3 tablespoons butter
3 ounces baking chocolate
3 cups confectioners' sugar
1/4 teaspoon salt
1 /2 cup milk
1 teaspoon vanilla
Melt butter in small saucepan; add chocolate and stir constantly over very low heat until melted. Pour into small mixer bowl. Add remaining ingredients; beat until well blended; chill until spreading consistency, 10-15 minutes. Fills and frosts a 9-inch layer cake or 13x9-inch cake.
Icing the cake - start with a level cake surface. If the cake layers are uneven, trim off the raised portions using a serrated knife. You can chill the cake first and may be easiest to do while until in the pan. Brush off all loose crumbs and you're ready to put the layers together. Put layers together with icing. Use a spatula to cover the top of the bottom layer with icing. Now place the top layer in position, so the flat base is the top of the cake. Ice the top of the cake. Place a large amount of icing on the center of the top layer. Spread the icing out evenly over the top of the cake with a spatula, pushing the excess icing down onto the sides of the cake. Be sure to keep the spatula on the icing, not on the surface of the cake. Cover the sides, smooth out icing. Ice the sides of the cake a section at a time, turning the plate as you continue around the cake. When the sides are covered, hold the spatula upright against the cake. Apply a little pressure to the spatula and turn the cake plate one complete rotating to smooth the icing. Next place the spatula flat on one edge of the cake top and slowly move it across to the other side, removing excess icing. This gives the cake a smooth finish for decorating.
No comments:
Post a Comment