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(With buttercream cocoa frosting. Height: 2 to 2.5 inch) To see our previous version:click here! Yield: 12 servings
1 + 1/2 cup (170 g) all-purpose flour 3 tablespoons unsweetened cocoa powder (dutched/dark) 2 teaspoons baking powder 1 cup (220 g) sugar 2 teaspoons vanilla essence 3/4 cup (1.8 dl) milk 3/4 cup (170 g) melted butter 2 eggs
Ingredients for frosting
1 stick (1/2 cup) + 3 tablespoons (160 g) softened butter 3 cups (7.2 dl) powdered sugar or confectioner's sugar 1/2 cup unsweetened cocoa powder 1 1/2 teaspoon vanilla extract 4 to 5 tablespoons lukewarm milk
Preheat oven to 350 deg F (Gas mark 4 or 180 deg C) Grease a 9 inch (23 cm) cake tin. Mix flour, cocoa powder, baking powder, sugar and vanilla essence in a bowl. Melt the butter at low heat and add to the dry ingredients. Also add milk and eggs. Mix everything together until smooth, either by hand or by using an electric mixer at slow speed. 6. Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to 45 minutes. 7. After the cake has cooled, slice the cake through the middle to make two layers (easier if the cake has been in the fridge). 1. 2. 3. 4. 5.
If necessary. and mix until smooth. you may bake two cakes instead of slicing one into two layers D. 1/3 on top. To make a tall cake. 3. You may cut the top of the cake to make a flat surface before adding the frosting. add some more milk. and the rest around the cake.1. 2. also add 1/4 ts salt E. you may use an equivalent amount of freeze dried coffee (Suggested by Carol. Ingredients 2 cups (440 g) sugar ½ cup + 2 tablespoons (140 g) butter. B. Variations A. January 2009) Devil's Food Cake Yield: 12 servings. You may use ½ cup of freshly brewed coffee instead of milk or water to get mocca flavor (Suggested by Noreen. Use one 1/3 of the frosting between the two layers. The baking time would then be about 15-20 minutes C. separated 2 cups (220 g) all-purpose flour 7 tablespoons unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon vanilla extract ½ cup boiling water 1 cup sour cream Ingredients for frosting 3 cups (660 g) white sugar 1 cup water ¼ teaspoon cream of tartar (optional) 4 egg whites . softened 3 eggs. If so. You may use tasteless vegetable oil for the cake instead of melted butter. Add cocoa. This cake should have room temperature when served. October 2008) F. vanilla and 4 tablespoons lukewarm milk. Instead of vanilla extract. Do not over-mix. You may divide the batter in two and transfer to two bake tins. Cream the softened butter with powdered sugar in a bowl.
Cool the cake in the fridge. if necessary remove the top of the cake by using a knife. Cook until candy thermometer reaches 242 degrees F (115 degrees C) or until a teaspoon of mixture dropped into cold water forms a ball when removed from water. baking powder and baking soda.1 pinch salt 1 teaspoon vanilla extract Method 1. Let the cakes cool. 7. cream the butter and sugar on medium speed for approximately 5 minutes. Whisk egg whites until stiff and fold gently into the cake mixture. Place the cake at room temperature 1-2 hours before it is served. 4. Add egg yolks and mix well. coat the cake with the remaining two fifths of the frosting. Put cocoa in small bowl. and vanilla extract and mix well. double recipe). Using an electric mixer. 5. 3. For the frosting. Add hot syrup in a slow stream. sour cream. Let cool. 2. and beat them until stiff. Bake at 350 degrees until a wooden pick inserted in center comes out clean. Slice each cake through the middle to make altogether four layers. 6. You may add one teaspoon of ground cinnamon to the cake mixture for a hint of spice. syrup. add cocoa mixture. B. Sift in flour. butter and coffee. Instead of white frosting you may use either whipped cream or chocolate frosting (made with chocolate. Stir in vanilla. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C) and grease two 9 in (23 cm) cake tins. 8. Add cream of tartar and a pinch of salt to the egg white. Variations A. 9. approximately 40-50 minutes. . Use approximately one fifth of the frosting between each layer of the cake. beating constantly. combine sugar and water in a saucepan. Divide into two equal portions and transfer to the cake tins. add boiling water and mix until smooth.
Ideal amount of m for wedding corn syrup (homemade cakes. Convenient. the can. others for brights. Consider flavor. Flavor/ Consisten Description cy Thin-tostiff Sweet. spreading. size) Sweet. depending White almond on the Buttercrea flavor. Most decorations. drop flowers. Most deepen upon setting. .wilton. Leftover icing can be refrigerate d for 2 weeks. or sugar ) added (sugar stiffens). Flowers remain soft enough to cut with a knife. Iced cake can be stored at room temperatur e for 2-3 days. Some colors may fade sitting in bright light. messages and more. Iced cake can be stored at room Icing cakes smooth. Yields truer colors due to pure white base color. Most colors deepen upon setting. Most deepen upon setting.Wilton Home : Decorating : Icing : Types of Icing Types of Icing Use the right icing for the job. knife. Most decorations including roses. borders. Creates deep colors. consistenc buttery y Buttercrea flavor. Icing Type Thin-tostiff consistenc y SnowSweet. Coloring Yields all colors. Best Used For« Icing cakes smooth. Spreading on cakes Thin-toright from medium. sweet peas and figure piping. Storage/ Freshness Special Information Iced cake can Icing can be stored at room be refrigerate temperature for 2-3 days. d in airtight Flowers container remain soft enough to be for 2 cut with a weeks. borders. Some icings work best for soft colors. texture. Wilton Ready-toUse Decorator White (4 1/2 lb. shells. No need to Piping thin for stars. Certain icings dry hard for decorating in advance. writing. writing. climate and other factors when choosing. Icing can be refrigerate d in airtight container for 2 weeks. Air-dried flowers have translucent look. Yields truer colors due to pure white base color. Creates deep colors. Let icing set 2-3 hours for deep color.c om or any authorized Wilton retailer. ready-to-use spread icing. Available for purchase through Wilton Yearbook. vanilla flavor. flowers. Pure white color is ideal for coloring. depending Tastes the m on the best and (Wilton amount of looks Mix or corn syrup homemade) beautiful for or sugar most added decorating (sugar stiffens). at www.
wilton. White yields pastels to deep colors. Iced cake can be stored at room temperatur e for 2-3 days. FlowerThin-tomaking. water or corn syrup. Decorator spread icing. roses right writing. flowers-use from Sweet Wilton Stiff. Some colors may fade sitting in bright light. stars. Yields truer colors due to pure white base color. amount of Decorating Powder) water cookies and added. Royal (made with flavor. with milk.c om or any authorized Wilton retailer. from the Icing cakes. Icing can be stored in airtight. Rolled Fondant (homemade or Wilton Ready-ToCovers cakes with a perfectly smooth. stiffen with Ready-toConvenient. satiny iced Doughlike consistenc y that is rolled out Any firm textured cake. vanilla Roses-may Wilton Stiff. Bowls/utensils must be grease-free. Wilton precolored Available for purchase through Wilton Yearbook. Decorator chocolate Make Icing cakes. water or corn syrup. Most deepen upon setting. Recommend ed when black icing is needed. White Pure white can. pound cake or fruit cake. Cover icing with damp cloth to prevent crusting. Iced cake can be stored at room temperatur e for 2-3 days. container.temperatur e for 2-3 days. grease-free container at room temperatur e for 2 weeks. at www. Use when brown icing is directed. Shell. Dries y making candy-hard depending flower on Wilton Meringue for lasting on the wires.c om or any authorized Wilton retailer. Yields deep colors. size) writing. Air-dried decorations last for months.wilton. Requires more icing color than buttercream to achieve the same intensity. Prior to applying fondant. can) spread icing. Chocolate flavor. stars. Shell. Leftover icing can be refrigerate d for 2 weeks. cake should be lightly covered . container. gingerbread houses. at www. stiff figure Very sweet consistenc piping. Available for purchase through Wilton Yearbook. Excess can be stored 2 months in an airtight container. Add a little black icing color to chocolate for a better tasting black icing. ready-to-use can. (Ready-to. Leftover icing can be refrigerate d for 2 weeks. Creates deep colors. flavor. color is ideal leaves-thin for coloring. with milk. decorations. (1 lb. Make confectione Use ready-to-use roses right r's sugar. flowers-use from Sweet.Convenient from the leaves-thin Use 1 lb.
Cutting. topping on pies. flavor. Use immediatel y.wilton. tarts and more. stored at room temperatur e. Very sweet flavor. Use immediatel y. fondant is also available in pastel shades and in MultiPacks for fondant decorations in a variety of colors. Holds shape like no other mix. reheated and poured again. Icing y. Pours and dries to a semi-hard. Yields pastels. Iced cake can be stored at room temperatur e for 3-4 days. For chocolate icing. Whipped delicate Light. Quicksatiny iced Pour surface. Covers cakes with perfectly smooth. cake must be covered in apricot glaze and/or buttercream icing to seal in freshness and moisture. Yields Use pastels only. Serve within 24 hours. delicate vanilla flavor. Texture remains soft .Use Rolled surface. ) writing. stringwork. Fondant) Easy and fast to use. Whipped Icing Mix (Wilton Mix) Perfectly. Fondant (homemade Coats baked ) goods and seals in freshness with a shiny. piping. sets figure (homemade 100% fat quickly. Stabilized Creamy. can be stored at room temperatur e for 2-3 days. smooth surface. with a glaze or buttercream icing to seal in freshness and moisture. Knead in flavor of your choice. Available for purchase through Wilton Yearbook. pudding. Prior to applying fondant. Icing cakes smooth and Marshmallo Fluffy Very fluffy fluffy. w-like Boiled consistenc Borders. Iced cake Yields pastels and can be deep colors. at www. before applied to cake. Do not refrigerate or freeze. Icing cakes. roses and borders to garlands and writing. smooth surface. Light. add 1/2 cup of sifted cocoa powder. petit fours and cookies. molding and modeling decorations. Stays semi-soft on cakes. free. Yields any Iced cake color. immediatel Exclusive Wilton formula. All cakes. Most decorations. velvety consistenc y for decorating everything from stars.c om or any authorized Wilton retailer. Excess fondant may be refrigerate d. thin-toAll cakes but Icing can be refrigerate d in airtight container.
Cream (homemade ) medium especially consistenc those y. it is best to keep in a cool room and out of direct light.sweetness. y. Borders. such as black. It can take as much as 1 oz. color icing 1-2 hours before decorating. Proceed with lukewarm water and then allow to dry before using a commercial cleaner. etc. brown. After the cake is decorated. however. upholstery. Stain removal: All deep colors in nature stain. Bleach can be used on counter tops. Deep colors: When making deep colors. If the recipe has one of these ingredients in it. carpet. Allow the cake to defrost before icing to help prevent the colors from bleeding. some water (from various geographical areas) tends to cause color changes. in small amounts with a clean toothpick or spatula. or red use Wilton paste food colors in larger amounts than normal. boiled or Color Flow icing as they set. i. giving vivid or deep colors without changing consistency. Add paste color to icing. In addition. Tips on Colors Color Tips Wilton paste food color is concentrated. writing. Colors fade slightly in royal. In the case of a color that has Red 3 as an ingredient use an acid such as vinegar or lemon juice to soak stain first. If color is still visible use a commercial cleaner on garment. like blueberries. violet will become blue. Paste colors can stain teeth and skin. "bleeding" colors on a decorated cake is a result of improper storage. omit it. Fading colors: Sunlight or fluorescent light will cause some colors to fade. It is not recommended to ice cakes while they are still frozen. as the cake needs to "breathe" while it thaws. Iced on decorated cake must cake. Notes About Wilton Paste Colors . allow to dry. use milk instead. Lukewarm water should be used first to spot stained color. An air tight cover on cake stored at room temperature may encourage condensation to form which can cause colors to bleed. Bleeding: Usually. be refrigerate d. If buttercream icing is made with water. simply washing skin area with soap and warm water will remove color. Darken and deepen: Colors deepen in buttercream icings upon setting. e. but none of them are harmful. decorated with fruits. Lemon juice: Sometimes lemon juice or cream of tartar will cause colors to change. Rinse thoroughly. large tip work. Deep colors are recommended for accent colors only. paste food color per one cup to obtain deep colors.
Brown Brown color occasionally has a green overtone to it. When icing is colored deep red. Also dissolving brown color in 1/4 teaspoon water before adding to icing will eliminate the green tone. .Christmas Red. a blue toned red. Hot Pink Rose paste color will obtain hot pink with good results. an orange toned red. how much color added depends on the tone of the green you want. Sky Blue has a yellow tone. (Many people are allergic to this). Blue Royal Blue has a red tone. lemon juice or cream of tartar. Rose Petal is a soft. Red No-Taste should be used when a large portion of red coloring is used on the cake. Also use it for making white buttercream made with butter or margarine. Daffodil Yellow currently contains alcohol which all other colors do not have present. This usually occurs with the presence of acid in the icing. Daffodil Yellow Daffodil Yellow is an all natural food coloring and does not contain yellow #5. and Red-No Taste.Red There are three different reds . a bitter aftertaste may be detected. Pink is a traditional pastel with a slight yellow tone. White-White White-white is used for lightening icing that has been colored too dark. Red-Red. Use dark chocolate icing with a small amount of black color added. Black When white buttercream is tinted dark black. of red paste color to one cup of icing to get a deep red. it also can have a bitter taste. It can take as much as 1 oz. muted rose color. Green Leaf Green is a brighter green with more yellow than Kelly Green. Red No-Taste does not contain red 3 which causes the bitter taste. a blue-toned red. Both of these greens require very little color. Omit the acid if tinting icing brown.
Stiff icing also creates your figure piping and stringwork. If the icing is too stiff or too thin.Options Option 1: Stiff Icing Stiff icing is used for decorations such as flowers with upright petals. vines will not break and writing will flow easily if you add 1-2 teaspoons light corn syrup to each cup of icing. Add water or milk to your icing recipe to achieve the correct consistency. flower petals will droop. If icing cracks when piped out. Option 3: Thin Ici ng Thin icing is used for decorations such as printing and writing. If icing is not stiff enough. icing is probably too stiff. vines and leaves. . carnations and sweet peas. Leaves will be pointier. Medium to thin icing is used for icing your cake. you will not get the uniformity that characterizes these decorations. like roses. borders and flowers with flat petals. Option 2: Medium Icing Medium icing is used for decorations such as stars. Add light corn syrup to icing used for stringwork to give strings greater elasticity so they will not break.
The two parts of the coupler are the base and the ring. Step 2: Cutting the Bag Push the coupler base up into the bag so that you can cut an opening at the mark. narrow end first. Step 3: Position Coupler Base and Tip Push the coupler base down through the opening. into the bag and push it down as far as you can. then you put the decorating tip of your choice over the portion of the coupler that sticks out of the bag. For Disposable Bags: Mark a spot on the outside that is 1/4 inch BELOW the bottom screw thread. you've locked the decorating tip onto the coupler and bag. One thread should be showing. Drop the coupler base. Step 1: Marking the Bag Remove ring from coupler base.The Coupler. and How It Works Using a two-part device called a coupler lets you interchange several decorating tips without changing the bag. Place a decorating tip over the part of the base extending from the bag. mark the spot on the outside where the bottom screw thread (closest to tip) is outlined against the bag material. When you screw the ring on. . For Featherweight Bags: Using a pen or pencil. The base fits inside the bag.
otherwise. Step 2: Filling the bag With an angled spatula. Filling the decorating bag Step 1: Holding the bag While holding the bag with one hand. Step 3: Pull spatula out Remove icing from the spatula by squeezing the bag with your thumb and fingers against the spatula and pulling spatula out. fold down the top with the other hand to form a generous cuff over your hand as shown.Step 4: Lock Tip in Place Put the ring over the tip and twist it on. . excess icing may squeeze out the wrong end. locking the tip in place. fill the bag with approximately 1/2 cup of icing. Note: It is important not to overfill the bag.
This forces the icing down into the bag. you can sweep out a circle with the back end of the bag. Correct bag direction is easiest to learn when you think of the back of the bag as the hour hand of a clock. Pretend the circle you formed in the air is a clock face. The hours on the clock face correspond to the direction you point the back end of the bag. .Step 4: Close the bag Close the bag by unfolding the cuff and twisting the bag closed. When you hold the bag with the tip in the center of the clock. "Burping" the bag: Make sure you release any air trapped in bag by squeezing some of the icing out of the tip into the bowl. This is called "burping" the bag. Holding The Bag The angle of the bag to the work surface is only half the story of the bag position. The other half is direction in which the back of the bag is pointed.
Steps: Step 1: Trace Board Trace your cake board onto the Fanci-foil. Step 3: Create Tabs Place your board. on top of your cut foil. Position over board using a rolling pin. draping fondant over edge. making the outline 3-4 in.Roll & Drape Fondant Roll out fondant to desired size. white side down.Coat Board Lightly coat board with piping gel to help the fondant stick to the foil. Step 2 . larger than the board. Step 4: Tape Secure foil tabs to the board with tape. Cut deep slits at several points along foil edge. creating tabs of foil to wrap neatly around the board. . Steps Step 1 . Step 2: Cut Cut Fanci-foil along the outline. thick. 1/4 in.
Smooth Top & Sides Trim excess fondant from edges under bottom of board. . Overlap ends one inch and cut. place iced cake on a cake board or serving plate. Smooth top and sides with EasyGlide Smoother.Step 3 . slide a portion of the Tuk-N'-Ruffle under the cake. up to the stitched seam. Step 2 Continue sliding Tuk-N'-Ruffle under the cake. Using a spatula. Steps Step 1 Before decorating. The weight of the cake will secure Tuk-N'-Ruffle in place. until you have gone around the entire cake.
then sides and top. (We recommend decorating cakes on the Trim 'N Turn Cake Stand. fold down the top with the other hand to form a generous cuff over your hand as shown. otherwise.Step 3 When decorating cake. decorate base first. . excess icing may squeeze out the wrong end. Note: It is important not to overfill the bag. Step 3 Remove icing from the spatula by squeezing the bag with your thumb and fingers against the spatula and pulling spatula out. Step 2 With an angled spatula. fill the bag with approximately 1/2 cup of icing.) Steps Step 1 While holding the bag with one hand.
Steps Step 1 Trim a 16 in. This is called "burping" the bag. Step 5 Make sure you release any air trapped in bag by squeezing some of the icing out of the tip into the bowl.Step 4 Close the bag by unfolding the cuff and twisting the bag closed. This forces the icing down into the bag. Squeeze a ribbon of icing in a continuous spiral motion to cover cake top. Featherweight bag to fit tip 789. . Hold bag at 45° angle and lightly press tip against cake. Fill bag half full with icing. with last ribbon forcing icing over edge of cake top.
smoothing the top with the Easy-Glide Smoother. Pull the corner flaps gently out and away from the cake. Position fondant on cake. At that point you may also lay Non-Stick Parchment Paper on the iced cake top and gently smooth with the palm of your hand. Set the cake aside and allow the icing to crust over for at least 15 minutes before decorating. smooth the corners with hand to eliminate the creases. squeeze icing as you turn the cake slowly. it may help to dip the spatula into hot water.Step 2 To ice the sides. Steps Step 1 Prepare cake by lightly covering with buttercream icing. Repeat the process until the entire cake side is covered. Step 3 Rotate the cake slightly and repeat the procedure. Smooth sides with Smoother. Smooth the center of the cake by leveling the icing with the edge of your spatula. . starting from a new point on the rim until you have covered the entire top surface. wipe dry and glide it across the entire surface. For easier smoothing.
Step 2 Trim off excess fondant at bottom with a spatula or sharp knife. . smooth top. Step 3 To give a finished look. all sides and bottom edge of cake again with the Smoother.
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