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What did I do wrong? Frosting.

Adele's picture

I wanted to make something from The Chocolate Bible to take into work for the lady that gave me the book.  What a disaster.  The cake didn't turn out, nor the frosting. 


Chocolate Layer Cake.


Frosting:  1 cup butter, 1 cup cocoa powder, pinch of salt, 1-3/4 cup confectioners' sugar, scraped contents of 1/2 vanilla bean, 7 oz cream.  (I did sub 1 tsp vanilla for the bean, as I didn't have them yet.)


Cream butter & gradually add cocoa, salt, confect sugar (I sifted all this together) and vanilla.  Whip the cream until stiff and stir into the butter mixture. 


I did the cream first in the KA, then put it in a cold bowl till I was ready for it, it was still stiff when I added it.  Cleaned the bowl and then proceeded to cream the butter and all that.  Then added the whipped cream. 


It was awful.  I think I over stirred but I'm not sure.   Grainy, dripping liquid.  Just awful.  Did the stirring do this?


The cake..  I was to add the whipped egg and sugar, stir 1/3rd into the chocolate mixture.  (Please note that I still had 1 cup of flour to add and these were the last steps).  Fold in the remainder (egg whites) with the flour.  This is where I'm sure it messed up.  Fold, to me, is to take a large plastic spatula, and fold from the bottom over the top, gently, the idea being not to collapse the egg whites.  The flour just didn't mix well and when it baked and I threaded it to make the layers it was swirly, light and dark, not the uniform color of the picture, plus it had 'splotches' of flour.  Should I have disregarded the 'fold' and stirred instead? 


Hated, hated to throw it out, but that's what I did.  All those eggs.  And good chocolate too.  :(  I know the office doesn't really care, but i just couldn't take this in. I did learn to thread layers though, so that's cool.


But, but, it's SUPPOSED to taste like that!


Edited 1/11/2005 9:05 pm ET by Adele

But, but, it's SUPPOSED to taste like that!

CookiM0nster's picture

(post #63397, reply #1 of 7)

Poor you. I hate when things like this happen.
It sounds like the cream got overwhipped somehow. The instructions are odd, though. I'd have creamed the butter with the dry, then beaten in the unwhipped cream, and kept beating a little until the frosting got fluffy.

As for the cake, it sounds like you needed to fold more. It can be a pain to get the flour evenly deistributed. A lot of people actually use whisks for this task (but still use a folding action, not stirring). And if my memory is correct, Biscuit actually uses her hands.

Wolvie's picture

(post #63397, reply #2 of 7)

good advice on the whisk for folding flour.


I'll take CM's word for on the cream - I've never had anything like that happen.


Sorry all that good stuff went to waste.


I'm sure it will come out better next time!


 


Men in authority will always think that criticism of their policies is dangerous. They will always equate their policies with patriotism, and find criticism subversive.   Henry Steele Commager



 

 

sandermom's picture

(post #63397, reply #3 of 7)

Too late to know if this would work but your frosting sounds like it could have been fixed.  For family use I would have used an egg yolk to emulsify the mix; for public use a 1/2 teaspoon of liquid lecithin.  If the mixture was cold I'd let it warm to room temperature or nuke it on low, add the emulsifying agent and then boat motor it into silky submission and then chill until spreadable.  Of course these untested theories always sound like they'd work.  Sounds like the cake just needed more mixing.  Another for what it's worth...I've saved flopped cakes to crumb up for cheesecake crusts.  Post depression frugality strikes again.

Klaatu Barada Nikto

Astrid's picture

(post #63397, reply #4 of 7)

I think maybe it was the cold cream that re-solidified the butter. Lettting it sit and warm up might have rescued it, or adding an emulsifier, as you suggested. The cake needed more gentle mixing-until the batter is even in color.

New Mexico home organic gardener

Adopt the pace of nature; her secret is patience. Emerson

New Mexico home organic gardener Adopt the pace of nature; her secret is patience. Emerson
Adele's picture

(post #63397, reply #5 of 7)

Thanks for all your ideas, I think I'll try again this weekend.


But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

ashleyd's picture

(post #63397, reply #7 of 7)

Oh I'm sorry Adele but given my aversion to the stuff that Americans plaster all over cakes the thread title says it all!


“In victory you deserve Champagne, in defeat you need it.”
Napoleon Bonaparte

Age is unimportant unless you’re a cheese.

Lword's picture

(post #63397, reply #6 of 7)

>Another for what it's worth...I've saved flopped cakes to crumb up for cheesecake crusts.  Post depression frugality strikes again.


Yes! Most of my cakes ended up as topping on ice cream and no one knew it was supposed to be a nice looking cake! Unless it tastes bad I don't throw it out and your crust idea sounds fabulous, thanks.


L.
L.
"If you can't feed a hundred people, then feed just one." Mother Teresa