Icing options for chocolate yoghurt cake?

mrbadexample

I haven't got any tablespoons. How much water?

Pink.

one tablespoon = 15 mls or one and a half dessert spoons.

fizzel81

mrbadexample wrote: »

:hello:

I wonder if you have any good ideas....

I've just made a CYC.



As you can see, the top doesn't look very appealing. This is because I now use spray-on stuff to line the tin with, and it makes the sides slide up and over the top of the mixture when its cooking, IYSWIM? There's no difference to the taste, but it makes it look a bit funny. (It probably had 5 minutes longer than it needed in the oven, too. )

As this is for other people to eat (I'm going to Shropshire Sarracenias' open day tomorrow to see what lovely carnivorous plants are about. The host supplies refreshments, but I thought it would be nice to chip in.) I want to tart it up a bit.

I thought I'd ice the top, but bearing in mind it'll be sat on a table outside and it's likely to be warm tomorrow, I don't think that buttercream icing would be a good choice. So, any ideas? If you're thinking chocolate, I must warn you that all I've got in is a 100g bag of plain chocolate chips, which probably won't go very far.

I'd like it to be quick too....

Cheers,
MBE

hm shouldnt have read this, that cake looks far too yummy (sounds thick here whats a cyc?)

whatatwit

fizzel81 wrote: »

hm shouldnt have read this, that cake looks far too yummy (sounds thick here whats a cyc?)

I'm plumping for Chocolate Yogurt Cake

Penelope_Penguin

fizzel81 wrote: »

sounds thick here whats a cyc?

CYC for bloke!

Penny. x

mrbadexample

I didn't get time to photograph it, but that chocolate fudge icing was perfect - just what I was looking for.

fizzel81

ahh cyc makes sense now, sorry ws half asleep last night, think i need to give making this a go

mrbadexample

:hello:

I need to decorate a cake. It's a plain old CYC, but I want to add a chocolate buttercream filling, and top it with chocolate.

When I make buttercream icing, I use 2oz butter & 6oz icing sugar. Is it just a matter of adding cocoa? If so, how much please?

And can I just melt cooking chocolate and pour it over the top? If so, can someone guess how much I need please?

Ta very much.
MBE :beer:

thriftlady_2

Yes, you do just add cocoa powder. For those quantities I would add 1 tablespoon of cocoa mixed with about one and a half tablespoons of hot water. Let it cool slightly then beat with the butter and sugar.

For the topping it is best to add something like cream, syrup or butter to your chocolate or you will find that it cracks when you cut into it.

Try this;

Melt 150g of chocolate, 2 tbsp water and 100g of butter slowly in a bowl over a pan of barely simmering water. Pour over the cake and leave to set. It will set firm but not so much that it cracks.

I'm making a lemon sponge with lemon buttercream inside and on top for my younger son's 13th birthday tomorrow. Cake is good

lora

50g marg 25g cocoa sifted about 2 tablespoons milk 225g icing sugar. Melt marg add cocoa and cook for 1 minute. Remove from heat add icing sugar and some of milk and beat until smooth. Mmmmmm.