ISO: ISO good kid friendly choco BDay cake fav and help with icing (more)...

In Search Of:
M

mariadnoca

Moderator
So I'm making the 5yro twins nextdoor, twin cakes for their party. Not sure I've hit on a good all-around fave chocolate cake recipe yet. Any suggestions? (They want strawberries inside.)

Also, mom wanted whipped cream icing and since none of us has that much fridge space, I'm thinking Italian/Swiss buttercream would do the trick??? What do you think?

I've never made it before, so tell me: when I get the amazing super light fluffy icing from a bakery, one that's so yummy you could eat it with a spoon, but without any of that Crisco, waxy tongue coating mouth feel, is that Italian/Swiss buttercream?

and any idea of a recipe and how much to make for 2 round layer cakes and 2-3 dozen cupcakes? (yes, I got myself into a rather big job - 65 are invited).

Also, do you use the carton egg whites?

This is coming up in a few weeks and I need to get my ducks in a row. (And right now I don't even have ducks.)

 
Not fancy - but moist, quick and I think it's good. This is a family style cake.

GRAND SLAM CHOCOLATE CAKE

1 (18 oz) devils’ food cake mix (Duncan Hines is a good one)
1 large chocolate instant pudding
1 cup sour cream
½ cup vegetable oil
½ cup warm water
4 eggs, lightly beaten
1 ½ cups chocolate chips

Mix together cake mix, pudding, sour cream, oil and water. Mix with electric mixer for a few minutes. Then add the eggs gradually. Continue to beat the cake for about 5 – 8 minutes. This is a very heavy cake and you may need to stop the mixer from time to time to scrap the beater.
Pour into a well greased (and I lightly dust with cocoa powder) bundt pan.
Bake at 350 for 50 – 55 minutes. Let cool for half an hour before removing from pan.
ICING:
1 ½ cups chocolate chips (we like the milk chocolate)
3 -4 Tablespoons butter
1 - 2 Tablespoons corn syrup (optional – makes icing shiny)

Melt the butter and chips over low heat. Add the corn syrup, stirring. Cool slightly before icing cake.

 
Im so glad you are having so much fun with the twins! Hope the garden is surviving this heat!

 
For a chocolate cake I don't think you can beat the Texas Sheet cake recipe. Make it in a 9X13 pan

and I think that two will feed that number--or it is easy to make another. I make it with all butter and it comes together quicker than a mix!! ;o)

That recipe comes with a delicious chocolate icing. If you make 9X13 dishes, would you have room for that in the fridge? OR could it be done at the last minute on site--use stabilized whipped cream?
Or a cream cheese frosting is delicious and white.

 
I've got a couple questions: if you're concerned about whipped cream icing

is that because of the heat? Because both swiss/Italian meringues have a boatload of butter in them.

I posted a version of whipped cream icing that held up for FOUR days. Four hours at an event and then the rest of the time in the refrigerator. Basically, you augment all the things that help it stay viable (more fat (melted butter), powdered sugar (with cornstarch), whipped with less air). Piped beautifully.

Or...make a cooked flour-based torte icing, but use butter rather than Crisco. That will beat up very light and fluffy. Also pipes well.

Are the strawberries going INTO the cake batter...or will they be in the icing between the cake layers?

I'm fond of the 1940's eggless oil-based cocoa cake for moistness. I have other favorites with more intensive chocolate flavoring, but not sure that's right for a 5-year old.

 
I like the idea of the Texas Sheet Cake too and you can jazz it up

even more by adding mini marshmallows and walnuts to the frosting giving a nod to Rocky Road style. It is delicious this way.

 
Berries sliced between layers; no room in fridge for cake so needs to be able to sit out....

Mom requested the lighter, less sweet whipped icing and given I'm going to need to decorate/pipe/etc 2 layer cakes and bunch of cupcakes with no fridge space....I'm stumped on what to do for icing.

 
I agree with you about the eggless chocolate cakes, I 've got a great one from the red Betty Crocker

cookbook if you'd like me to post it.

 
Have you ever heard of Rich's Bettercreme? It is a shelf-stable product that might be

the ticket for you for needing to store without refrigeration. I used it a long time ago for a cake for my friend's son for an outdoor party, and it held up well for about 8 hours. It is advertised to hold at roo temp for up to 5 days, though I think it is best within 2 days of prepping it. It comes in a carton like half-n-half and is in the refrigerated section.

Here is a thread about it from the Cake Central website:

http://www.cakecentral.com/forum/t/32219/anyone-use-richs-bettercreme-icing

 
I have made so many birthday cakes in all shapes, forms, etc. I always use the John Thorne cake

recipe. It is easy, delicious and gives you time and energy to make the shapes you need.
It sounds like this will be a chocolate strawberry shortcake kind of cake - so you could either use whipped cream or chocolate butter frosting.

 
What about cheezz's Deep Dark Chocolate Cake? It is delicious!

I've done this is rounds, rectangles and cupcakes... it's always good. cheezz

Deep Dark Chocolate Cake

1 3/4 c. flour
2 c. sugar
3/4 c. cocoa powder
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
2 eggs
1 c. milk
1/2 c. vegetable oil
1 tsp. vanilla
1 c. boiling water (I use hot coffee)
NOTE: In some versions cheezz has posted, her Deep Dark Chocolate Cake recipe above includes 2 cups roughly chopped walnuts, tossed around in a sifter to remove small particles. Wigs

Combine dry ingredients. Add eggs, milk, oil and vanilla, and beat on medium 2 minutes. Stir in boiling water (batter will be very thin). Pour into greased and floured pans and bake at 350 for 35-40 minutes, or until done.


My Best Chocolate Cream Cheese Frosting

1/2 c. butter
8 oz. cream cheese
1/2 c. cocoa
1 tsp. vanilla
3 c. confectioner's sugar

Link: http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=72285

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=129122

 
You must log in or register to reply here.
Back
Top