How To Prevent Fondant Decorations From Sliding Off Buttercream

Every year, I manage to ruin Stephen'south altogether cake.

The starting time year we lived together, I decided to throw him a "surprise party". His family never made a big deal almost his birthday when he was younger, so I wanted to give him the birthday party he never had. Only, it wasn't really a political party. It was just me, an apartment busy with streamers and balloons, and a altogether cake.

I don't remember for certain, merely I'm guessing Betty Crocker had more of a hand in making the cake than I did. What I do remember for sure is that I didn't level the block layers. And considering the lesser layer was so domed, the acme layer bankrupt into four pieces and began sliding down the sides of the cake. At that point I didn't really have time for a backup plan, then I stuck some candles on it and resigned myself to moping. Stephen thought it was hilarious.

I don't call back what happened the next year, but I'thou sure information technology was horrifying. Probably so much so that I've completely blocked it from my memory.

By the third year we lived together, Betty and I had gone our divide ways. The cake I made from scratch was absolutely succulent. But past no means did that foreclose me from promptly throwing information technology in the trash and buying a cake at Safeway when the superlative layer slid halfway off the bottom layer and wouldn't go dorsum. (This time besides-sparse frosting was the culprit). The perfectionist in me couldn't bare to expect at it.

Concluding twelvemonth, I tried to prevent disaster by making a single-layer rectangular cake. And for the about office, I did. Except that the recipe chosen for finely chopped unsweetened blistering chocolate. And since I neither had a food processor nor a decent knife, the cake concluded up being speckled with little flakes of chocolate that I didn't chop well enough. Non a consummate disaster, but not a success either.

This year, I took every possible precaution in social club to guarantee my success. I lined the block pans with parchment paper. I refrigerated the block layers earlier assembling the cake. I made certain the frosting was the correct consistency. I leveled each layer of block. I refrigerated the cake once again after applying a crumb glaze. Nearly importantly, I was patient.

I'one thousand generally a very patient person, simply when information technology comes to blistering I'thou uncharacteristically impatient. I don't want to wait for things toarctic for 30 minutes or cool completely or ascent until doubled in volume. I just want to go to the function where I can swallow it!

Just this year I learned from my mistakes, and Stephen finally got the birthday cake he deserved. The layers stayed together. The frosting didn't take crumbs in information technology. The cake and frosting recipes were well-executed. (Although, I did almost forget to add the sugar when I was mixing the cake concoction!). All-time of all, Stephen claims it'south the best block he'due south always had. In fact, later taking the first seize with teeth, he paused for several moments before asking me, "Have yous ever eaten something so good it inverse your life?"

As they say, patience is a virtue.

Chocolate Layer Cake
Adapted from Hershey's

two cups sugar
1 & 3/4 cups all-purpose flour
3/4 loving cup natural cocoa powder (such as Hershey'due south)
1 & ane/2 teaspoons baking pulverisation
1 & 1/two teaspoons blistering soda
ane teaspoon salt
2 eggs
1 loving cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water

Directions:

1. Preheat the oven to 350°F. Coat three 8-inch block pans with nonstick spray. Line the bottoms of the pans with parchment newspaper. Spray each pan again and coat with a thin layer of flour.

2. In a big bowl, combine the sugar, flour, cocoa, baking powder, baking soda, and common salt. Add the eggs, milk, oil, and vanilla, and mix until everything is thoroughly incorporated. Stir in the humid h2o; the batter will exist very thin.

3. Divide the batter evenly among the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center of each layer comes out make clean. Cool the layers in the pans for 10 minutes before transferring to a wire rack to cool completely.

iv. Wrap each layer in plastic wrap and refrigerate for several hours or overnight. Brand the cream cheese filling and chocolate buttercream (see recipes below). When yous're prepare to gather the cake, remove the layers from the refrigerator. If needed, level each layer with a serrated pocketknife or cake leveler.

5. Identify the bottom layer on a block plate. Evenly spread well-nigh 3/iv cup of the cream cheese filling over the block, leaving about 1/2 inch margin around the edges. Summit with the 2d layer and repeat. Finally, top with the third layer. Apply a thin layer of chocolate buttercream over the peak and sides of the cake. This is only a crumb glaze, and then it doesn't need to be perfect. Refrigerate the block for nigh xxx minutes.

6. Remove the cake from the refrigerator and apply a concluding layer of chocolate buttercream, as well every bit any desired embellishments.

Cream Cheese Frosting

i loving cup (viii oz) cream cheese
iii/4 loving cup (6 oz) butter
1/2 tablespoon vanilla
vi cups (24 oz) powdered sugar

Vanquish the foam cheese and butter with an electric mixer at medium speed for about one minute. Add the vanilla and beat 1 minute more. Reduce the mixing speed to low, and add together the powdered sugar about 1/2 cup at a fourth dimension. Once the sugar is completely incorporated, beat at medium speed for well-nigh two minutes or until fluffy.

Chocolate Buttercream

1 cup (viii oz) butter
i & iii/4 cups (v oz) natural or dutch-processed cocoa powder
6 cups (24 oz) powdered saccharide
1/two cup + 3 tablespoons milk
two teaspoons vanilla

In a big bowl, combine the powdered carbohydrate and cocoa powder. Beat the butter with an electric mixer at medium speed for almost one infinitesimal. Reduce the mixing speed to depression, and add the sugar/cocoa mixture near 1/2 cup at a time. Halfway through this process, add the milk and vanilla. Once all of the ingredients are thoroughly incorporated, beat at medium speed for well-nigh two minutes or until fluffy.

Annotation: Each of these recipes makes quite a fleck of frosting! You could probably go away with half the amount of each (just halve all of the ingredients, and follow the aforementioned process), merely I usually err on the side of having also much rather than too little. You can always freeze whatsoever leftover frosting in an airtight container!

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Source: https://thenonpareilbaker.blogspot.com/2011/09/chocolate-cake-with-cream-cheese.html

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