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Shiny chocolate icing?

 
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sneeuwklokje



Joined: 08 Mar 2006
Posts: 277

PostPosted: Thu Jan 17, 08 9:27 pm    Post subject: Shiny chocolate icing?  Reply with quote    

You know, the ever so slightly hardish sort that is on the outside of cakes? Although it doesn't matter if it is soft, but shiny is what I'm after. How do you make it, and, can you use cocoa powder instead of proper chocolate? Actually, now I come to think of it, how do you make the softer sort to squish the two layers together?

Need to know for a birthday cake experiment.

New Brunswick



Joined: 31 Dec 2006
Posts: 118
Location: New Brunswick, Canada
PostPosted: Thu Jan 17, 08 9:40 pm    Post subject: Reply with quote    

The shiny cicing can be done by melting choclate witha small amount of cream which gives it a nice shine....a ganache. this is more expensive way.

I have melted butter or marg with a small amount of milk then beaten in icing sugar and cocoa powder. It also usually needs a small amount of hot water to get it to the right consistency.

Soft for the inside...beat marg and icing sugar and cocoa powder easiest with an electric beater then it gets really light and fluffy

Can't give actual measurements as tends to be by eye. Will look in recipe books to see if they give amounts
Sue

New Brunswick



Joined: 31 Dec 2006
Posts: 118
Location: New Brunswick, Canada
PostPosted: Thu Jan 17, 08 9:46 pm    Post subject: Reply with quote    

2 oz butter, 4oz icing sugar, 1 tablespoon milk. Basic butter icing...soft one
To flavour it 1 tabspoon chocolate powder

Ganache
1/2 pt double cream
1oz butter
10oz dark chocolate

Fudge frosting

1 oz butter
1/2oz cocoa
6oz icing sugar
2 tabspoons milk


Hope that helps

bagpuss



Joined: 09 Dec 2004
Posts: 10507
Location: cambridge
PostPosted: Thu Jan 17, 08 9:49 pm    Post subject: Reply with quote    

I get good shiny icing by melting butter and milk and either adding chocolate to be melted or whisking in lots of cocoa powder then adding icing sugar and beating it untill its thick enough the leave the sides of the bowl clean

if you spread it quickly before it starts to set it is nice an shiny. tasty too

nigella has an interesting one where you boil 75-100gs sugar, a couple of table spoons of golden syrup and 60mls of water untill the sugar is disolved then melt 125g of chocolate in it and pour over the cake

Jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 34918
Location: Devon
PostPosted: Thu Jan 17, 08 9:49 pm    Post subject: Reply with quote    

Ooooh, where's the thread where Chrissy posted the recipe that Ruby made me for my birthday? That was yummy and the icing was fantastic!

here it is.

The Nigella one!

bagpuss



Joined: 09 Dec 2004
Posts: 10507
Location: cambridge
PostPosted: Thu Jan 17, 08 9:50 pm    Post subject: Reply with quote    

generally adding more milk, water or single cream to an butter cream will make it softer, you need to watch it by eye to decide how soft you want it

gourmetfungi



Joined: 18 Dec 2007
Posts: 42
Location: Bristol
PostPosted: Fri Jan 18, 08 9:28 am    Post subject: Reply with quote    

Good stuff. One thing to remember though. Be sure to use unsalted butter and a good quality one at that. Do not use margarine it will be disgusting. And be sure not to use one of those spreadable butters as they contain vegetable oils.

sneeuwklokje



Joined: 08 Mar 2006
Posts: 277

PostPosted: Fri Jan 18, 08 9:22 pm    Post subject: Reply with quote    

Ah, wonderful people. Thanks for the recipes and the tips.

But...I am a bit worried about what gourmetfungi mentioned regarding the use of butter and marg. I can't take any dairy products and use "Pure" - the green one - so, I'm not sure if it will work or not?

Sorry, guess I should have mentioned the diet restriction thingy in the beginning.

bagpuss



Joined: 09 Dec 2004
Posts: 10507
Location: cambridge
PostPosted: Fri Jan 18, 08 11:57 pm    Post subject: Reply with quote    

sneeuwklokje wrote:
Ah, wonderful people. Thanks for the recipes and the tips.

But...I am a bit worried about what gourmetfungi mentioned regarding the use of butter and marg. I can't take any dairy products and use "Pure" - the green one - so, I'm not sure if it will work or not?

Sorry, guess I should have mentioned the diet restriction thingy in the beginning.


I suggest experimenting, you might be okay, I would start with a small quanitity to start with though as it would be a shame to waste

if you like the taste of your marg then I wouldn't worry about it

alternatively you might getting a decent icing with a mix of oil and water though you would need to check the taste

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