Episode 26-3 – Fudge Frosting and Decorating the Yellow Cake

Episod 26-3
November 27, 2010
Fudge Frosting and Decorating the Yellow Cake

The fudge frosting I make for this episode my friend Katie of Katie Cakes Cakery suggested.  We both have a book called Bringing Home the Baking: How to Start a Licensed Home-based Baking Business – which is a book designed to help at-home bakers launch an at home baking business.  Inside are a bunch of cost effective and labor friendly recipes including this fudge frosting recipe – and yes this was my first time making the fudge frosting.

I actually really like the icing.  The icing forms a crusty layer on top, kind of like royal icing does, quickly while staying moist underneath.  This can work against you if you’re taking a while to ice the cake so use a damp cloth or paper towel draped over the mixing bowl to help keep the icing soft.

You’re probably wondering what’s going on on the side of the cake in this episode.  Well I decided I wanted to try and do a basket weave pattern.  Unfortunately, I thought I had a border tip but it turned out I didn’t.  I decided I wanted to try and use a rose tip and a 3 tip.  Massive failure.  It looked okay but it’s just not good enough to show you on here.  I’m doing another cake in December called the Strawberry Spiral Cake (that I got from Rachael Ray Magazine).  I really like how it looks and I like the idea.  I know it’s not seasonally appropriate but I really want to try it out.  I’m going to make some adjustments to the recipe before I make it though based on the comments on the recipe on the magazines site.  Anyway, for that cake I will do the basket weave with the appropriate piping tip.  The fun thing about the cake is that they use those pirouette cookies to decorate the sides – I’m thinking that 3/4 of the cake will be covered by the cookies and the remaining quarter will have the basket weave.

As you may have noticed, this post is tagged as no refrigeration.  Since there is so much sugar in the icing it actually preserves the cake and prevents it from bacteria growth and spoiling.  What’s happening is that the sugar is absorbing the water/moisture and preventing it from being used by micro organisms.  However, feel free to refrigerate it if you’d like.  When you refrigerate it though the icing hardens up (just like butter in the refrigerator) so allow it to come back to room temperature before serving otherwise it won’t have the same pleasant mouth feel.  One good thing about the icing hardening up is that I was able to place the callillies on top without them getting messy.

Anyway, here is the recipe for the fudge frosting.  Enjoy the videos below and thanks for watching!