Need Help With Icing Question
Decorating By sunflowerfreak Updated 9 Jan 2007 , 8:49pm by Justenjoyingit
I am making a cello (chello-violin) cake that I would like to frost with real chocolate. It would be the wood part to the cello. What kind of chocolate would I use and what would I add to it to make it kind of like a frosting but more on the real chocolate side? thanks sunflowerfreak
Sounds like you should maybe use chocolate ganache. I've never made it/used it before so hopefully someone else can provide some help.
I would say get duncan hines icing cause they are really really chocolately. On a side note i have been trying to find a recipe that tastes more like their vanilla and chocolate then sugary buttercream recipe i use for decorating the cakes. anyone have any ideas?
There's a recipe on this site for Chocolate Amaretto Frosting, which I think is fool-proof and delicious, and just as great without the Amaretto added:
12 (1 ounce) squares semisweet chocolate, chopped
1 cup butter, cut into pieces
3/4 cup amaretto liqueur
Melt the chocolate in a saucepan or in the microwave, add the Amaretto (if using) and butter, and wisk until smooth. Refrigerate until frosting is of a spreadable consistency (keep checking it and stirring it).
Also, you could consider using Chocolate Fondant - you can buy it pre-made and it is SO easy to work with.
Good luck!
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