Chocolate is my addiction! I just love it! I have a great recipe in my website for a Crusting Chocolate buttercream. That recipe is great for cakes that are going to be stacked and for those who need a strong buttercream due to hot weather or humidity. The high ratio in this recipe helps stabilize the buttercream.
The recipe I am posting here (click here for recipe) is a recipe that I use all the time for my personal cakes. It’s made with butter and no high ratio. It’s delicious and very easy to make. Usually I like recipes that crust so I can smooth it almost to look like fondant. This recipe doesn’t crust the same as the recipe listed above, but it crusts enough to be lightly smooth out with Viva Paper.
If you haven’t used this technique you can click here to watch
tutorial about it.
I made a step by step Tutorial on this
recipe that is in a video on my website.
One benefit from this recipe is that you
can pipe beautiful borders with this recipe.
The cake itself can stay outside the
fridge for a few hours as long as you
leave it in a room with air conditioner.
If you live in a state that is colder than
Florida, you can probably use it on your stacked cakes. But make sure you do
a test before you use it on a cake for
a client. Just make sure to use
butter and not margarine when doing
the recipe.
I love to use this buttercream with my dark chocolate cake recipe. If you love chocolate, this is death by chocolate. I will work on the tutorial for the cake and post it soon. In the meantime, I hope you enjoy the recipe just as much as I do. Look below for the link to the recipe and tutorial.
Click here or on the photo to go to the tutorial and the recipe.
Until next blog, ta ta!
Edna 🙂
Design Me a Cake 
Always enjoy watching you, your work is the bomb! !!!
Thanks so much!
Truly beautiful creations and gorgeous lady also 😉
Love all of your great ideas!! Keep up your creativity . You are a very talented lady. God Bless . Hello from Colorado. Edna can you recommend some cake recipe for high altitude . Colorado is 1 mile from sea level. After baking in New York it hard to bake here .
I am no expert on high altitude baking. I will see if one of my cake friends have an idea on this.
Can you taste the coffee in this? Didn’t know if it was noticeable since a small amount. We aren’t coffee drinkers. Thanks
I personally don’t but if you are picky about it, you can either use less or just not use it at all. The coffee is used to enhance the flavor of the chocolate.
Thanks, I’ll give it a shot!
I tried this with the coffee and no one could even tell it was in there! Thanks!
Yes, it’s just a small amount and it only enhances the chocolate flavor!
Thanks again for another great recipe. 😋 I appreciate the time you put into these videos to share them with us.
It’s always been a pleasure!
Hola eres una artista siempre mirando tu receta y aprendo mucho un abrazo grande
Gracias mil!