For a groom who’s a Dr. Who fan, make a TARDIS cake! Part 1 we’ll talk about the Dark Chocolate Buttercream Frosting that went into the layers.
Make it a surprise
In my last baking post (two weeks ago…my how time flies!), I talked about the DIY Wedding Cake my younger daughter and I made for my older daughter’s wedding, and I mentioned the TARDIS cake we made for the groom. We all wanted to surprise him (both daughters and I), and boy did it work! He was delighted (and touched, I think) that his new family wanted to do something special just for him.
Dark Chocolate Buttercream Frosting
- 3 sticks butter (unsalted), room temperature
- 1 lb powdered sugar (16 oz), sifted
- 3/4 cup dark chocolate, melted
- 1-3 tsp milk (soy milk, almond milk, water, or other liquids also work)
- 1 Tbsp vanilla extract , optional
- Place your softened butter in a stand mixer and beat about 30 seconds until smooth (longer for colder butter, shorter for softer. If your butter is very soft, you can just put the whole stick in without bothering to cut it first).
- Slowly begin adding powdered sugar, mixing on low speed to maintain some appearance of cleanliness in your kitchen, in stages. Once the first addition is well combined, add the next. Remember to scrape down the sides of your bowl to keep everything mixed in evenly. The mixture will become lighter in colour (more white, less yellow) and thicker as you add powdered sugar. For thicker frostings, you will want a higher ratio of sugar to butter, for thinner, keep them more even.
- You can now add some liquid (a little goes a long way!) to adjust the consistency to suit your purposes. If you add too much liquid, you can always add in more powdered sugar to stiffen it back up. This holds true at any time as well. If you’re frosting your cake and decide it’s too thin, mix in some more powdered sugar. If it’s too thick, add some more liquid.
- While this is mixing, melt your dark chocolate however you prefer, I use the microwave in 45 second increments. Mix the chocolate until smooth, set aside.
- When all your powdered sugar has been added, beat the frosting on a higher speed to make it more fluffy, usually about 1-2 minutes.
- Once it is at the consistency you want, pour in the melted chocolate and mix on medium speed until combined. Once fully combined, go back to high speed for another 30 seconds or so for some extra aeration.
- You have frosting! Fill, crumb coat, and frost away! Or, keep the frosting very thick, scoop and roll into small balls, and freeze for 15 minutes then dip in tempered chocolate, to make some dangerous Dark Chocolate Truffles. Or be like me and take this opportunity to lick the bowl and beaters as a reward for your hard work!
Back to our regularly scheduled blogger…
Slainté! L’chaim! Cheers!