Image via WikipediaNo cake will look good without frosting. This is the first thing that everyone licks off in a cake and what entices us to taste the sumptuous layer underneath.
For Gisela's Chocolate Cake, I experimented with this frosting by using rum instead of vanilla. See and try it for yourself and let me know!
Ingredients:
3 cups powdered sugar
6 tbsp cocoa powder
85 grams butter
5 tbsp milk
1 tsp rum
Procedure:
1. In a bowl, sift together the powdered sugar and cocoa, set aside.
2. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with milk.
3. Blend in rum. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.
Tip: Double the recipe for layered cakes and if you want to do extra piping. Extra frosting can be stored in the fridge for 2-3 weeks until needed.
Tip: Double the recipe for layered cakes and if you want to do extra piping. Extra frosting can be stored in the fridge for 2-3 weeks until needed.
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