Crusting B/c In Chocolate Flavor...can It Be Done??
Decorating By Kahuna Updated 15 Oct 2006 , 7:35pm by mmdd
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.
I've never used a chocolate crusting BC..does it tend to show "cracks" more?
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.
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.
http://www.cakecentral.com/cake-decorating-ftopict-44221.html
I think that'll lead you to the thread.
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.
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!
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!
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!!!! 
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