today I made a pistachio cake with white chocolate frosting. I got the recipe from a Home and Gardents magazine at the super market ..... the cake had the icing just put on it with no attempt to formally decorate... on top of the cake they put some melted sugar shaped stars. the frosting was made with: powdered sugar, milk, butter, and melted white chocolate.
my question is ... can this frosting be used for decorating? ... I had tooooooo much to do today .... so I didn't even attempt to decorate the cake or smooth out the icing .... the icing is delicious .... and I even liked it better than buttercream .. so I'm wondering how I can work with this medium for my next masterpiece ...lol
I'm about to finish the wilton 2nd class .... so all I've learned about is buttercream and royal
Sorry, not familar with this recipe, but you can always give it a try. If you can put a bit in an icing bag and pipe a star or shell and it will hold its shape, chances are you can work with it, not for roses but for simple decorations. If it cannot be smoothed, you could use a spoon to get a swirled effect and then just do borders. Most icings will decorate to some degree, sometimes the addition of extra powdered sugar gives you better results.
Hugs Squirrelly Cakes
thanks ... I wish I would have known about the spoon ... I always wondered how do cakes with that wild but good look..... I looked at the frosting today and it seems to have hardened so I'm sure I could have done more with it although the wild look suits the melted sugar stars give it a cute look .....I'll have to experiment further when I'm not cooking for 25 people.
Haha, if you are cooking for 25, they are lucky to get icing on a cake, haha! Happy Thanksgiving, sleep late tomorrow!
Hugs Squirrelly
sofiasmami
Could you send me the recipe? I've been looknig for a good white chocolate icing that doesnt overpower. lol
BellaRosa
I would also love to have the recipe for the white chocolate icing.
Thanks, I love the tips.
Gail
Here're all the recipe variations I've tried:
1) used the suggestion for Chocolate buttercream from Wilton Course 1 only using white chocolate instead. Result: ok
2) improvised my own by substituting melted white chocolate for 1/2 the Cirsco in standard Wilton buttercream recipe. Result: good
3) cheated: mixed one can of Duncan Hines white chocolate almond frosting w/ 1 full recipe of wilton BC. Had to add extra powdered sugar as conistency so soft. Result: flavor too intense and artificial tasting for me, but the folks that ate the cake loved it.
My tips/experiences:
1) much depends upon the white chocolate brand you use. I've tried:
a) WalMart white chocolate chips -- strong flavor but not as good as I think it should be (compared to my gold standard: Lindt or Ghiradeli)
b) Ghiradeli while chocolate bars melted (subtle taste, very expensive!)
c) haven't tried Lindt yet or almond bark (doubt will do bark as too fake), also going to try Nestle's white morsels.
2) Cocoa butter has a very low melting point so best to split icing into two bags to work with or even three if you have "hot hands" as I do and keep rotating between them, storing extras in refirgerator to chill them down (tho' I usually end up putting my in freezer...too impatient to wait.
3) I've never been able to get it stiff enough to do roses without the taste becoming dreadful due to the amount of powdered sugar I had to add.
4) Successfully did basketweave and basic borders with it.
I too would love to find a better recipe.
Hope this helps.
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