As a mama of three grown-up darlings, I have made my fair share of birthday cakes. However I have only just discovered this most splendifirous way to ice them.
The icing is melted chocolate with extra lubrication, so it spreads like a dream.
I baked three cakes. One was dry, another crumbled.
But this marvellous icing rescued them from oblivion and gave them star status. Thanks to the icing, people raved about its chocolateness and were coming back for more.
So praise be to Lulu Grimes for her magic recipe in a back issue of Olive magazine.
The amounts were 400g of chocolate (I used Green & Black’s organic cooking chocolate – 150g each bar – for a profound chocolate experience), 25g of butter and 284ml of single cream. Plus 200g icing sugar.
However after baking cakes (one for the office and two for our Five Rhythms dance class), I was bored of weighing.
When I get bored, watch out.
I feverishly broke up three (yes, three) bars of Green & Black’s organic cooking chocolate into a non-stick pan, melted in slices of (organic) butter and slugged in double cream. It took minutes to become liquidy-enough to spread easily.
I split the cakes, sandwiched in the soft warm icing with the flat of a knife and smoothed more over the top of the whole. (Do this before the icing gets cold and hardens).
I pressed white chocolate buttons into the (still) soft icing to spell M. (How easy was that? Wish I had thought of this when I was a maternal cake-industry).
A kind Five Rhythms dancer helped to cut cake (see pic below). Happy birthday, Maude!