three cake tins, they're dark so I need to cook less time for the doneness, so that's not the problem, I can even out the layer portions. I need help with the icing portions. The icing recipe is absolutely delicious and he wants like 1/2" between the layers, so I end up making 3 batches only to have the "outside layer" too thin. What's the ratio of inside layer to outside layer of icing? And for a 3-layer cake? The layers actually work out to be 2 1/2" a piece.
I've been looking for a cake book that will help me portion the icing layers, but I haven't found any such book yet.
Could someone help me with the portions?
Here's the recipe:
CAKE:
1 C unsweetened cocoa
2 C boiling water
2 1/4 C sifted all-purpose flour
2 tsp baking soda
1/2 tsp slt
1/2 tsp baking powder
1 C butter (Plugra is GRE-EAT!!)
2 1/2 C granulated sugar
4 eggs
1 1/2tsb vanilla extract
FROSTING: (and I make 3 batches of this, be still all your hearts)
1 pkg (6 oz) semisweet pieces - screw that, I use Ghiradelli bars
1/2 C light cream
1 C butter - again, Plugra, love the Hubby to death, literally
2 1/2 C Confectioners butter
The original recipe calls for a whipped cream filling that really collapsed under the weight of the layers, so I never did that again.
Please help me you Chefs! I have to make each icing batch one at a time and had to work it on the cake at once because it would melt if it wasn't refrigerated after an hour. I do it in a glass bowl over ice with a hand mixer cause that's the only way I know how.
Yeah, it's a PITA, but he's put up with my for 22 years, I can do something for him at least once a year.
TIA!!
Barbara
If I knew you were a-coming I'd a-baked a cake,
Howa do, howa do, howa do!!
Sorry to have butchered those lines, but trying to find the song on the IMDB - Internet Movie Data Base - for "Same Time, Next Year", was painful, so I went by memory.
Okay, So it's the Hubby's BD this weekend and he wants the 3-layer, Death-by-Chocolate cake I made for him many, many moons ago. Personally, the C@H's Flourless Chocolate Torte is less painful, and that only takes two days to do.
It's a McCall's Cookbook recipe that I received by mail, but never bought the book.
I have the cake layers down pat, I bought three cake tins, they're dark so I need to cook less time for the doneness, so that's not the problem, I can even out the layer portions. I need help with the icing portions. The icing recipe is absolutely delicious and he wants like 1/2" between the layers, so I end up making 3 batches only to have the "outside layer" too thin. What's the ratio of inside layer to outside layer of icing? And for a 3-layer cake? The layers actually work out to be 2 1/2" a piece.
I've been looking for a cake book that will help me portion the icing layers, but I haven't found any such book yet.
Could someone help me with the portions?
Here's the recipe:
CAKE:
1 C unsweetened cocoa
2 C boiling water
2 1/4 C sifted all-purpose flour
2 tsp baking soda
1/2 tsp slt
1/2 tsp baking powder
1 C butter (Plugra is GRE-EAT!!)
2 1/2 C granulated sugar
4 eggs
1 1/2tsb vanilla extract
FROSTING: (and I make 3 batches of this, be still all your hearts)
1 pkg (6 oz) semisweet pieces - screw that, I use Ghiradelli bars
1/2 C light cream
1 C butter - again, Plugra, love the Hubby to death, literally
2 1/2 C Confectioners butter
The original recipe calls for a whipped cream filling that really collapsed under the weight of the layers, so I never did that again.
Please help me you Chefs! I have to make each icing batch one at a time and had to work it on the cake at once because it would melt if it wasn't refrigerated after an hour. I do it in a glass bowl over ice with a hand mixer cause that's the only way I know how.
Yeah, it's a PITA, but he's put up with my for 22 years, I can do something for him at least once a year.
TIA!!
Barbara
When life gives you lemons, make lemonade. Then find someone whose life has given them vodka.