This year we baked a chocolate cake for one of my friends' birthday picnic. We were a bit ambitious. It is not just a chocolate cake. We decorated with chocolate buttercream and piping writing with royal icing.
Chocolate Cake With Chocolate Buttercream And Royal Icing
|Recipes from King Arthur Flour's original cake pan cake, 'Sweet' book page 81 from Valerie confections and make royal icing.|
- 180g plain flour
- 200g sugar
- 20g cocoa powder
- 2g (1/4 teaspoon) salt
- 2g (1/2 teaspoon) espresso powder
- 9g (1 teaspoon) baking soda
- 9g (1 teaspoon) vanilla extract
- 14g apple cider vinegar
- 75g olive oil
- 227g cold water
- Follow the instructions from updated method in original recipe.
- Below are the differences.
- Line the cake tin (even for silicon mould) with baking paper. The mixture is wet and stick at the bottom of the pan.
- Sift the dry ingredients until well mixed in one bowl.
- Whisk the wet ingredients until well mixed (cloudy) in another bowl.
- Pour the wet ingredients into dry ingredients and whisk them until just well mixed.
- Pour the mixture into the pan and bake for 25 minutes at 350 degree fahrenheit.
- Let the cake cool completely in the pan before remove the baking paper.
- 450g unsalted butter
- 150g icing sugar
- 55g glucose syrup
- 200g 70% bittersweet chocolate
- 100g 90% bittersweet chocolate
- 2 teaspoons vanilla paste
- Follow the instructions from the book.
- The reason two different of chocolate because those are in my pantry.
- 150g icing sugar
- 2 teaspoons water
- 2 teaspoons glucose syrup
- 1/4 teaspoon vanilla extract
- Follow the instructions from wikiHow.
- It is hard to get the consistency right for the first time.
- Use 10 second rule for icing consistency, refer to the video below.
- 2 chocolate cake
- chocolate buttercream
- royal icing
- hundred thousand sprinkles
- Transfer the first cake on serving plate.
- Spread some buttercream evenly over the top of the first cake.
- Place the second cake on the top of the buttercream.
- Frost the top and and sides of the cakes with the remaining buttercream.
- Use toothpick to draft the working on the buttercream.
- Test the royal icing on a piece of the paper first..
- Letter the wording with royal icing on the buttercream.
- Sprinkle hundred thousand sprinkles on the top of the cake.
- Put it back to fridge until it is ready to serve.
Decorating Cookies - Royal Icing Consistency
Another egg free royal icing is at Simple Cookie Glaze.