Monday, September 21, 2015

Let Them Eat Cake

I am what is often referred to as a cake snob. Even the most beautiful cake, if not homemade, holds zero appeal to me. It can be from the most expensive, most exclusive bakery in Manhattan and I'll just walk on by like it was made of straw. However, if I know a cake is slathered with homemade frosting, all bets are off.  I can not be held responsible for my actions in that case. There's just something about homemade frosting- nothing compares to it- nothing. No one should ever have to eat that plastic stuff sold in tubs that they call frosting. It may be placed next to cake mixes, but it really belongs in the glue aisle. 

So, since we are such dear friends, I am going to save you from the misfortune of ever having to eat that stuff again. I'm going to show you how to make THE BEST Mocha frosting on planet Earth. It is so easy and it's absolutely fabulous on brownies, cakes, or sandwiched between cookies. Heck, you could put it on Polish kielbasa and you'd think it was the best thing you've ever put in your mouth. I may even know that from experience. Just keeping it real here, ladies. I've put the recipe at the end of this post, as always.  So let's do this thing!

Here's everything you need. Definitely use butter, not margarine and make sure the coffee is completely cool. 

Beat the butter for about 2 minutes until it is smooth and light colored.

Add the cocoa and beat until it is completely combined.

Starting with the powdered sugar, alternately add the sugar and coffee in thirds. 

Make sure you completely mix everything between each addition.

This is how it looks after the first addition of coffee and sugar. Don't worry - I know it looks weird, but this is exactly what is should look like at this stage.

Keep adding the sugar and coffee until it is all gone.

Add the vanilla and a pinch of salt. Whip it for about 1 minute and you're all done.

Look at how smooth and light the mocha frosting is after all that mixing - gorgeous! 

Just a few tips on how to frost a cake. Flip the bottom layer upside down so you have a level surface to frost. This makes it so much easier to match up the two layers. Smooth the frosting a little bit away from the edges so it doesn't smoosh out when you add the top layer.

Add the top layer and frost the sides first.

Put more frosting than you think you need on the top and smooth it out and over the edges of the cake.

And here she is in all her glory. I like to pop it in the fridge for about 30 minutes so the butter can set up a bit. After that, you can keep it in a cake dome on your counter where everyone can adore it. I always save any leftover frosting and put it on graham crackers for the little and big kids alike. You definitely don't want any of this good stuff to go to waste.


1 comment:

  1. My favorite frosting. Like you Cindy, cakes, pies or cookies- if not homemade they don't call to me. I often had trouble getting the frosting smooth where the layers come together, so I like to put extra frosting between layers so it smushes out when layers put together, then I can smooth it out when I frost the sides. Frosting a cake is not always easy. We all have our tricks.