Friday, September 9, 2011
How do I cascade chocolate dipped strawberries down the side of the cake while securing their placement? This one wasn't terribly hard. I used long (sandwich style) toothpicks placed in the strawberries so that I could anchor them into the cake. This allowed to pile them nice and high without worrying that they might later fall, taking parts of the cake with it.
How do I minimize the variance in my icing color? OK, I have to admit that this is probably a problem that's unique to me. My chocolate icing tastes great, but when I refrigerate a layer and then put more icing on it, the "new" icing goes on in a little different color than the layer below. If I keep working on it, I can eventually work it out, but it has always bugged me. This week I had a little extra time and tried a new technique that worked well. I got out my trusty blowtorch and used it to gently (can you do anything "gently" with a blowtorch?) heat the outside layer of the icing. To my surprise, the colors began to come together and normalize. The effect was really nice, it gave the cake a sort of leathery look.
Have a great weekend!!