Cooks Note How To Frost A Two Layer Cake Recipes

CHOCOLATE CAKE WITH PEPPERMINT FROSTING

Steps:

• Make the cake: Set a rack in the center of the oven and heat oven to 350 degrees. Generously grease an 8-by-8-inch square or 9-inch round light-colored metal baking pan with oil.
• In a large bowl, combine the granulated sugar and eggs. Use a whisk or an electric mixer to beat the mixture until foamy and slightly lighter in texture and color, 1 to 2 minutes. Add the sour cream, 1/2 cup oil, vanilla and salt, and whisk until combined and smooth, about 1 minute.
• Whisk in the cocoa powder until combined. Add the flour, baking powder and baking soda, and whisk until combined and no streaks of flour remain. Stir the espresso powder into the hot water, then add the mixture to the bowl. Whisk until incorporated.
• Pour the batter into the prepared pan and tap on the counter a few times to release any large air bubbles. Bake until puffed and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let the cake cool in the pan set on a rack for about 45 minutes.
• While the cake bakes, clean the mixing bowl and make the frosting: Add the butter to the bowl and mix on medium-high with an electric mixer until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners' sugar. Mix until the sugar is moistened, then add 2 teaspoons of the cream, the vanilla extract, 3/4 teaspoon peppermint extract and salt. Turn the speed up to medium-high, and whip until smooth and fluffy, about 3 minutes, adding a bit more cream a teaspoon at a time, if necessary, to make a smooth and light frosting. Taste the frosting, and add a few more drops of peppermint extract if desired. The frosting can be kept at room temperature while the cake finishes baking and cooling.
• Top the cooled cake with an even layer of frosting, then use the tip of a toothpick to dot the frosting with a few small dots of gel food coloring, if using. Use a spoon or offset spatula to swirl the food coloring into the frosting to create candy cane-like stripes - just a few swipes will do the trick. If you mix it in too much, the frosting will turn pink. Top the cake with sprinkles and shaved chocolate, if desired. Store leftover cake loosely covered at room temperature for up to 3 days.

HOW TO FROST A TWO LAYER CAKE

Steps:

• 1. Brush any loose crumbs from the cooled cake layer. Place 4 strips of waxed paper around edge of cake plate. Place the layer, rounded side down, on the plate. The waxed paper will protect the plate as you frost.2. Spread about 1/3 cup creamy frosting (1/2 cup if using a fluffy frosting such as White Mountain Frosting) over the top of the first layer to within about 1/4 inch of the edge.3. Place second cake layer, rounded side up, on the first layer so that the 2 flat sides of the layers are together with frosting in between. Coat the side of the cake with a very thin layer of frosting to seal in the crumbs.4. Frost the side of the cake in swirls, making a rim about 1/4 inch high above the top of the cake so the top won't appear sloped. Spread the remaining frosting on top, just to the built-up rim. Remove waxed paper strips.How to Coat Cake SidesTwo filled cake layers with frosted sides (not top) can be rolled in chopped nuts or candies to evenly coat the sides. Place nuts on waxed paper or cutting board. Hold cake as shown. Roll side carefully in nuts to coat.How to Glaze a CakeTo glaze the top of a cake, pour or drizzle glaze over top of cake. Spread with a spatula or the back of a spoon, allowing some glaze to drizzle down the side.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.