What Doyou Think Of This Icing/cake Combo
Decorating By MomLittr Updated 8 Aug 2007 , 9:59pm by MomLittr
Definitely 
Think chocolate cheesecake, or swirled chocolate cheesecake brownies, or tiramisu (I know-there's coffee & amaretto in that too 
)
Go for it! I'm with Doug, though. Make sure it's a dark chocolate cake so the cream cheese doesn't completely knock out the flavor of the chocolate.
use it in the chocolate cake for extra kick!
will add an interesting "tang" that will complement the cream cheese
just sub it for the water.
Hey Doug, would the buttermilk need to bake longer ,
use it in the chocolate cake for extra kick!
will add an interesting "tang" that will complement the cream cheese
just sub it for the water.
Hey Doug, would the buttermilk need to bake longer ,
no.
it's just going to add "tang" -- more pronounced than the one that sour cream adds when used in a cake.
other than that, just replacing liquid for liquid.
use it in the chocolate cake for extra kick!
will add an interesting "tang" that will complement the cream cheese
just sub it for the water.
Hey Doug, would the buttermilk need to bake longer ,
no.
it's just going to add "tang" -- more pronounced than the one that sour cream adds when used in a cake.
other than that, just replacing liquid for liquid.
Good Deal, thanks for the infor i noticed your in Lumberton Nc how far away is that from Tennessee, and do you have a good cake supplier over there?? Nothing much here in cake supplies, im trying to find a good supplier thats kinda close to where im at,
at least 3 hours to TN
find I-95 & follow it to just above the NC/SC border -- there's Lumberton....and back up the way in Fayetteville is where I go for cake supplies.
Great whats the name of the place??
red velvet is chocolate cake dyed red, so your flavor combination is basically the same minus the color.
if you add the buttermilk, it will make the chocolate cake moist and taste SO good. i wouldnt recommend straight up subbing the bmilk for water because the acidity of the bmilk and chocolate need the right balance of leavening (baking powder or soda).
there is an amazing chocolate cake recipe using bmilk in a book by kate sullivan and margaret braun. if you'd like it, let me know and i'll post it. it is absolutely delicious, seriously moist, light and so so chocolatey!
http://forum.cakecentral.com/cake_recipe-901-Whipped-Cream-Frosting.html
have you tried this cream cheese recipe? YUM!
red velvet is chocolate cake dyed red, so your flavor combination is basically the same minus the color.
if you add the buttermilk, it will make the chocolate cake moist and taste SO good. i wouldnt recommend straight up subbing the bmilk for water because the acidity of the bmilk and chocolate need the right balance of leavening (baking powder or soda).
there is an amazing chocolate cake recipe using bmilk in a book by kate sullivan and margaret braun. if you'd like it, let me know and i'll post it. it is absolutely delicious, seriously moist, light and so so chocolatey!
melysa
would you share your choco recipe with me
Thanks
red velvet is chocolate cake dyed red, so your flavor combination is basically the same minus the color.
if you add the buttermilk, it will make the chocolate cake moist and taste SO good. i wouldnt recommend straight up subbing the bmilk for water because the acidity of the bmilk and chocolate need the right balance of leavening (baking powder or soda).
there is an amazing chocolate cake recipe using bmilk in a book by kate sullivan and margaret braun. if you'd like it, let me know and i'll post it. it is absolutely delicious, seriously moist, light and so so chocolatey!
melysa
would you share your choco recipe with me
Thanks
sure, it'll take me awhile to type up and i dont have time right this minute, but i'll get to it soon. if i forget, please pm me with a reminder!
I made my (doctored) cake last nite using 1 C buttermilk instead of water (added the additional 1/3 of straight water as it called for 1-1/3 C water). I usually add a box of pudding and extra egg, and it seems to be very moist. Will find out tonite when I level and torte the cake. That cream cheese frosting sounds good.....I will be doing a crusting cream cheese icing for this cake, but will keep that one in mind for my own cake that does not need any decorating! Yummy!
Thanks for all the responses. will post a pic tomorrow
deb
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