Prepare the cake's surface by using jam or buttercream as an adhesive so that the icing sits evenly on it. Dust your work area and rolling pin lightly with icing sugar to prevent the ready-to-roll frosting from sticking. Do not sprinkle icing sugar on top of the frosting! This will only cause the sugar to melt into the cream.
Use a spoon to spread the jam or buttercream over the bottom layer of the cake. Place the second layer on top, and spread with more jam or buttercream to glue the layers together. Finish by spreading a thin layer of frosting over the top and sides of the cake.
You can keep the cake at room temperature for up to three days if you cover it with plastic wrap after cutting it into slices.
To serve, let everyone help themselves to some fresh strawberries, blueberries, or raspberries. Alternatively, you could use chocolate chips or chopped nuts instead.
Stick the fruit onto the cake with a little bit of the remaining frosting.
You may start by coating the cake with melted jam. I use this to prevent crumbs from getting into the frosting, but it should work for your issue as well. Simply reheat a small amount of jam in a skillet and apply it with a knife or a brush. Let it cool before adding more decorations.
Next, sprinkle some edible glitter on top of the cake. This will add more sparkle to your dessert and help preserve its shape if wrapped up for later use.
For an extra special touch, roll the outside of the cake in sugar or cinnamon. You can also use coffee beans for an original flavor.
Finally, pour over some hot chocolate sauce and serve. Hot chocolate is the perfect dessert beverage!
If you want to make this recipe even better, replace the jam with caramel sauce. It will give your cake a delicious burnt sugar taste.
And now for something completely different...
Cake is the traditional dessert after a meal. It is meant to be eaten with dinner plates and not dessert dishes because it is considered a main course rather than a sweet item. However, there are times when you might want to swap the normal setting of the plate for a sweeter option.
If you don't have an icing spatula, you may smooth the buttercream with the back, straight edge of a big knife and then clean off the bottom of your cake plate with a paper towel. Fill a freezer bag halfway with your frosting. Twist the bag and push the frosting into one corner. Gently pull out the bag to let any excess air out. Snip off the bottom of the bag where it meets the corner of the dish.
This method works best if you want to keep the shape of your cake. Otherwise, use a flat icing spoon or offset icing knife to get a smoother surface.
For example, if you wanted to make a loaf for someone who doesn't like cake but loves bread, this is the method you would use because you want a plain-looking loaf that's not too tall. If you made a cake in the shape of a car for a four-year-old boy, for example, you might not want to use this method because you wouldn't be able to fit a paper towel underneath to soak up the leftover crumbs.
You could also use a flat icing spreader or offset icing knife to smooth the top of the cake.
Check that your work surface is clean and clear of crumbs. Corn flour or icing sugar should be liberally sprinkled on top. To soften fondant icing, knead it for a few minutes or microwave it for 10 seconds. Turn the smooth side up, then roll it out to fit the cake, using the thread as a guide. Place in the fridge for 5 minutes.
Now comes the tricky part: removing the fondant from the rolling pin. Try not to tear it when pulling it off the pin. Instead, lift up one end and let any excess icing drip off. Then use your other hand to pull the fondant toward you until all of it has been removed from the pin.
Fondant is easy to work with because it can be rolled out to almost any shape. Use this flexibility to create designs on your cake. Just be sure to keep an eye on how much you're putting back on your spoon!
Once you've created your design, use a small knife to cut around the outside edge of the fondant. Then use the knife inside the ring to cut along the bottom edge, releasing the fondant completely from the ring.
Finally, use your fingers to carefully pull the remaining fondant away from the cake.
Fondant is pretty sticky so you'll want to sprinkle some corn flour or icing sugar over your work surface before you start working with it.
To begin, smear a little quantity of frosting, about a teaspoon, in the center of the larger cake board. Place the smaller cake board on top of the larger one, centered. You just performed a miracle. The cake will no longer slide around when you stack and ice it.
Now, using your favorite method, ice the cake. When you're done, let the cake sit at room temperature for 10 minutes before you slice it to allow the icing to harden.
This recipe can be doubled or tripled if you have enough baking dishes or pans. Also, instead of cutting each cake into two layers, you could cut only one layer in half, place it back in the pan, spread more frosting on it, then repeat with the other layer. This way you get twice as much cake!
The classic choice is cream cheese frosting, but since we are going for a chocolate flavor here, I would recommend trying my quick and easy chocolate frosting instead. It's perfect for holiday cakes because of its spicy aroma but still very rich and delicious.
It's really simple: use a sharp knife and smooth strokes while rotating the cake board to avoid scraping the bottom of the cake.