Doing a bit of baking this weekend (yay!) and I’d sure appreciate your thoughts on the following stuff!!
1. Which chocolate cake?
I’m making a chocolate cake this weekend, and I was wondering if you could give me your thoughts as to which one to make. It can’t be the Domingo (TCB) or the Devil’s Food (RHC), because I’ve already made them. The plan is a two layer cake, with chocolate frosting (see next item). The top will have thickened cherries (like pie filling), a la the Blueberry Swan Lake (except chocolate and cherries). I was thinking maybe the chocolate fudge cake, but I’m open to ideas. Or maybe the All American Chocolate Butter Cake? It would be good for it to be able to hold its own with frosting and cherries.
2. Failed Fudge Frosting
I have some frosting that never set. It’s very chocolatey and very soft, so I thought I’d just whip some butter into it and call it frosting. If it needs to be lightened, I’d likely thicken milk with flour and mix it in when it’s good and cooled. If it needs sweetening after the butter, I’d add it tot he thickening milk to dissolve. Any thoughts on this?
3. Coconut frosting
In RHC, there’s the two coconut cakes, and the second one uses the thickeneed yolks added to the meringue method for the frosting. I’m going to make that cake, but I have a frosting question. I have some mousseline in the freezer, and I was wondering if I can do the yolk part without sugar, since all the sugar is already in the mousseline. In the alternative, I thought I’d simply cook down some coconut milk, add dried coconut to it, cool it, and add that to mousseline.
Any thoughs on any of that? Many, many thanks!!!