I made this six inch cake, that I have since referred to as "The K Cake" last weekend, just days after I fought with swiss meringue buttercream. . . for this cake however I was luckily able to use my trusty cream cheese frosting recipe. What's up with frosting anyway? Why am I ALWAYS fighting with it? Jenni, I'm so glad that you've been there too. It's never the cake that's the problem either. Anyway, with this cake, I decided to try an easy piping technique that I've been wanting to experiment with for a while. On the bottom there, I simply used a medium-size round tip (#12) to make those little pearl-like balls. It did leave a point on some of them, so I used my finger to make it more round. If your finger sticks to the 
frosting, you can try dipping your finger in a little corn starch first. I didn't want to go too crazy with the top, as I was also making a larger cake, so the simple "K" for Karen seemed to be just fine. . . and The K Cake was born. How easy was that? Now onto the chocolate cake. I definitely fought with this frosting. I've made it before, and I continue to make it -- probably because it tastes so freakin' good. No matter what I do though, the cocoa powder never gets completely combined. So there were shades of brown throughout. I tried to cover it a bit with the chocolate chips on the side, but who was I trying to kid? Arg.
2 comments:
ohhh, pretty! I really need to work on my piping - I can't do borders to save my life. And writing, well, I don't think I'll ever get it down.
Thanks! I think this pearl-like border is going to be my back-up, in addition to just flowers. Those are easy at least! It's that damn shell border that I need to work on -- I know you hear me on that one!
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