I have some free time this weekend, so I thought I would spend some time trying a few new recipes and techniques I've been wanting to do for some time now. Figured I'd bake the cakes this evening and spend the day playing around tommorow. I've read quite a few posts about the Snickerdoodle cake so found the recipe in the Cake Doctor book and whipped one up. I've been wanting to try rolled buttercream for sometime now, so figured this would be the cake to do it with. Rather than use the butter and vanilla flavouring I thought I would boost the cinnamon flavour by using cinnamon extract....Big mistake The flavouring was overkill Big time and I ended up throwing out the entire batch and starting again . Needless to say, I stuck with the butter and vanilla flavouring this time around (I'm a quick learner!) with much better results. Thinking I'm going to dump the remaining bottle of cinnamon extract down the sink....this was the first and likely only time I'll ever use it and I must say tonight's little experiment turned me off of ever wanting to use it again!
Question for those who've worked with rolled bc....do you grease (lightly) your counter as with fondant prior to rolling it out? Thanks for any tips on using this stuff. Tommorow could be interesting. I'll post photos...good or bad later.
I made a big batch of this and I found I didn't need to grease my countertop. Just made sure it was clean and dry. I split up the leftovers and put in freezer bags and stored them in a tupperware container in the freezer, then I just take a bag out when I need it. From what I understand, this keeps for months in the freezer and definitely tastes even better after storage for a while! I would love to figure out how to make a chocolate out of this! I found it very easy to work with.
To bad about your cinnamon extract.
I think you are just to use just a drop or two. I also have some essenses that I only use two drops. If I use more I will kill the teast it self.
I love cinnamon. Use it every day. In some cakes and a lot of food. As it is good for the heart and the blood. (but I use only fresh, not extract.)
nashsmom - for chocolate rolled buttercream just substitute 1/2 cup of cocoa powder for 1/2 cup of the powdered sugar (when using the 2lb of powdered sugar recipe). It tastes wonderful - like tootsie rolls! I used it on my tuxedo cake in the gallery.
enjoy!
Debbie
Thank you for the recipe alteration for the chocolate rolled buttercream. I'm going to have to make that one soon!
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