Smooth with a bench scraper or offset spatula. Now frost the cake with a thicker layer of buttercream. Refrigerate the crumb-coated cake about 15 minutes or until firm to the touch. It’s ok if it looks messy, the goal is to trap the crumbs in this layer so that the final layer of buttercream is crumb-free and smooth. Using an offset spatula add a thin layer of buttercream on the sides of the cake and top of the cake, scraping off any extra with a bench scraper or icing scraper. Stack the next cake layer on top and repeat, ending with the final layer of cake, top side down. To assemble the cake, place a dab of buttercream on your cake board or plate and then place the first layer of cake on top. Shape into a ball and place in the freezer while you prepare the rest of the cake. To make your ‘ice cream scoop’ mix the cake scraps from leveling your cake with a spoonful of buttercream to form a dough-like mixture. See the instructions below for making cake layers in advance in my Peanut Butter Oreo Cake post. A day or two before I need to serve the cake I bake the layers and then freeze overnight. I rarely bake and decorate the same day.Level the layers by gently trimming a small amount off of the top with a long serrated knife. Those small scraps we’re taking off the top will be used to create the ‘ice cream cone’ cake ball decoration. For this cake you will want to level your cakes, even if they bake relatively flat.Before placing your layers in the oven, tap them a few times on the counter to get the air bubbles out.You can also use a stand mixer on low speed, just make sure to not over mix. For this batter I often just use a whisk and mix by hand. Don’t over mix your cake batter! You want to mix just until everything is combined and smooth.Alternatively if you don’t have baking spray or parchment paper you can rub the pans with butter and dust with cocoa powder. When using 6” pans I find that a non stick baking spray is enough, when I use 8” pans (or larger) I usually line the bottom with parchment paper. its usually with the hot fudge and other toppings. Ice cream cone: you can usually find ice cream cones near the ice cream aisle in the grocery store.Green food coloring: I prefer to use gel food coloring, such as AmeriColor.Powdered sugar: If you are using organic powdered sugar, you will want to sift it first for best results.It’s not overpowering and pairs perfectly with the layers of decadent chocolate cake. Peppermint extract: We’re just using a little extract to get a hint of mint flavor.You can leave it out at room temperature about an hour before you need to use it, or microwave it for about 15 seconds to soften. For the mint frosting we want to use room temperature or softened butter. I find that when I use unsalted butter I have to add a lot of salt to balance out the sweetness of most of my recipes, especially buttercream. You’ve probably heard to use unsalted because there can be discrepancies in how much salt is in different brands but I have yet to come across a brand of butter that is too salty. Salted butter: I only bake with salted butter.Vegetable oil: I almost always go for oil over butter in chocolate layer cakes to make it super moist.Let sit for about five minutes before adding to your batter. Add one tablespoon of lemon juice to a measuring cup and then add enough milk until you have 1 cup total. Buttermilk: If you don’t have store-bought buttermilk you can easily substitute with milk and lemon juice.Another good one, slightly cheaper is Ghirardelli Unsweetened cocoa. Cocoa powder: If there’s one ingredient I usually go for a higher quality on its cocoa.If you don’t have coffee or prefer to to use it you can substitute hot water. The coffee just enhances the chocolate flavor, the baked cake will not have a coffee flavor. I often add espresso powder to brownies and for cakes such as this one I add freshly brewed hot coffee. Coffee: anytime you’re baking something chocolatey adding coffee doesn’t hurt.Chocolate Chips: I love baking with Guittard Semisweet Baking Wafers because they melt so smoothly, but you can use regular chocolate chips or whatever you have on hand.
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