andreaindc
Well-known member
Any recommendations re: frosting? Would like to decorate it with strawberries, so not I probably won't use chocolate. Thanks!
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ISO: ISO Richard in Cincy. Making your yellow chiffon cake this weekend for father's day...
- Thread starter andreaindc
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andreaindc
Well-known member
Also, if I do a simple syrup, do I brush it on after the cake is cool?
Ideally I will make the cake the day before & assemble it on Sunday.
TIA!
Ideally I will make the cake the day before & assemble it on Sunday.
TIA!
richard-in-cincy
Well-known member
Andrea
I pour syrups on while the cake is still quite warm, very soon after coming out of the oven. But I've done them cold too, so you'll be fine either way. They sink in better when the cake is warm, IMHO. With the berries you could flavor it with a touch of chambord, that would be very nice, or Grand Marnier, even nicer! If you don't want to use alcohol in the syrup, some orange and lemon juice and some zest in the syrup would be a nice compliment.
If you're serving with strawberries, have you thought about using a gelatin stablized whip cream (like that used for Black Forest Cherry Cake)? That would be a nice combination with the cake, syrup, berries, and whipped cream.
STABILIZED WHIPPED CREAM
1 tsp. plain gelatin
2 tbsp. cold water
1 c. whipping cream
3 tbsp. powdered sugar
1/2 tsp. vanilla
Add gelatin to cold water in small pan. Set this over boiling water until it is clear. Do not stir. Cool to room temperature. Meanwhile whip the cream until it is medium thick. Pour gelatin mixture into the center of cream while mixer is going. Pour in the gelatin all at once and continue beating. Add powdered sugar and vanilla. Beat until cream stands in stiff peaks. Use as frosting for cakes or dessert decoration.
I pour syrups on while the cake is still quite warm, very soon after coming out of the oven. But I've done them cold too, so you'll be fine either way. They sink in better when the cake is warm, IMHO. With the berries you could flavor it with a touch of chambord, that would be very nice, or Grand Marnier, even nicer! If you don't want to use alcohol in the syrup, some orange and lemon juice and some zest in the syrup would be a nice compliment.
If you're serving with strawberries, have you thought about using a gelatin stablized whip cream (like that used for Black Forest Cherry Cake)? That would be a nice combination with the cake, syrup, berries, and whipped cream.
STABILIZED WHIPPED CREAM
1 tsp. plain gelatin
2 tbsp. cold water
1 c. whipping cream
3 tbsp. powdered sugar
1/2 tsp. vanilla
Add gelatin to cold water in small pan. Set this over boiling water until it is clear. Do not stir. Cool to room temperature. Meanwhile whip the cream until it is medium thick. Pour gelatin mixture into the center of cream while mixer is going. Pour in the gelatin all at once and continue beating. Add powdered sugar and vanilla. Beat until cream stands in stiff peaks. Use as frosting for cakes or dessert decoration.
andreaindc
Well-known member
Thanks, Richard...
I can pour the syrup on while the cake is warm, but it will sit for a day that way. Do you think that's preferable to cool the day I serve it. If I do the syrup beforehand, should I store the cake covered loosely since it will be fairly moist?
I will do the syrup with the juice instead, since my daughter who is five likes fairly conventional flavors. Good idea about the stabilized whipped cream. That will be really pretty too. (And probably easier to frost - even with a crumb coat, I somehow always wind up with crumbs in the frosting!)
Thanks again!
I can pour the syrup on while the cake is warm, but it will sit for a day that way. Do you think that's preferable to cool the day I serve it. If I do the syrup beforehand, should I store the cake covered loosely since it will be fairly moist?
I will do the syrup with the juice instead, since my daughter who is five likes fairly conventional flavors. Good idea about the stabilized whipped cream. That will be really pretty too. (And probably easier to frost - even with a crumb coat, I somehow always wind up with crumbs in the frosting!)
Thanks again!
richard-in-cincy
Well-known member
In that case, I would do it cold the day you're serving.