I have it on good authority that espresso with
decadent chocolate cake is an
exceptionally well balanced breakfast for one day a year. ;-)
This cake turned out incredibly well but I wasn't sure what I'd use to ice it.
@UpsideBackwards suggested I make
condensed milk icing instead of plain buttercream frosting and pointed me to
this link. (Scroll down and you'll find it.) Brilliant! I added cocoa to go with my chocolate cake and, needless to say, it really was the icing on the cake. The texture was light and fluffy and I'll probably used condensed milk more often when decorating cakes and cupcakes from now on.
Condensed milk icing
Ingredients
- 150 g butter
- 350 g icing sugar
- 1/4 cup cocoa
- 2/3 cup condensed milk
Method
- Soften butter or remove from fridge at least 30 minutes before making icing.
- Place butter in a large mixing bowl and beat on high with an electric mixer until fluffy.
- Add sifted icing sugar, cocoa and condensed milk and beat until smooth and fluffy.
4 comments:
Yum that looks so good!! :)
Kc
http://a-sparkley-silver-lining.blogspot.com/
Hi,
this icing sounds absolutely delicious!
I'd say the quantities in the Hummingbird books are quite approximate, especially the icing so I'd probably just make a lot less than it says. I like the Cake Days book better as there is so much variety but the first book is more representative of what Hummingbird actually sell in their cafes. But I'd really recommend the Love Bakery cupcake book, gorgeous recipes and they turn out brilliantly - the quantities are spot on too.
www.cookbookgoodness.blogspot.com
Yummy, Yummy, Yum, Yum, Yum!
This looks heavenly!
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