I've had somebody request an anniversary cake. I guess it's a surprise for his wife. He gave me no direction or limits except that he likes Italian cream cakes. I'd never made one before and tried a recipe I found on another website. I can't stand the texture of coconut so I made my husband be the taste tester. He said there was just something not quite right about it. I think too much coconut (and next time I'll take the processor to it so its more fine). He also said the cake wasn't as moist as the box cakes I usually make. I think I can address this easy enough.
However, my bigger problem is that I'm just not sure how the cream cheese frosting will hold up to smoothing and decorating. I left the coconut and walnuts out of the frosting recipe but it's still a bit too sticky and thin I think. Does anybody have a good recipe for cream cheese frosting that will set up and decorate more like buttercream? I realize that traditionally this cake isn't so much decorated as just embellished with coconut flakes or cherries or walnuts but I really want to decorate it. Thanks for any help!
I just made a Italian Creame cake recipe this last weekend using a cake mix. I meant to replace the water with buttermilk (like the scratch recipes call for) but forgot, and just added in coconut and pecans. I did about 1.5-2 cups coconut and about 1 cup pecans. I put both through the food process a little to make them smaller. I also toasted them a little.
It was very good!
I just made a Italian Creame cake recipe this last weekend using a cake mix. I meant to replace the water with buttermilk (like the scratch recipes call for) but forgot, and just added in coconut and pecans. I did about 1.5-2 cups coconut and about 1 cup pecans. I put both through the food process a little to make them smaller. I also toasted them a little.
It was very good!
Awesome! Did you just use a white mix?
JGMB- Thanks for the reference, I'll check it out!
Here's one I use that most people like. I think it's pretty standard other than the pecans which I believe are traditionally walnuts.
Italian Cream Cake
Ingredients
1 cup Butter
5 Eggs, separated
1 tsp Baking soda
2 cups Flour
2 cups Sugar
1 ½ cups Buttermilk
1 cup Pecans, chopped
1 cup Coconut, flaked/sweetened
Method
Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans.
Separate egg yolks from whites. Cream together butter, egg yolks, and sugar. Mix in flour and buttermilk adding them in an alternating pattern, mixing between each addition. Make sure you end with flour. Add baking soda and combine. Mix in pecans and coconut. In a separate bowl, beat egg whites until they form stiff peaks and then fold into the batter. Pour batter into cake pans and bake for 22 to 25 minutes.
Yes I used a BC White cake mix. It was a nice textured cake. Used it for my lamb cake this year and it held up really well.
I can't help you with the cream cheese icing part, since I used a coconut flavor BC.
This is for the Cream Cheese Swiss Meringue Buttercream that FromScratchSF posted.
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=711181&postdays=0&postorder=asc&&start=0
It doesn't crust, as you might know.
http://fromscratchsf.wordpress.com/2011/03/08/tutorial-swiss-meringue-buttercream/
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