Oh fine!! This IS a cheat recipe.
I already have the cake recipe on the blog and this one is just for the frosting.
But hey…the cake was a humongous effort. Three 9″ layer cake is no small thing for me. I could handle 6″ cakes, but 9″ isn’t so easy. Despite 6 straws for support inside, it was doing a jiggle jiggly dance when I was trying to frost it.
Finally, I gave up trying and reached out to my neighbor. I have told you that she is a professional cake decorator, rt?
Now this cake, which I baked for our friend’s son, is the biggest cake I have ever made. And for my neighbor, this is tiny. This would be the size of the top-tier of her cakes.
It took her less than five minutes to frost this cake for me. FIVE minutes. And the finish was so much better than mine. Boy, I am so sorry that I have to move again! It’s so rare to get a friend who shares the same passion as you.
This frosting recipe is also from her. The quantity is huge, but it freezes very well. And if you freeze it, you can eat it like you eat ice cream ( you didn’t hear that from me :D).
The final decorations are made with ready-made fondant. I colored them and used a Wilton mold to get the designs. These can me made ahead to save time.
This cake is the final in the series of bakes for the month of April. Check out the linky to see amazing entries from other bloggers.
Recipe source: My neighbor Lizy, originally from allrecipes.com
Makes : 10 plus cups of frosting
- 2 cups butter (450 gms), softened
- 2.5 cups cocoa powder
- 1 tsp vanilla extract
- 9 cups icing sugar
- about 3/4 cup milk**
- Using a hand/stand mixer, beat the butter until its soft and fluffy.
- Beat in the cocoa, vanilla and sugar in batches adding enough milk** till it reaches a good spreading consistency. You need to be careful and start slow with this, else the sugar will fly all over the place.
- This recipe freezes well.
- The quantity of sugar and milk are approximate. You need to adjust this until you get the consistency and sweetness you are looking for.
- **Milk needs to be added in tablespoons until you reach the consistency you are looking for.
- I have used only 8 cups of sugar here and 1 cup of milk here. I found the sweetness to be perfect with this quantity itself.
- You can try salted or unsalted butter in this recipe. There will be a difference in taste, but both versions are delicious.