Here's the plan:
Martha Stewart's Devils Food cake, 3 9" layers.
Mango "Buttercream" found on Chowhound:
1/2 cup butter, softened
1/2 cup mango puree
Zest and juice of 1 lime (well, in this case, I'll just sub 2 tbsp of OJ)
2 tablespoons honey (any mild-flavored honey will do)
4-5 cups of powdered sugar
In a mixing bowl, cream butter until light and fluffy. Add mango puree, zest and juice (or OJ) and honey. Mix well. Add powdered sugar, 1 cup at a time, until desired spreading consistency is reached.
I may replace the mago puree w/ frozen OJ concentrate, or passionfruit puree if I can find it. (anybody know if Whole Foods has such?) Depending on the outcome, I may tint it slightly more orange with *gasp* food coloring. It is Halloween, you know.
I'll ice and fill the whole cake (does that recipe appear sufficient?)
Then, I will make the ganache (cream version) glaze from the Cake Bible, pour over the top, and allow to run down randomly on the sides, not covering up much of the orange (I hope).
How does this sound? What should I look out for? Am I going to screw it up with the glaze business? Do you think the fruit/chocolate combo will be good? I really am not "professional" enough to keep making up my own cakes...but I do it anyway. TIA!
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