Helptrying To Please The Unpleaseable(Need Back In The Will)
Decorating By Aliwis000 Updated 3 Apr 2007 , 10:11pm by wgoat5
First off, we had a big storm down here a few days ago and ever since my internet has been running super slow, which means not cake central!...I am losing touch with reality and miss you girls and guys!
But here is my question
My grandparents have everything they want/need but for Easter I thought it would be fun to make them a cake, my grandpa is a very hard to please man but loves chocolate cake. So I thought I would do a simple chocolate cake with pirouette cookies around with a ribbon. Many are on this site (beautiful work too!). Anyway I am aiming to please my Grandpa and he likes chocolate but not over chocolate, no fudge or extra sweet if you know what I mean, just chocolate. I was thinking of doing a devils food cake with chocolate buttercream icing. So two questions:
1. Other than chocolate buttercream does anyone know of a icing that is chocolate but no too sweet or chocolatey?
2. If i want to put slices of strawberries between the layers will this be ok? I have never worked with fruit in a cake like this (though I have done strawberry shortcakes). Will the berries keep..etc?
I know this is long but any and all help would be greatly appreciated!
~Alicia
no to the strawberries, they will make everything all squidgy.
the only other icing i can think of would be a whipped chocolate ganache or even a non whipped one.
good luck
why not try strawberry presereves, or a sleeve strawberry filling instead of real strawberries on the inside, then top with fresh strawberries?
i agree that a whipped ganache would be yummy.
For a chocolate buttercream that is not at all overly sweet, try this one:
1c butter
1 tbsp + 1 tsp milk
6 ounces bittersweet chocolate, melted
1 tsp vanilla extract
1 1/4c powdered sugar, sifted
Beat butter until smooth and creamy (approx 3 mins), add milk and beat until smooth, add chocolate and beat well. Add vanilla and beat for 3 mins. Add sugar and beat until creamy and of desired consistency.
Oh yeah, I forgot to mention that I did a choc fudge cake with the whipped chocolate ganache recipe here (the one that says to put some melted choc. on the layers before filling for a little crunch). I filled and iced the cake with the wcg, then I thawed out a package of frozen raspberries (you could use strawberries) squished them up good with sugar and a little cornstarch and put it on top of the cake! Wow, was it good!!! I even heard my sil whisper to her hubby that she wants it for her birthday!! Everyone loved it!!!!
P.S. my inlaws are kinda hard to please, too!
I made a choc cake with white choc strawberry cheesecake filling. Man, that was sooo good! Time-consuming, yes, but really worth it! If that doesn't keep you in the will, nothing will! (You can mail me a check for my share of the "will" consulting fee!)
Cheers!
I have used fresh strawberry filling many times with success. I cut the strawberries in small pieces to make it easier when cutting the cake. I cut up the strawberries add a generous amount of sugar. Once the berries have given up thier juices I use a slotted spoon to transfer them to the cake layers. I torte my cakes and just put a single layer of berries (don't over fill) so you don't get any sliding/squishing around. But it will need to be refridgerated.
You can also cover the cake with regular ganache. You can adjust the sweetness by the type of chocolate you choose.
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