I love baking when I have time. I make it up as I go along, changing things I come up with as I learn about different combinations. Like that a little Jello Pudding will not only flavor whipping cream, but when used with a stabilizer, you will get the light whipped quality to the icing, and will keep "solid" and not melt all over the place.
Sometimes instead of sweet icing, I use the whipping cream creation, but other times I use chocolate ganache, or something like it. Again modified and played with over time…and I never write down these recipes, so this is a relatively new experience, tehe.
I find cake in a box is as easy as scratch, as I’ve done both…and the skill isn’t the prep for me, is trying to get the cake the rise properly, lol. The instructions say for the pans I’m using, 350 for 32-35 mins. My oven is hot, so I put it in at 310 for 20 mins, and it comes out perfectly. Sweeeeeeeet.
1 1/2 cups Whipping cream
3 Tablespoons Jello pudding (chocolate or vanilla)
1 packet of whipping cream stabilizer
¼ cup powder/Icing sugar
Whip cream until peaks form. Add remaining ingredients, whip again until firm. Put in the fridge until ready and allow to set.
Melt ¼ cup of butter
¼ cup heavy whipping cream
1/3 cup cocoa
8 ounces of baking chocolate
½ cup powder sugar
*optional: Adding a tablespoon of honey after taken off the burner, will add shine to the ganache.
Heat to just a boil, stirring frequently. Take off of heat, put into fridge for about 45 mins stirring every 10 mins to ensure the chocolates tempers and stays smooth. If only after ten minutes it becomes too thick, add a tablespoon of cream and stir. After about twenty then it should start to solidify. ** Don’t let it completely cool or get too thick before applying it to the cake, allowing the final hardening to happen after application.
Putting it together: