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Chocolate icing
Options
rhubarbs
Posts: 144 Forumite
Hi,
A friend of mine is getting married in December and I've offered to make a cupcake wedding cake for her. She would like chocolate so I am hoping to make dark chocolate cupcakes with dark chocolate icing and either vanilla or cardamom cupcakes with white chocolate icing. I'm looking for a recipe for the icing. It needs to be quick and easy to make and spread as I'll be doing it on a fairly large scale. I'm looking for a icing that'll go on fairly thickly and will stay softish but not squidgy. I did think I might do a ganache of cream and melted chocolate but thought that you all might come up with a better idea or more!
If you have any fabulous recipes for cupcakes I'd be delighted to see them too!
Thank you.
A friend of mine is getting married in December and I've offered to make a cupcake wedding cake for her. She would like chocolate so I am hoping to make dark chocolate cupcakes with dark chocolate icing and either vanilla or cardamom cupcakes with white chocolate icing. I'm looking for a recipe for the icing. It needs to be quick and easy to make and spread as I'll be doing it on a fairly large scale. I'm looking for a icing that'll go on fairly thickly and will stay softish but not squidgy. I did think I might do a ganache of cream and melted chocolate but thought that you all might come up with a better idea or more!
If you have any fabulous recipes for cupcakes I'd be delighted to see them too!
Thank you.
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Comments
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Nigella is *the* cupcake queen; have you thought about her christmas cupcakes ? ignore the pic (they put the wrong one on, in the book its white icing with green leaves and redberries, if youre puzzling about the text!) but i immediately thought of the description of the base part for a wedding cupcake, especially in december.
the other option is this one: and it gives a good dark chocolate icing to go with it (and they got the right pic this time!!!) There's lots of recipes - from nigella and others - on this page, for inspiration, take a look here - a google search of cupcake wedding cakes of all kinds, shapes and sizes (and, at the risk of sounding terribly snobby: tackiness!).
good luck with it - and do let us know how you get on, personally i love cupcakes and to have a shot at doing a wedding cake like this.. i suspect i'll have to wait till i get married!!!
keth
xx0 -
Wow they look scrummy, I want to make some, can see me adding those ingedients to my shopping list next week.One day I might be more organised...........
GC: £200
Slinkies target 2018 - another 70lb off (half way to what the NHS says) so far 25lb0 -
Knob of butter melted , add icing sugar and drinking chocolate and some milk and bring to boil - stir till glossy - allow to cool very slightly for a few mins and pour over cake or cup cakes - cheap as chips and wonderful. Sorry dont ask the quantities as I just chuck some in - maybe 3 oz icing sugar and 1 of drinking chocolate and a tablespoon of milk - can add more dry ingreds or milk if too thin or too thick.Saving in my terramundi pot £2, £1 and 50p just for me! :j0
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Thank you for those. The Christmas cupcake recipe sounds great, I don't know why I didn't think of it! I love Nigella's lavender cupcakes and have the domestic goddess book. I didn't know she had the website though. I'm going to try making the cupcakes on Monday to see what they are like but I'm tempted to just make these instead of giving people the 2 options. I'll just add two chocolate icings instead. I'll give the drinking choc icing a go on Monday too, I'll need to think about the white chocolate icing...0
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rhubarbs wrote:Thank you for those. The Christmas cupcake recipe sounds great, I don't know why I didn't think of it! I love Nigella's lavender cupcakes and have the domestic goddess book. I didn't know she had the website though. I'm going to try making the cupcakes on Monday to see what they are like but I'm tempted to just make these instead of giving people the 2 options. I'll just add two chocolate icings instead. I'll give the drinking choc icing a go on Monday too, I'll need to think about the white chocolate icing...
if the drinking choc icing works.. have you thought about making it with white drinking chocolate? you can pick up a sachet of the options one for something like 20p, i got a selection of 5 options sachets for a £1 from Asda the other week for a present.
oh and don't forget to show us pics!!!
keth
xx0 -
I made chocolate fudge icing before and it was lovely.
You need:
100g/4ozplain chocolate, broken into pieces
50g/2oz butter, cut up
1 egg, beaten
175g/6oz icing sugar, sifted (this is important, I had to use the stick bender as I forgot to sift the first time I made this :rolleyes:)
Melt chocolate and butter, either in microwave (be careful) or bain marie.Beat in egg, remove from heat (or remove from micro and beat in egg) and stir in half of the icing sugar. Beat in remaining icing sugar until smooth and cold. Use immediately.
Sufficient to fill and coat the top of one 20cm / 8 inch cake..
That is taken from Mrs Beeton's Cakes and Baking (which is a great book).
It is delish!
Also, just wanted to say, be careful when you are making the chocolate/cream ganache as I was making a christening cake for my daughter and wanted to make the cake. I decided I was going to do white chocolate and cream ganache. Well, everything was going great... until I burned it slightly... so I told everyone that it was a white chocolate and caramel ganache
It tasted like caramac (anyone else remember that?!) and loads of people asked for my recipe!
Good luck with whatever you choose!
Linzi x0 -
Hi,
The Christmas cupcakes are absolutely delicious, perfect for what I want. I made a big batch on Monday with the plan of trying different icings, guess who'd run out of icing sugar... :rolleyes: So I made a white chocolate and sour cream ganache. It worked really well and looked so pretty. Mr Rhubarbs took them into his work and they were devoured. I'm getting excited about making this cake now.:j :j :j Thank you!!! :j :j :j0 -
rhubarbs, sounds lovely.
Linzi x0 -
I think you've probably got all you need now but I'll let you know my way anyway. I use cocoa rather than drinking chocolate to give a more intensely chocolatey flavourand mixi plenty with the icing sugar. I then melt the butter as if making buttercream and add a little milk. Whilst the mixture is still warm and very easy to spread I spread it on the cakes. As it cools it becomes quite firmand fudgey. You can vary the firmness by increasing/decreasing the milk. Sorry I don't know exact quantities -it is easy to adjust as you go along though.earn what you can, save what you can, give what you can :hello:0
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