Crusting B/c In Chocolate Flavor...can It Be Done??

Decorating By Kahuna Updated 15 Oct 2006 , 7:35pm by mmdd

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Kahuna Posted 13 Oct 2006 , 10:02pm
post #1 of 16

If so does anyone know a recipe??

15 replies
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springlakecake Posted 13 Oct 2006 , 10:43pm
post #2 of 16

Sure! I just use my regular BC recipe and add in a couple of TBS of cocoa until you get the flavor/color you are looking for (I like the hersheys dutch processed -dark...it's much yummier IMO) You will likely need to thin it down a little more unless you reduce the powdered sugar.

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MrsMissey Posted 13 Oct 2006 , 10:50pm
post #3 of 16

...absolutely! I just use the Wilton Chocolate BC recipe but I use butter flavored Crisco in place of the regular!

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Kahuna Posted 14 Oct 2006 , 10:03pm
post #4 of 16

Thanks you guys, I'm going for it!! I really appreciate the advice as I don't have a lot of time to experiment this week. Thanks you saved me a ton of time!!

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mmdd Posted 14 Oct 2006 , 10:42pm
post #5 of 16

And, if you love chocolate, it's really really yummy!!!!!

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IHATEFONDANT Posted 14 Oct 2006 , 10:48pm
post #6 of 16

I've never used a chocolate crusting BC..does it tend to show "cracks" more?

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mmdd Posted 14 Oct 2006 , 11:08pm
post #7 of 16

I've never had a problem with it showing cracks.

It's just like regular bc, but chocolate.

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licia Posted 14 Oct 2006 , 11:15pm
post #8 of 16

Kinda off the subject can you use the mmf recipe and make it chocolate somehow?????

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IHATEFONDANT Posted 14 Oct 2006 , 11:17pm
post #9 of 16
Quote:
Originally Posted by mmdd

I've never had a problem with it showing cracks.

It's just like regular bc, but chocolate.




Sometimes my white cracks. I think I read that a couple of drops of vinegar takes care of cracking problems.

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licia Posted 14 Oct 2006 , 11:21pm
post #10 of 16
Quote:
Originally Posted by IHATEFONDANT

Quote:
Originally Posted by mmdd

I've never had a problem with it showing cracks.

It's just like regular bc, but chocolate.



Sometimes my white cracks. I think I read that a couple of drops of vinegar takes care of cracking problems.




Are you putting the vinegar in the whole mixture or rubbing it on the cake? Can you make mmf chocolate.

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Rambo Posted 14 Oct 2006 , 11:50pm
post #11 of 16

You can make chocolate mmf I just read it in a thread last week. I think I wrote it down if I can find it, I'll post it here for you. Just give me a minute to look thru my vast supply of 3x5 cards.

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Rambo Posted 14 Oct 2006 , 11:55pm
post #12 of 16

http://www.cakecentral.com/cake-decorating-ftopict-44221.html

I think that'll lead you to the thread.

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IHATEFONDANT Posted 14 Oct 2006 , 11:56pm
post #13 of 16
Quote:
Originally Posted by licia

Quote:
Originally Posted by IHATEFONDANT

Quote:
Originally Posted by mmdd

I've never had a problem with it showing cracks.

It's just like regular bc, but chocolate.



Sometimes my white cracks. I think I read that a couple of drops of vinegar takes care of cracking problems.



Are you putting the vinegar in the whole mixture or rubbing it on the cake? Can you make mmf chocolate.




I think I recall that you add the vinegar to your BC recipe and then mix it right in.

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clever_cakes311 Posted 15 Oct 2006 , 12:01am
post #14 of 16

I had posted this before, but I strongly reccomend Watkins Chocolate Extract. It works like the Wilton recipe for regular buttercream, where you add butter or almond flavoring. Just using chocolate extract instead. You can type it into the google search engine and find it online or sometimes if you have an old-time general store in town, they will carry it. Trust me people, this stuff is the BEST!

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wgoat5 Posted 15 Oct 2006 , 12:24am
post #15 of 16

The double chocolate BC recipe on this site crusts over and is AWESOME...Tastes wonderful..just make sure you whip well or you might get a few little lumps of chocolate...and I modified it with melted chocolate (semi-sweet) chips. Heres an ugly picture of an ugly cake but I wanted to show you how smooth it can be!
LL

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mmdd Posted 15 Oct 2006 , 7:35pm
post #16 of 16
Quote:
Originally Posted by IHATEFONDANT

Quote:
Originally Posted by mmdd

I've never had a problem with it showing cracks.

It's just like regular bc, but chocolate.



Sometimes my white cracks. I think I read that a couple of drops of vinegar takes care of cracking problems.




Does it just crack, like all on its own? Or if the cake has been moved? Sometimes the crusting bc icing will crack if there's not enough support under the cake.






Nice cake, wgoat! Not ugly at all!!!! thumbs_up.gif thumbs_up.gif

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