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90th birthday cake advice

lemonbalm's picture

Whoa, I haven't been on these forums in a couple of years! Need emergency advice though. I am charged with making my grandmother's 90th birthday cake for the party on Saturday.

First question. go with tried and true or attempt something new. Tried and true would be sonntags hasselnussetorte variations, a chocolate almond flourless that I've made many times, or a quite good regular old but somewhat boring chocolate cake from FC (#?).

Second question. If the latter, should I try making dobos torte or sacher torte? My family decades ago used to go to the WIndow Shop in Cambridge and that would be the only reason to do so.

I have never made a buttercream before and too scared to try (also have a baby and 6 year old underfoot) HOWEVER I do have the Old Vienna Cookbook and believe it or not there is one recipe for buttercream that calls for creaming butter with hardboiled egg yolk and a few other things. That seems easy!

And I just found this uncooked chocolate buttercream recipe in an online dobos torte recipe::Chocolate Buttercream: With an electric mixer, beat the shortening and butter together until blended. Turn the mixer down to the lowest setting and gradually add the confectioners' sugar and the sifted cocoa powder. Turn the mixer back up and beat at high speed until light and fluffy, about 2 minutes. Gradually beat in the vanilla and corn syrup until incorporated. Add the cream and refrigerate..

Third question, does anyone have experience with said method for buttercream? Thought I'd try a trial of it this afternoon if I get a chance.

Fourth question, what can I use instead of fondant for the top. Again, scared to try.

I don't mind mixing and matching methods and cakes and improvising a bit, but buttercream and fondant would be stretching me a bit.

Edited 4/4/2007 1:41 pm ET by Lemonbalm

TracyK's picture

(post #64297, reply #1 of 1)

Welcome back!

I have to say, I have never in my life heard of a buttercream made by creaming butter with hardboiled egg yolk... and to be honest, it sounds revolting! Wouldn't you have little bitty grainy chunks of egg floating around?

I also rebel against any frosting recipe that calls for shortening. Particularly for a chocolate frosting, since it obviously doesn't need to be pure white! Shortening has no flavor, and is not necessary for texture in icing.

Anyway... if you're not up for making a true buttercream, just follow the recipe you have for chocolate buttercream, but use all butter and no shortening. Your taste buds will thank you!

Edited to add: This recipe from Mean Chef makes a great chocolate frosting:

CT poster in bad standing since 2000.

Edited 4/4/2007 5:40 pm ET by TracyK