lotsahrt
New Member
Posts: 9 
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Post by lotsahrt on Jul 22, 2015 14:12:07 GMT
My son wants me to make him a pac man cake for his birthday. He generally doesn't like regular cake icing (like buttercream). So i'm looking for something different but it does need to be ok for decorating. Can you post your favorite icing recipes?
Also is there a true black dye out there?
I can't believe I am taking on this task. I have never really made a decorative cake but pac man seemed like it would be easy enough.
Thanks.
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caangel
Drama Llama
Posts: 5,461
Location: So Cal
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Post by caangel on Jul 22, 2015 14:26:14 GMT
I would just buy black frosting (to me icing is thin and what you put on oatmeal cookies). You will need a LOT of dye to get a rich black. Or go with a whipped dark chocolate ganache. Not black but super yummy!
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perumbula
Pearl Clutcher
Posts: 3,439
Location: Idaho
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Post by perumbula on Jul 22, 2015 16:34:15 GMT
You'll need to buy pre-made frosting to get a true black. You might go with fondant since no one really expects you to eat it anyway.  Has your son had a European buttercream, like Swiss or French? Those use egg whites and butter and granulated sugar so they do taste different. Richer. It's really lovely stuff. If you've made meringue, the only extra step is beating in butter. That's the hard step, though. You could also try a stabilized whip cream frosting recipe. those are very simple and lots of people like them. I find that with American butter cream the biggest problem people have with them is all too often they have Crisco instead of butter in the recipe. If you think that has been the problem with butter cream frosting he's had in the past, you could try this one: 2 lbs powdered sugar 1 cup salted butter (I prefer the salt to balance the sweetness, but unsalted butter is fine too.) 1/2 c whipping cream 1 T vanilla combine all ingredients in a stand mixer and beat the holy heck out of it until it's light and fluffy. When I say beat the holy heck out of it, I don't mean mix it until combined. I mean put that sucker on high and let it go for at least ten minutes. It gets a ton of air into it and the powdered sugar dissolves completely into the frosting. The high butter content makes it easy to decorate with so you don't need the Crisco. |
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Post by anxiousmom on Jul 22, 2015 17:19:17 GMT
You'll need to buy pre-made frosting to get a true black. You might go with fondant since no one really expects you to eat it anyway. Has your son had a European buttercream, like Swiss or French? Those use egg whites and butter and granulated sugar so they do taste different. Richer. It's really lovely stuff. If you've made meringue, the only extra step is beating in butter. That's the hard step, though. You could also try a stabilized whip cream frosting recipe. those are very simple and lots of people like them. I find that with American butter cream the biggest problem people have with them is all too often they have Crisco instead of butter in the recipe. If you think that has been the problem with butter cream frosting he's had in the past, you could try this one: 2 lbs powdered sugar 1 cup salted butter (I prefer the salt to balance the sweetness, but unsalted butter is fine too.) 1/2 c whipping cream 1 T vanilla combine all ingredients in a stand mixer and beat the holy heck out of it until it's light and fluffy. When I say beat the holy heck out of it, I don't mean mix it until combined. I mean put that sucker on high and let it go for at least ten minutes. It gets a ton of air into it and the powdered sugar dissolves completely into the frosting. The high butter content makes it easy to decorate with so you don't need the Crisco. I almost always use a buttercream recipe like this one. One of my kids prefers cream cheese frosting, so I will do that one sometimes as well. Both work well in a chocolate as well. Cream Cheese Frosting 2 sticks unsalted butter 2 8 oz. packages of cream cheese 1 tablespoon vanilla 2 cups confectioners sugar (I usually end up adding more, like up to a cup as I go depending on the taste) As above, plop it all in the mixer and mix until it is well beyond mixed well. Feel free to let it go for a few minutes. If you want to make chocolate cream cheese frosting add about 1/2 cup of dark cocoa powder. |
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Has your son had a European buttercream, like Swiss or French? Those use egg whites and butter and granulated sugar so they do taste different. Richer. It's really lovely stuff. If you've made meringue, the only extra step is beating in butter. That's the hard step, though. 