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What kind of chocolate icing should be used for best results?
Chocolate butter cream frosting is absolutely delicious. smooth silky thick and creamy yumm! Best kind I have ever had and would recommend to someone looking to make chocolate icing.
Can we use regular frosting for cake pops?
Yes, you can use regular frosting for cake pops, but it's important to use it sparingly. When mixing it with crumbled cake, the frosting should be just enough to help the cake hold together without becoming overly sweet or mushy. For best results, consider using a thicker frosting or a chocolate coating to create a solid exterior.
What is a good cake fondant recipe?
Wilton is good doesnt taste the greatest and satin ice fondant is what cake boss uses
How do you make an amazing chocolate frosting?
Ingredients:2 cups of large semi-sweet chocolate chips 1 cup of sugar1/2 cup of milkAmounts may vary depending on how much frosting you need.Pour the chocolate chips into a pan.It should not be a bowl.Put in the milk and sugar.Mix well.Put the pan over a stove.Set the stove on medium, if you can.For me it takes about 10-15 minutes to fully melt the ingredients.Wait for it to cool so that it's not burning but not so cool that it hardens.Spread it over a cooled cake.I recommend the cake recipe that is the answer to What is the best chocolate cake ever?
Does frosting need to be refrigerated after it has been made?
Yes, frosting should be refrigerated after it has been made to maintain its freshness and prevent spoilage.
How do you make pink with food coloring?
Fondant, as you probably know, needs to be kept pliable but not too loose. Adding regular liquid food colouring tends to make the fondant too soft and adding more icing sugar just lightens up the colour. For a good intense "hot pink" you will need to get to your closest supplier of cake decorating supplies and purchase the paste food colour. It comes in a small container (which you should be able to by separately). Mix in a small amount, knead the fondant (use gloves, no one need hot pink hands) and add more food colouring until you reach your desired intensity.
Can you refrigerate fondant alone?
I would suggest that you didn't. Fondant can sweat and it will ruin the consistancy of the cake inside. Fondant alone can be refrigerated. I would suggest that you didn't. Fondant can sweat and it will ruin the consistancy of the cake inside. Fondant alone can be refrigerated.
How much frosting should be used for making cake pops?
For making cake pops, you should use about 1 cup of frosting for every 1.5 to 2 cups of crumbled cake.
How thick should fondant be when rolling out?
it depends on what type of cookie but usually about 1/8 of an inch thick
What is the difference between baking and regular chocolate?
None specifically. The kind of chocolate used for baking should be high in cocoa solids - percentages are usually listed on both baking and eating chocolate. As long as you buy an eating chocolate high in cocoa solids (65% or higher), it will be fine to bake with (assuming no weird "fondant centres" or "caramel chunks" etc...). I think 'baking chocolate' is primarily sold to people who do not bake often, so do not know what to look for when choosing a chocolate variety with which to bake.
What if your store bought fondant is hard?
It has been exposed to air and should be tossed out. The only possible way to use it would be to break it up into a food processor and grind it to use as sugar. But it cannot be softened into usable fondant again.
How do you make buttercream frosting?
Ingredients:1 cup butter6-7 cups powdered sugar1/4 teaspoons salt6-9 tablespoons milk2 teaspoons vanilla extractCream the butter until fluffy in a large bowl. Add the salt and a bit of the sugar ( a couple spoons should be ok ) and mix again. Keep adding a bit of milk and a bit of sugar and mix until you can't see anymore powder. Add the vanilla extract and mix until light and fluffy.You can put it in the fridge or use it right away. If you have extra frosting left over, you can stick it between to graham crackers or any type of cracker or cookie. It tastes great for that.If you don't have butter, a good substitute is shortening. If you don't have vanilla extract you can use maple syrup or any other type of extract you have such as lemon extract. If you want chocolate frosting, take out the vanilla and use chocolate powder and you could probably use chocolate milk.
