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cake for chocoholic sister...

post #1 of 6
Thread Starter 
My sister is turning 17, and she LOVES chocolate, and pirates. I am planning on making her a Pirate ship cake. Any suggestions for cake, filling and frostings?

Thanks

Barbara
post #2 of 6
You can never go wrong with chocolate fudge cake, chocolate buttercream filling and a chocolate ganache buttercream icing. I have a chocolate lovers dream cake in my profile that I recently did, SO good!!
New Year's Resolution: I will not keep making the same old mistakes-I'll make all new ones.
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New Year's Resolution: I will not keep making the same old mistakes-I'll make all new ones.
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post #3 of 6
Mamafrogcakes your chocolate cake sounds delish.. would you like to share that recipe? My sons girlfreind is having a birthday this week and I would like to make her a cake..your chocolate cake sounds perfect. icon_smile.gif
Liz
post #4 of 6
Sure Liz! icon_biggrin.gif
I use the box cake mix (don't remember what brand) of Chocolate Fudge, add 1 c. of mayo and an extra egg. I alternate what I frost and fill with depending on the colors I want. For the cake in my profile I frosted with a chocolate buttercream and filled and detailed with the chocolate ganache buttercream.
For my choc BC, I use the Wilton basic BC and add Nestle Tollhouse cocoa. Some people swear by Hersheys, but I LOVE Nestle. Here is the recipe for the Choc Ganache Buttercream. I think I found this on Baking911...

Chocolate Fudge Buttercream Ganache Recipe
Generously frosts a two 8- or 9-inch layer cake with enough left over to pipe a top and bottom border.
1 cup heavy cream
1/4 cup corn syrup, light
2 sticks (1 cup) butter
2 bags (12 oz each) Nestle semi-sweet chips
2 cups sifted powdered sugar
2 teaspoons vanilla extract

Heat cream, corn syrup and 1 stick (1/2 cup) butter on the stove until it JUST BARELY comes to a boil.

Place chocolate chips in a medium-sized bowl. Pour cream mixture over chocolate chips. Let stand 1 minute and stir until smooth. Let mixture cool slightly (but not harden) for a few minutes. The ganache should cool to tepid, about 100 degrees F.

In a mixer bowl, beat together 1 stick (1/2 cup) butter and confectioner's sugar until light and smooth. Add in the cooled ganache and vanilla extract and beat until smooth and light.

NOTE: Frost the cake while the buttercream is at room temperature. (If refrigerated, let sit to room temperature before using. If the buttercream gets too stiff to work with, even at room temperature, beat on low with a mixer. Overbeating the mixture can cause it to become gritty. If necessary, beat in a small amount (1 or 2 tablespoons) of heavy cream to soften slightly. However, the more cream you add, though, the softer the end buttercream will be. Stiffen with more powdered sugar.


I then garnished with white chocolate curls and shavings. You're making me hungry now!!!
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New Year's Resolution: I will not keep making the same old mistakes-I'll make all new ones.
Reply
New Year's Resolution: I will not keep making the same old mistakes-I'll make all new ones.
Reply
post #5 of 6
Thanks so much mamafrogcakes.. I will make it this week and I am sure she will love it.. That chocolate ganache sounds so yummy I might have to make two batches.. One for me and one for the cake..LOL.
Thanks again for sharing , your cake looks wonderful I hope mine turns out as good.. icon_smile.gif
Liz
post #6 of 6
I just wanted to post this picture here because your subject line might attract someone who could use this idea. When I got this cake order, all the mother told me was to come up with my own design and that he loves chocolate It came out so cool!
LL
LINDA
Groveland, MA
Little? Ya, I'm only 4'9.25".
http://www.winkflash.com/photo/public.aspx?u=TheVienneaus
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LINDA
Groveland, MA
Little? Ya, I'm only 4'9.25".
http://www.winkflash.com/photo/public.aspx?u=TheVienneaus
Reply
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