photographic conversations across the virtual kitchen counter.
Sunday, October 4, 2009
Tiramisu cake with brandied espresso frosting, adapted from the recipe at smittenkitchen.com. Somehow this was The Coffee Hater's favorite cake so far. I think it was the liquor.
For the frosting, I made a regular quick buttercream (1/2 cup butter, 1/2 cup shortening, 4 cups confectioners sugar, pinch salt, flavorings as you desire, 3-5 tbsp. milk) with a few tweaks:
While making the cake, I doubled the amount of espresso extract in the recipe. To make the frosting, I combined the sugar, fats, salt and flavorings, then added about 2 tbsp. of the extract, about 1 tbsp. brandy, and THEN started to add the milk. I was afraid it would be too soft, but it worked great. Tweak the amounts according to how much flavor you want.
sorry, not sure how clear that was: While making the cake, I made double the amount of extract, used the correct amount for the cake, then used the extra extract for the frosting. I'm not awake. Don't judge me.
For the frosting, I made a regular quick buttercream (1/2 cup butter, 1/2 cup shortening, 4 cups confectioners sugar, pinch salt, flavorings as you desire, 3-5 tbsp. milk) with a few tweaks:
ReplyDeleteWhile making the cake, I doubled the amount of espresso extract in the recipe. To make the frosting, I combined the sugar, fats, salt and flavorings, then added about 2 tbsp. of the extract, about 1 tbsp. brandy, and THEN started to add the milk. I was afraid it would be too soft, but it worked great. Tweak the amounts according to how much flavor you want.
sorry, not sure how clear that was: While making the cake, I made double the amount of extract, used the correct amount for the cake, then used the extra extract for the frosting. I'm not awake. Don't judge me.
ReplyDelete