So for Christmas 2009, I bribed close family with the promise of baked goods if they bought me some nifty kitchen gifts. Subsequently, they obliged, and I made out like a bandit garnering:
- a rustic Jamie Oliver cookbook from my hubby;
- a hardcore Soehnle digital kitchen scale from my parents;
- a workhorse Philips electrical hand mixer from my brother/sister-in-law;
- a funky Boston Warehouse Cake Walk Lazy Susan shaped like cupcakes from my aunt and her partner.
I found a cheaper shop around the corner where I managed to buy a well-priced plastic cake storer/carrier, a baking sheet and one round/one oblong wire cooling rack.
Obviously, I just HAD to try out my new toys! I made a chocolate cake using this recipe (FYI: the recipe turned out one cake and 10 cupcakes), substituting a mix of rice flour/potato flour instead of the pre-mixed gluten-free flour. It turned out beautifully moist and uncracked.
Then, as the title of today's post suggests, I decided to play around with the icing and made the following:
Chocolate Fudge Icing
- 50g butter
- 3 level tablespoons cocoa powder (without anti-caking agent)
- 3 tablespoons milk
- 200g caster sugar (without anti-caking agent)
- Melt the butter and caster sugar over low heat on the stove.
- Add the milk and cocoa powder, and continually stir the mixture until a thick and fudgey consistency is reached.
- Ice your cake immediately before the fudgey topping sets (this made enough for a thick layer on the cake, as well as a thinner layer on all 10 cupcakes).