Double Chocolate Skor cake and cupcakes |
To give you an idea of what I've done before, here are a couple of cakes from the past:
You've got the dark side vs. the good side (good side? light side? what is it Star Wars folks?) Yoda floated on his own cake. |
Can you tell I like chocolate cake with boiled icing? I do. A lot. I especially like it when there is leftover icing... It's so good. (Let me know if you want the recipe for that icing - it's easy and soooo yummy!)
A few years ago, we bought his birthday cake from a local cupcake business, Saint John Cupcake Salon. Sadly, that business has since closed. The cake I got him was based on his favourite cupcake - "Toffee Time." It was a vanilla cupcake, topped with delicious chocolate buttercream and toffee bits. Since we miss that business so much, I thought I'd try to make my own version of the cake.
The Cake: The original cake was a three level vanilla cake, but I decided to do a one layer chocolate cake and a dozen cupcakes. I used my reliable cake recipe, found here. It makes a really chocolate-y moist cake, so I wasn't going to mess with perfection!
The Frosting: For the frosting, I used my own recipe. The recipe that goes with the cake on the above website never really worked for me. It was really good, but didn't spread the way I like, so I decided to make up my own recipe, based on what I usually use for vanilla buttercream. It turned out great, so I thought I'd share below:
Chocolate Buttercream:
Note: I was able to frost a single layer cake, 12 cupcakes and still have about 1.5 cups leftover, so this would do a double (or maybe even a triple) layer cake.
Ingredients:
1 Cup butter (softened to room temperature, not melted)
1C + 2T cocoa (sift to remove lumps)
6 C icing sugar (sift to remove lumps)
1/2 C milk
2 t vanilla
(you could also add a little espresso powder or instant coffee to give it a hint of a mocha flavour like the cake)
Instructions:
1) Beat softened butter and cocoa together, with paddle attachment. (I assume a regular beater would work, too.)
2) Add 4 C icing sugar, one cup at a time, beating well in between
3) Add 1/4 C milk and vanilla and beat well
4) Add remaining sugar one cup at a time, beating well
6) Add remaining milk until frosting is desired consistency
7) Frost your cake and enjoy the sugar rush!
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