Thursday, July 30, 2009

vanilla can be nice, but if the truth be told ...

Joan doesn't usually do too many cakes with chocolate frosting, but she does offer that option. It's simply made by adding sifted cocoa to a bowl of regular buttercream frosting:
and mix well.

First up was a 7-layer chocolate cake. This is done by taking a regular round cake and slicing it into 7 equal layers [using the ever-nifty cake leveler]:
Then you rebuild the cake layer by layer with chocolate frosting between each [a lesser amount than if you were filling between just 2 layers of cake, because there are 7 layers in this thing]. And prepped with chocolate icing.
People have done 7 layer cakes, 10 layer cakes, even 15 layer cakes. I wonder why they stop at 15 though, the sky's the limit with these [literally] - just use multiple cakes and you may also need to add cake boards and dowels as you go but those would make for some awesome-looking cake slices.

And with final decoration and border:
Next up, another chocolate cake. This one, a 16" diameter round cake. It is HUGE. Soda can for size reference:
And you need a HUGE spatula to smooth it with. Regular 8" spatula for size reference:
Covering this took almost a whole bowl of frosting. If you can stand it, here's some basic calculations (R = 8"):

First we have the sides:
Area = [circumference around the cake x height of the cake]
= [PI * 2 * R] x [4"]
= 200 sq. in

And the top:
Area = [PI * R2]
= another 200 sq. in

so that's 400 sq. in of surface area to cover, and if the frosting is 0.25-0.5 in deep [as it should be], that's 50-100 cubic inches and that's between 1-2 liters of frosting, on one cake.

Anyways, to go with a chocolate cake, of course there is chocolate fondant. Which can be mixed with white for various chocolate shades and cut into circle shapes.
And put on to create a fun graduation cake:
Final task was icing 15 cupcakes for a baby shower. 12 were iced in regular buttercream frosting while the customer requested 3 to be whipped cream "frosting" which is really whipping cream that has been whipped until it's fluffy. It looks virtually the same as buttercream [L] but is much lighter [you feel like you're piping air when it's in the bag].
You're pretty limited with decorating possibilities when working with whipped cream, but it goes onto cupcakes splendidly. Topped the cupcakes with Joan's prefab fondant pieces, but the customer did request one stork so I attempted that:
That's it for today, not a very busy week overall. I believe there will be a 3D Dora tomorrow, maybe a family tree anniversary cake, and of course weddings on Saturday. But in the meantime, I am craving some real, dark, chocolate.

1 comment:

  1. Oooh, nice, love the layer cake. My grandmother used to make a devil's food cake for my aunt and apparently did one layer for each year...I think by early teens it was toppling so they had to put an end to it, though.
    And cute grad cake!
    (I was gone all week, so now you get my catch-up comments!)