The coconut pecan filling can be stored in an airtight container and refrigerated for up to a week.Bring to room temp and rewhip before using. The frosting can be placed in an airtight container and refrigerated for 1 week or frozen for 3 months.The cooled cake layers can be baked ahead of time, double wrapped in plastic wrap, and frozen for up to 3 months.Be sure to check on the cakes while they are baking. Every oven is different so I can’t say for certain what you’ll need to adjust it to. Baking time will vary if you change the pan size.Bake time may vary depending on pan size. The recipe will make 18-24 cupcakes depending on size. To make cupcakes, all you need to do is reduce the baking time - start checking at 15mins or so.The layers will be thicker than in the recipe above (three 8″ pans) though, so you’ll need to increase the baking time. The recipe as-is will work in either two 8″ or three 6″ pans.You probably don’t need the buttercream dam either. I usually do this with any softer fillings (curd, jam, etc.) so they don’t seep into the cake layer, but this filling is so thick it stands well on its own. When assembling this cake, I first spread a thin layer of buttercream on each layer before topping with the filling. I don’t know if it’s the dark brown sugar in it, or the combo of the high-quality dark chocolate and cocoa powder or what, but I was happily eating this with a spoon. Let me tell you though, this chocolate SMBC is the BEST. I should have added some black cocoa powder, but I was worried that it would skip the dark brown color I was going for and go right to blackish (it’s pretty potent). It’s better in terms of the color I was going for, but not quite there. I also cut back a bit on the proportion of melted chocolate and added some Dutch-processed cocoa powder to it. At least the base wasn’t pure white, I figured. That worked (though not to the extent I was hoping), but the extra chocolate made the frosting quite soft and a bit harder to work with.įor the Chocolate Swiss Meringue Buttercream on this German Chocolate Cake, I first started with a dark brown sugar SMBC. I added more melted chocolate to it, hoping to darken the color. My next chocolate SMBC was for this Classic Chocolate Cake. I’m basically trying to achieve an American style chocolate buttercream frosting color with an SMBC. It’s still one of my faves because it’s crazy delicious, but it’s too light in color for what I’m looking for. My first chocolate SMBC was for this Mocha Cake. My goal is a dark(er) chocolate frosting (which is hard to do with SMBC) that is stable to frost and pipe with. I am on a quest to find the perfect chocolate Swiss meringue buttercream.
0 kommentar(er)
