Consistency for Chocolate Spike Buttercream
Dec 20, 2005 | From the kitchen of Rose
Dana Question:
I prepared your Chocolate Spike Cake from the Cake Bible. I could not get the icing to stand in spikes like yours did. It was either too cold and unspreadable or to warm and wouldn't stand in spikes. I am sure that my problems were entirely related to temperature of the icing, esp given the nature of cocca butter. What temperature should the icing be to form those lovely spikes?
Rose Reply:
i find that when i leave ganache or buttercream in the kitchen, which is about 80 to 85 degrees, it's just right for spreading on the cake and forming spikes.
of course for piping it needs to be cooler. play with those spikes. if they're too droopy put the cake in a cooler spot and check every few minutes until it's just right! once you get the right consistency it will stay that way for long enough to decorate the whole cake with perfect spikes!
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