How to make Birthday (and other celebration) Cakes!

natlie

This buttercream is good
Chocolate Buttercream Frosting:

• 1 pound bittersweet chocolate
• 12 ounces semisweet chocolate
• 3/4 cup egg whites (4 to 5 extra-large eggs), at room temperature
• 1 1/2 cups granulated sugar
• 1/4 teaspoon cream of tartar
• 3/4 teaspoon kosher salt
• 1 1/2 pounds unsalted butter, at room temperature
• 3 teaspoons pure vanilla extract
• 3 teaspoons instant espresso powder, dissolved in 1 1/2 teaspoons water
• 3 tablespoons dark rum, optional

Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature.
Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.
Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again.
Yield: about 4 cups

The chocolate it in helps it to stay firm - you can use cadbury chocolate if you like
Nat

TrulyMadly

Thanks rags. Yes I'll make the top tier less deep. It will look better. I wasn't planning any "support" other than the butter cream holding it all together. What do you suggest? Thanksx

Auzelia

you should support the tiers of the cakes with plastic or wooden cake pegs other wise the weight could damage the cake

TrulyMadly

Sorry forgot to mention - will Royal icing be ok on the sides of the chocolate cakes. I know it covers marzipan fine which is smooth but will it be ok on the sides of the chocolate cake which might be "crumby"?

Mummy_Jo

You can get ready to roll icing which is chocolate flavoured... You could try that or you could just buy ready roll white icing - change the colour with a bit of food dye...

Good Luck

scottishminnie

It's not very MSE but you can buy tubs of Betty Crocker frosting (like this) at Asda which may work out quicker and save you ending up with some ingredients you won't use very often. I'm thinking it may also be easier to spread over the sponge. I've never put royal icing on sponge cake, only fruit cake which is much more solid if you see what I mean so, like you, I would be worried about it disintegrating.

Katie_Pink

You could always butter cream them quite roughly and line the outside of each tier with chocolate fingers. My mum does this sometimes and it looks so effective. If you do a pattern with the milk and white chocolate ones too it looks good.

lucasmum

A chocolate ganache would cover the cake well. Basically its equal quantities of cream and chocolate- warm the cream and melt the choc into it. If you use it straight away you can pour it over the cake. Let it cool a bit and it will start to thicken and you can spread it with a palate knife

rachbc

you will need to support the ckae with dowels or the bottom teir will end up crushed but the weight of the cakes above - you can buy special cake dowels or use clean wooden dowel sawn to length.

I'd cover with ganacheas luasmum suggestsand pour it over as it starts to thicken.

Cover the sides with choc curls or fingers - good luck!

rachbc