"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Cakes & Cupcakes
Reply
 
Thread Tools Display Modes
 
Old 04-29-2010, 05:22 PM   #11
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Both chocolate and hazelnuts go great with orange flavor. I've made this frosting many times and it gets great reviews.

Goodweed's Chocolate-hazelnut Buttercream Icing

Ingredients:
1/2 cup (12 tbs.) room temperature butter
4 cups powdered sugar
8 tsp. cocoa
1/2 cup milk
1/2 cup Nutella brand hazelnut spread

Combine milk and powdered sugar in a microwave safe bowl and heat for about 40 seconds. Stir until you the sugar is dissolved into the milk. This will make your buttercream frosting very smooth and creamy. Cream the cocoa powder into the butter until all lumps are gone (use a mixer to make this easy). Slowly add the sweetened milk. Combine with the Nutella until all is blended together.

Making a syrup of the milk and powdered sugar removes all graininess from the icing and gives it a truly luxurious mouth-feel. Of course, you can use the same technique to make any flavored buttercream frosting you desire.

Seeeeeya; Goodweed of the North
__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 04-29-2010, 05:24 PM   #12
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,926
Citrus Italian Buttercream

5 large egg whites at room temperature
1 1/4 cups extra fine sugar (berry, not icing/powdered)
1/4 cup cold water
1 pound unsalted butter at room temperature
2 tablespoons limoncello or 1 tsp of either orange or lemon oil (not extract)

Separate egg whites into mixing bowl (preferred stand mixer with whisk attachment but a deep bowl and hand mixer will work).

Put 1 cup of sugar and the water into a small heavy bottomed pot with a candy thermometer. Heat over medium heat and partially cover the pot with a lid to trap evaporating water which aids in stopping sugar crystals forming on the sides of the pan. Do not stir syrup. You want the syrup to reach 245 on the thermometer.

Have softened butter and an ordinary tablespoon ready, as well as the remaining 1/4 cup sugar ready. .

On high speed, start whipping the egg whites to stiff peaks, like a normal meringue. With the mixer still running, add the 1/4 cup of sugar and flavouring. When the sugar syrup has reached 245 degrees, slowly add the syrup to the meringue while mixer is still on high. After a few minutes reduce the mixer speed to medium for 3 minutes or until the meringue is cooled. Add the butter a spoonful at a time on medium speed. When done, increase the speed to high for 2 minutes or until the butter is fully incorporated and the frosting is fluffy.

Once cooked and mixed, this is a very versatile and durable frosting. You can use it as a filling or crumb layer and it will not break down or go bad when sitting out for hours.

You can add 1 teaspoon vanilla, 1/2 cup dark chocolate or 1/3 cup raspberry puree if you like instead of the limoncello or orange oil.

Hope this helps!

Oh, I get the citrus oils from a little gourmet shop but you may get it at high end grocery stores or restaurant supply stores. It is expensive but a little goes a long way for very natural flavours and you can use it in so many things!
__________________

__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is offline   Reply With Quote
Old 04-29-2010, 05:47 PM   #13
Certifiable Executive Chef
 
Janet H's Avatar
Site Administrator
 
Join Date: Jan 2007
Location: Pacific NW
Posts: 3,281
Both these recipes look great! Thanks so much for the prompt responses.
__________________
Janet H is offline   Reply With Quote
Old 04-29-2010, 06:31 PM   #14
Head Chef
 
Mimizkitchen's Avatar
 
Join Date: Apr 2010
Location: Florida
Posts: 1,607
Janet, what about a raspberry swiss meringue buttercream, and a chocolate ganache glaze... Would you be kind enough to post cake recipe, sounds wonderful...
__________________
A woman is like a tea bag, you never no how strong she is until you put her in hot water...
Mimizkitchen is offline   Reply With Quote
Old 05-01-2010, 07:43 PM   #15
Certifiable Executive Chef
 
Janet H's Avatar
Site Administrator
 
Join Date: Jan 2007
Location: Pacific NW
Posts: 3,281
Today I gave this a whirl and I have increased respect for cake bakers! I got chocolate everywhere.

The ganache recipe was a snap. But... I see that some practice is needed to perfectly judge the cooling temp...next time I will use it a minute or two sooner. Anyway - here are some pics... The icing has shredded orange peel in it and you can see the strands. I added some fun chocolate decorations as this cake is for a b-day party. There will be no writing on the top - only some candles - it's just too pretty to pipe onto.

There was left over ganache and so I dipped a few berries as well.
Attached Thumbnails
Click image for larger version

Name:	marys cake1.jpg
Views:	99
Size:	72.4 KB
ID:	8061   Click image for larger version

Name:	marys cake 2.jpg
Views:	103
Size:	51.9 KB
ID:	8062  

Click image for larger version

Name:	leftovers.jpg
Views:	293
Size:	58.9 KB
ID:	8063  
__________________
Janet H is offline   Reply With Quote
Old 05-01-2010, 07:51 PM   #16
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
Umm.. what time and where should I be where for the party?

That looks wonderful.
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 05-01-2010, 08:05 PM   #17
Certifiable Executive Chef
 
Janet H's Avatar
Site Administrator
 
Join Date: Jan 2007
Location: Pacific NW
Posts: 3,281
As promised - the cake recipe:

2 buttered and floured 9 inch cake pans
oven - 375

1/2 C butter
2 eggs
2 Cups sugar
2 tsp vanilla
2 T shredded orange peel
1/4 tsp orange extract
1/4 Cup plain or vanilla yogurt

3 Cups all purpose flour - do not sift
1 Tbl baking powder
a little grated nutmeg
pinch of salt.

1 1/2 Cups milk

---
In mixer cream the first 7 ingredients till smooth
Mix the dry ingredients in bowl or bag to combine.
Add dry ingredients to butter mixture 1/3 at a time with each addition followed by 1/3 of the milk
Scrape bowl after all is combined and beat for a minute or two more.
Pour into pans and bake - aprox 25 - 30 minutes.

-------------------------
Make a syrup from 2 Tbl lemon, 2 TBl orange marmalade and 2 Tbls orange liquor and bring to boil to melt and combine.

Make an orange scented butter cream icing.

To assemble:

Trim round top off cakes so that they will be level and smooth. Brush each round with the syrup.

Build cake using butter cream between layers and then coat cake with butter cream in a thin layer (crumb coat). Refrigerate until fully chilled and then add ganache to top (see earlier post for recipe). Chill again for 10 - 15 mins to set ganache. serve at room temp.
__________________
Janet H is offline   Reply With Quote
Old 05-02-2010, 09:04 PM   #18
Head Chef
 
Mimizkitchen's Avatar
 
Join Date: Apr 2010
Location: Florida
Posts: 1,607
Thank you for the recipe Janet, I plan on making it for Dads birthday, however i'm not sure I can make it as beautiful as yours was... My god girl do they call you the acecettes of cake???
__________________
A woman is like a tea bag, you never no how strong she is until you put her in hot water...
Mimizkitchen is offline   Reply With Quote
Old 05-02-2010, 11:35 PM   #19
Certifiable Executive Chef
 
Janet H's Avatar
Site Administrator
 
Join Date: Jan 2007
Location: Pacific NW
Posts: 3,281
Thanks goes to and note given for the great ganache recipe from LPBeier which makes a plain layer cake look swanky. I didn't mention in recipe but that cake is made from 4 layers, doubling the recipe to get good height on this cake
__________________
Janet H is offline   Reply With Quote
Old 05-02-2010, 11:44 PM   #20
Head Chef
 
Mimizkitchen's Avatar
 
Join Date: Apr 2010
Location: Florida
Posts: 1,607
Four beautiful lucious layers, as rachel ray would say, YUM-OH...
__________________

__________________
A woman is like a tea bag, you never no how strong she is until you put her in hot water...
Mimizkitchen is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:50 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.