Baking quick questions

Moorhen

Do you have any nutella or any other type of chocolate spread?
I use this quite often for cake fillings.

funkymonkey849

Moorhen wrote: »

Do you have any nutella or any other type of chocolate spread?
I use this quite often for cake fillings.

Agh yes I do but OH doesn't like nuts! He hates nutells (it's for him btw:P)

Rikki

Apart from grinding sugar the only things I can think of is Confectioners Custard with a little cocoa added or thick chocolate custard.

Confectioners Custard Recipe

You wouldn't need to make that amount

Nelski

could you gently melt the butter and sugar together with the chocolate then let it cool

on the other hand i made butter cream with castor sugar this week and it gave a nice little crunch to the filling - just say that is the way its meant to be

tesuhoha

Do you have any evaporated milk. There is a chocolate fudge topping recipe I can find for you with evaporated milk, butter and sugar.

angeltreats

Are you going to be covering the cake with sugarpaste/fondant?

I'd probably make some creme patissiere (think confectioner's custard is what it's called in the US) but I wouldn't even make a chocolate version. Recipe here.

If you have any cream, you could make a creme chantilly by whipping it with some vanilla and caster sugar (traditionally it would be icing sugar, but caster sugar will work fine) and sandwich it together with that. You could grate the chocolate finely and fold that into the whipped cream.

Rikki

tesuhoha wrote: »

Do you have any evaporated milk. There is a chocolate fudge topping recipe I can find for you with evaporated milk, butter and sugar.

I'd love to pinch that recipe for the future.

tesuhoha

Rikki wrote: »

I'd love to pinch that recipe for the future.

Its a Delia Smith recipe

http://www.deliaonline.com/recipes/type-of-dish/sweet/chocolate-fudge-cake.html

I have made this loads of times and the kids used to love it. It can be a bit tricky with timing and sometimes can go a bit runny if you are not careful but they still love it anyway. Persevere with it and you will get it right. It does involve cooking chocolate which I forgot about but is lovely. I have made it with white sugar. I like it best with dark chocolate.

She says to beat it a second time which was not in the original recipe. Don't get me wrong this is easy to make.

funkymonkey849

Update! Thanks for all the suggestions!

Didn't have enough eggs for the custard thing. I hunted through the cupboard and found a jar of sticky toffee sauce! It looked solid enough so I plastered it all over the cake. Within a few minutes it had turned into a runny sauce LOL! So I scraped it off and used the jam instead.

I used icing to cover the cake so all was well

mandragora_2

funkymonkey849 wrote: »

I used icing to cover the cake so all was well

Solves most of life's problems, a good coating of icing, take my word for it!