I am making a chocolate cake for New Year's, and want to pipe a border around the top of the cake. However, the frosting is not buttercream, and I'm not sure if it will be the right consistency for piping (too soft? etc.). I will paste the recipe below. The mixture is refrigerated until firm and then whipped, but of course it will warm up as it sits. Any opinions would be appreciated--this is my first time piping! Thanks in advance!
- 2-1/2 cups heavy cream
- 3 oz. (6 Tbs.) unsalted butter
- 1 vanilla bean, split lengthwise and seeds scraped out
- 6 oz. bittersweet chocolate, finely chopped
- 2 cups granulated sugar
- 6 oz. (2 cups) natural unsweetened cocoa powder; more for decorating
- 1/2 cup Lyle’s Golden Syrup
- 1/4 tsp. kosher salt
Sorry, I don't know a thing about this type of frosting.
Neither do I really. Y ou are probably going to have to experiment yourself. Fill 2 bags, refrigerate them several hours; Use one while the other continues to chill, trading bags as you work. Another trick some have3 used is to keep a cold cloth near so you can chill you hand as you work. If you use 'plastic' bags wrap the cold cloth around the bag. Hope those suggestions help some.