GotGarlic
Chef Extraordinaire
Hi, all. So. I have never made a layer cake in my life, but I have entered a contest where the top finisher's cake will be entered in the State Fair of Virginia baking competition I'm entering the "Chocolate-iced layer cake - white or yellow batter" category and I've decided to make Mexican chocolate frosting and a three-layer yellow cake recipe from Paula Deen (buttah!).
I'd love any tips and tricks for making a beautiful, delicious cake. It needs to be on a non-returnable plate - I'm thinking of getting something from the Dollar Store. Entries are due by 1 p.m. on the day of judging; I was thinking I'd make the cake the day before and refrigerate it, then take it out of the fridge in the morning, make the frosting and ice it, and it should be room temp by judging time. Does this sound reasonable?
Ideas for decorating it would be great. The frosting recipe I'm using calls for candied red serrano peppers and cinnamon sticks. I'm not sure about the cinnamon sticks - kind of expensive for a garnish that will be thrown away. I might have red jalapenos in the garden by August, but don't know for sure.
I'm doing a practice run today to see how it goes.
Thanks
I'd love any tips and tricks for making a beautiful, delicious cake. It needs to be on a non-returnable plate - I'm thinking of getting something from the Dollar Store. Entries are due by 1 p.m. on the day of judging; I was thinking I'd make the cake the day before and refrigerate it, then take it out of the fridge in the morning, make the frosting and ice it, and it should be room temp by judging time. Does this sound reasonable?
Ideas for decorating it would be great. The frosting recipe I'm using calls for candied red serrano peppers and cinnamon sticks. I'm not sure about the cinnamon sticks - kind of expensive for a garnish that will be thrown away. I might have red jalapenos in the garden by August, but don't know for sure.
I'm doing a practice run today to see how it goes.
Thanks