Comments on: Birthday Cake Details

By: Renée

Renée — Sun, 03 Aug 2008 19:59:42 +0000

I have this frosting, that just comes out smooth everytime I use it.
It’s a recipe that belongs together with a chocolate cake, but I’m to lazy right now to look up the recipe of the cake.
For the icing, you just need a same amount of dark chocolate and creme fraîche. Just melt the chocolate and add the creme fraîche.
Just make sure you let the cake cool down before you put on the icing, as the icing tends to melt and drip of the cake when it’s still hot.
The icing goes great together with my chocolate cake recipe, as the cake is very very sweet, because the icing has a bit of the biterness of the dark chocolate and some sourness (not sure if it’s with double s though :p) of the creme fraiche, if you know what I mean.
I spread the icing with a regular table spoon, don’t have a special tool for that.
Let me know when you tried it!

By: Shaky

Shaky — Mon, 18 Feb 2008 21:35:25 +0000

I decorate cakes for all occasions, I mostly do fondant covered cakes though.Using one of those knives do wonders! when you are done frosting just submerge the knife in hot water and remove the excess of water and finish one last time frosting like that.
Definitely allow the cake to cool off completely before frosting.

By: Niecie

Niecie — Wed, 09 Jan 2008 22:35:51 +0000

I’ve been meaning to get one of those myself… I have dreams of decorating an awesome beautiful, professional looking cake everytime I bake one. And then I’m done and take a look and I think I overestimate my skills, lol.

By: Joyful Abode

Joyful Abode — Mon, 07 Jan 2008 23:36:30 +0000

Niece, I think you’re right… I should get one of those metal icing spatulas. I used a knife with the last cake I made and it worked a LOT better than using the rubber spatula. I bet one of those flat metal ones would be the best.

By: NIecie

NIecie — Mon, 07 Jan 2008 18:58:36 +0000

I know this is really old and you probably won’t even know I’m commenting but I just had to say… instead of putting all the icing on top and then smoothing it around you should scoop it out with your spatula (I use the rubbery things, but I’m not sure what they’re really called) and spread it like that and just keep scooping what you need when you need it. That might keep down the over working of the icing. I kinda think putting all of it right on top before icing it and spreading only works if you have one of those funny knife like metal things for icing cakes and a bionic wrist cuz noone with all human parts can do some of the stuff emeril does.

By: admin

admin — Sun, 26 Aug 2007 18:44:22 +0000

DSB… he doesn’t sell it to the public. Just to us! haha. He’s a beginning beer brewer, and it’s sort of a hobby.

If you’re near Auburn University, maybe… haha.

By: Devilish Southern Belle

Devilish Southern Belle — Sun, 26 Aug 2007 18:15:04 +0000

I suck at frosting cakes…no matter what I try. But that beer? Sounds delish! Does he sell it anywhere?

By: admin

admin — Tue, 21 Aug 2007 01:23:34 +0000

Wendy, if I discover the secret, I will tell the WORLD!

By: Wendy

Wendy — Tue, 21 Aug 2007 00:03:26 +0000

I wish I knew a secret to icing perfection but that is definitely an area where I do not excel. When (not if) you discover this secret will you pretty please tell me?

By: admin

admin — Sun, 19 Aug 2007 13:42:34 +0000

Very cool. I hope it works out for you!

Also, I think I needed to let the cakes cool MORE than I did before trying to frost… I think it sort of melted the icing some. Maybe I’ll let them cool overnight next time.