Page 3 – Best Recipes

March 5, 2024 by admin

While the cakes are cooling, prepare your frosting by adding the butter into the bowl of a stand mixer and cream for 2 to 3 minutes until smooth.
Add the powdered sugar one cup at a time, fully combining after each addition.
Add the heavy cream and vanilla extract and mix on low speed until incorporated, then increase speed to high for 1 to 2 minutes or until you get a nice, whipped consistency. Add in your desired food color and mix until distributed evenly throughout the frosting.

Level each cake by removing the domes with a sharp cake knife or cake level. You can use a ake turntable to help.
Place one layer of cake top down on a serving tray and top with about 1/3 cup frosting and smooth. Continue with each layer of cake.
Take half of the remaining frosting and cover the entire cake in a smooth crumb coat. Place the cake in the refrigerator for 15 to 20 minutes to allow frosting to set up.
Cover the cake in the remaining frosting and smooth. (NOTE: I added a texture to my cake by taking my spatula and holding it to the side of the cake and spinning the cake on a turntable slowly dragging the spatula upward.)
Once you have the cake covered, take the black food coloring on a food safe paint brush, and sling the food color on the cake creating a “speckled” look. (CAUTION: this does get messy and the black stains EVERYTHING. I recommend laying down some paper towels on your work area and rinse your tools right after you use them. If possible wear some gloves as well.)
Just prior to serving, pipe swirls of whipped cream or additional buttercream and top with mini Cadbury eggs and serve!
Place any leftovers in an airtight container and place in the refrigerator for up to three days. Bring the cake to room temperature before enjoying.

Place any leftovers in an airtight container and place in the refrigerator for up to three days. Bring the cake to room temperature before enjoying.

Chill the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes.
Pour heavy whipping cream into mixing bowl and beat on medium-high speed until the cream gets bubbly and starts to thicken. Add the vanilla extract.
Gradually add the powdered sugar and continue beating on medium-high speed until stiff peaks form.

Prepare your frosting by adding the butter into the bowl of a stand mixer and cream for 2 to 3 minutes until smooth.
Add the powdered sugar one cup at a time, fully combining after each addition.
Add the heavy cream and vanilla extract and mix on low speed until incorporated, then increase speed to high for 1 to 2 minutes or until you get a nice, whipped consistency.
Transfer frosting to a piping bag with your preferred piping tip and pipe directly onto the cake.