I just made this…so dagum delicious! I did 100g of natural cocoa and 25g of black cocoa…smidgen of espresso powder. Heavenly! Absolutely love your recipes and tutorials! My go to gal!
You make me laugh...you are very clear with what you talk about! I have watched probably 30 of your videos in the last three days, and you are so clear in everything...Thank you soooo much!
This is how I make mine too and I also add a teaspoon of instant coffee that I bloomed in a tablespoon of hot water that I let cool. I also use instant espresso if I have it but I only use. 1/2 teaspoon of that. It really enhances the chocolate flavor.
Yasss I know this recipe is going to be sooo🤤 delicious !! I want to use it when I make my banana cake…thank you sooo much for sharing this recipe with us!!
I’ve been waiting for this! Karolyn, I found someone do a video on using the cream cheese flavoring in the buttercream frosting instead of cream cheese and I used it on my strawberry cake. It was really good. I also can’t sell cream cheese frostings from my house so it was a great alternative. Can you do a video on extra dark chocolate cake and black frosting using black cocoa? I heard it tastes like Oreos but haven’t made it yet.
Hi JP from Miami thank you for the recipe I remember always stay for the future. You should maybe think about teaching online and have a whole school not know when you don’t do cakes anymore and Books for sure I’ll be the first to buy again the book was great. Thank you.
Hi Karolyn, Thank you for your wonderful videos! I followed your 12"cake recipe last year and it turned out great. I'm doing it again this year (different flavor) but my question for the frosting/icing!! is how much to make for the 12" cake? Do I double or triple this recipe? Also, how much to make for 36 cupcakes? Thank you for teaching us!! Rob
Hi Rob! For a 2 layer 12" cake, baked in 2" high pans, I use 2 1/3 recipe. I show how I break down the recipes in this video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-6fEvJD8KPNM.html 1 batch of batter yields 36 cupcakes. I hope that helps!
Can you use crisco as the shortening in the buttercream, i just love watching all your videos, you are so talented and I thank you for all your tips always..
Hey Sharon! You can use Crisco. It isn't as thick / smooth as the Sweetex, so your icing may be a little greasier. You may not need as much liquid either, so make sure you add a little at a time!
Can you use parchment paper instead of butcher paper? I love your recipes! My chocolate buttercream is very similar, but I also add some melted chocolate.
Thank you for sharing a lovely chocolate buttercream icing 😋.. would love to try it out .. can you share how you do a chocolate ganache cake as well please 🙏.. TIA Happy Easter 🥰😘🩵💛🧡🩷💐
Hi Karolyn ! When I make my cakes, I only use butter (or oil). Can I ask why do you use butter and shortening ? What benefits does using shortening give you ?
Hi! This is an icing recipe, I prefer using butter for the flavor and the shortening melts at a higher temperature than butter so it helps to stabilize the icing! The high ratio shortening I use also gives it a very smooth mouth feel.
Hi karolyn. 😊 I have a customer who wants chocolate cake with chocolate icing but black 🥴. Is this buttercream able to be dyed black and if so how would you go about coloring it black??
I've filled ganache cakes 4 days in advance with no issues. It can sit at room temp to settle. Ganache cakes are usually good at room temp up to 3 days.😊
I was wondering do you use plain flour or self rising flour in your doctored up cake mixes, I really want to try to fix some for cupcakes for my daughter. Thanks so much
I stick with the rule of 2's...the icing will last 2 days at room temp, 2 weeks in the fridge or 2 months in the freezer. I store in an airtight container. I never freeze icing just because I use so much of it. So I mostly store it in the fridge.
Hello! I wanted to ask you when you chill your cakes for several hours or overnight is the rest of your buttercream sitting on the counter with a lid over it or do you refrigerate it and re-whip it when you’re ready to continue? Thank you.
I usually let it sit at room temp overnight. I will still re-whip it before I use it. I like to use the theory of 2's when storing icing...Store in an airtight container 2 days at room temp or 2 weeks in the fridge or 2 months in the freezer.
I've only used ganache to ice cakes and only a few times. It's really messy and I just prefer working with buttercream. I will if customers request it though.
