I made this cake in celebration of the baptism of twins at our church a couple of weeks ago. What a sweet time of rejoicing!
First I completely iced it with a chocolate almond icing…
then using a 104 rose tip I made pink ‘ruffles’ on the sides.
The icing I used I made up as I went until it ‘felt right’. I didn’t know it would be such a huge hit at the reception. I think it was the combination of chocolate with the almond extract that gave it an unusual flavor. Several people asked me if it had raspberry in it.
So for the folks that have asked for the recipe here are the ingredients…give or take a little.
I used a basic chocolate cake box mix from the store.
Chocolate Almond Icing
Put in mixer and begin to mix on low:
- 2 sticks of butter (NOT margarine!!!)
- 2 pound bag of 10x sugar
- 1/2 – 3/4 cup of cocoa powder
Slowly add on medium speed:
- About 1/4 cup water, added in a little at a time.
- 1 1/2 teaspoons of almond extract.
Mix until smooth and peaks begin to form. Do not over mix.
If it doesn’t seem smooth enough add more water, a very little bit at a time.
If it feels too soft to form peaks, add a little more 10x sugar.