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this is were you are able to show your creativity and work on the most
important thing next to taste, presentation. I have found that this cake
always looks best when the frosting is not even, but rather swirled and
in large waves. |
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First Layer |
First Step: Frosting First Layer
Now take a
spatula and spread on a very thin layer of frosting. You only need enough so
that the other layer will stick, don't drench it in frosting.
Hint:
If you are having trouble getting the
frosting to spread and it is looking like crusty chunks, stop and add one teaspoon of water at a time until it looks right. I am telling you
this just because frosting likes to dry out if it has to wait for the cake
to bake and cool. |
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Adding Second Layer |
Second Step: Adding Second Layer
Now place the unfrosted second layer on the frosted first layer.
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Frosting Sides |
Third Step: Frosting Sides
Now, this cake
is supposed to have a textured frosting job and it is supposed to look wavy
so don't worry about trying to smooth the sides out, just make it stick.
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Frosting Top Layer |
Fourth Step: Frosting Top
To frost the
top scoop out a large amount of frosting onto the top and then spread it
around using the end of your spatula rather that the edge. If you are doing
it right it should look like the picture to the left.
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Roasted Pecans |
Fifth Step: Pecans
Now take one of
your favorite roasted nuts (we suggest pecans if you have some) and put them
around the edge to add some color and flavor. If you have never used a
recipe that called for roasted nuts don't worry you don't have to buy some
expensive equipment, just put them in the microwave and stir them once and a
while. Every microwave is differed so I can't tell you how long to cook them,
but it should not take over 2 minutes. Cook them one minute at a time to
insure they do not burn. When their are done they will have a little
bit of a crunch, and will have a very nutty smell. |
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Chocolate Cake |
Chocolate Cake
This recipe will serve 9 to 12 people. |
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