Whoever Mrs Milman is, Thank YOU!
Thank you for sharing your wonderful fudge recipe.
It’s been a while since i made a frosted cake, and i was itching to glide my spatula across some creamy, luscious frostings. I know it’s weird but I tend to have all these weird impulse to do something baking related, be it kneading dough, folding eggs, or beating butter.
So i went poking around Martha Stewart’s website for a cake recipe, and an image of a chocolate cake with the glossiest chocolate frosting called to me.
Moist Devil’s Foodcake w Mrs Milman’s Chocolate Frosting, the title says.
So, i went about making the cake, starting with the frosting first, since it needs a cooling time of about two hours.
And i wouldnt shortchange that two hours. The frosting should be thick enough to frost with. It shouldn’t as runny as mayonnaise. Mine worked out quite fine, it got to a consistency slightly thicker than Nutella
Oh, pretty, glossy fudgey frosting!
Unfortunately, it wasn’t anyone’s birthday today (i wished it were!). And much as i wanted to decorate this cake silly, it won’t be justified. So i just did that swirly thing with my spatula, and hope for some rustic charm.
And a couple of glaced cherry wouldn’t hurt.
So we slice,
Ooops, the frosting in the middle got a bit runny. I don’t know how i could have waited all that two hours for the frosting to thicken, yet not wait for the cakes to cool. Is it possible for anyone to get dopier than that?!
Anyways, runny frostings or not, we still charge forward with a fork
Recipes, pls click!
Mrs Milman’s Chocolate Frosting