Sweet and Salty Cake
Kristine Moberg, baker and finisher at Baked, joins Martha to decorate a Sweet and Salty Cake. Part 2.
Whipped Caramel Ganache Icing
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Sweet and Salty Cake
Kristine Moberg, baker and finisher at Baked, joins Martha to decorate a Sweet...
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The Martha Stewart Show, December Winter 2006
- Yield Makes enough for one 8-inch 3-layer cake
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Ingredients
- 1 pound dark chocolate, chopped
- 1 cup sugar
- 2 tablespoons light corn syrup
- 1 1/2 cups heavy cream
- 1 pound (4 sticks) butter, cut into tablespoon-sized pieces, softened but still cool
Directions
- Combine 1/4 cup water, sugar, and corn syrup in a medium saucepan; stir to combine. Bring to a boil over high heat. Cook until the mixture reaches 350 degrees on a candy thermometer, about 10 minutes.
- In another small saucepan add cream and bring to a boil. Remove from heat and set aside.
- When the caramel mixture has reached 350 degrees, remove from heat and allow to rest for 1 minute. Add the hot cream to the caramel; stir to combine. Let cool 5 minutes. Place chocolate in the bowl of an electric mixer and pour caramel sauce over chocolate. Let sit 1 minute before stirring from the center until chocolate is melted.
- Attach bowl to electric mixer fitted with the paddle attachment and mix on low until the bowl feels cool to the touch. Add butter and increase speed to medium-high until mixture is well combined, thickened, and slightly whipped, about 2 minutes.
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i tried this and the frosting just wouldnt come out! i figured out the mistake tho, i compared it to the version in the book and after step 3 and before step 4, you're supposed to let the chocolate cool before you start mixing it.
will try this again with the added step and see how it goes!
i tried this and the frosting just wouldnt come out! i figured out the mistake tho, i compared it to the version in the book and after step 3 and before step 4, you're supposed to let the chocolate cool before you start mixing it.
will try this again with the added step and see how it goes!