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Lisa Kaminski Updated: Nov. 29, 2023 Once you learn how to decorate a cake, you'll be whipping up gorgeous celebration-worthy treats in no time. We'll show you tips for filling a piping bag, choosing the right frosting, making trendy naked cakes and more. Our editors and experts handpick every product we feature.
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December 10, 2022 // Roshell P. // Chocolate Cakes Advertisement When it comes to decorating cakes, one of the most versatile and delicious ingredients you can use is chocolate. Chocolate chips are ideal for melting and drizzling over the top of a cake, as they hold their shape and provide a nice, even coverage. Plus, they taste great!
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#1 Chocolate stencil cake toppers To make stenciled chocolates to use as cake toppers, melt chocolate chips and spread them over parchment paper or wax paper. Score lines with the edge fo your offset spatula or a knife, marking out wherever you want to cut the chocolate later, to make whatever shape you like.
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Decorating Cakes with Chocolate - How To: 1. Place a sheet of parchment paper on your counter (the least expensive parchment paper is at Costco). 2. Melt 1/2 cup or chocolate chips in the microwave or stovetop (more if you are doing a larger project). Don't overheat it and check by stirring because the chocolate chips hold their form even.
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Once they go in the oven, the heat will spread the batter to fit the case. Now add the chocolate chips you reserved earlier onto the top of each cake. Bake the cupcakes at 170℃ fan/ 190℃ / 375℉ /gas mark 5 for 20 minutes or until golden on top. Remove the baked cupcakes from the oven. Test for Doneness.
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Make the buttercream: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, milk/cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 full minutes. Taste.
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In the bowl of a stand mixer fitted with a paddle attachment, whip up the butter until it's light and fluffy. Add in the vanilla and salt and whip up again. Add in the heavy cream and whip up again. Slowly add in the powdered sugar with the stand mixer on the lowest speed, and only adding in about 1/2 cup at a time.
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Fold in the chocolate chips. Divide cake batter between the two prepared 8 inch round cake pans. Bake at 350 degrees for 30 - 35 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let the cake cool in the pans 10 minutes, then turn out. Makes 7 cups batter.
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Place the mini chocolate chips in a medium-sized bowl. Add 1 and ½ tablespoons of the flour mixture and toss with the chocolate chips to make sure they are coated and set aside. In the body of a stand mixer with the paddle attachment, cream the butter with the granulated sugar and brown sugar for 3 minutes.
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🧾 Three Simple Steps Here's how to make a drip cake: Choose Your Buttercream Background Color Crumb-coat your cake (I recommend using the Cut and Stack Method ), then flat-ice the cake in the color of your choice. Allow the flat-iced cake to set up in the freezer for 10 minutes or until the frosting is firm to the touch. Choose Your Drip/ Drizzle
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How to get that perfect texture If you ask me, the best chocolate chip cake has a soft, tender texture that's light and cakey. To achieve this result, I prefer to use a mixer to cream the butter when making this cake. This adds air to the batter, giving the pound cake a lighter crumb.
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Jump to Recipe Even though this is an easy chocolate chip cake recipe, it's the kind of cake that will have you begging for seconds! Each bite with filled with vanilla cake, mini chocolate chips, and a rich buttercream frosting. The best part is that it's made with simple ingredients you already have on hand and is ready in 1 hour!
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Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, espresso powder, and sugar together on medium-high speed until combined and creamy, about 2 minutes.
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Place the first chocolate cake layer on your cake base or pedestal. As an optional step (but it will make the cake even more decadent) spread a thin layer of your ganache on the cake. Follow with your mint chocolate chip buttercream. Add another cake layer and repeat the steps, then add the last cake layer and crumb coat.