It was quite the experience making a double batch of both frosting and cake, and I learned that my Kitchen Aide is much better suited for single batches. This makes it easier to someday justify that candy apple red 7 quart Kitchen Aide someday!
Analysis of the Cake
Round two of Miette's double chocolate cake recipe went even more amazingly than the first round (which was a pretty awesome round on it's own). The biggest problem the first time around was that the cake was incredibly crumbly, however this go-around I adjusted the baking time and perfection was found. Since yays and nays were established in the previous post, enjoy the photo montage of the process as well as the final results!
 |
| Buttered cake pans dusted with cocoa powder to give the final cake a lovely matte sheen! |
 |
| The finished cake, almost too pretty to frost! |
 |
| The final spread complete with sparkler candles to celebrate 35 years |
 |
| By taking the butter cream base, adding a splash of coconut rum, and garnishing with toasted coconut, a delicious coconut butter cream is created! |
 |
| Cutting the cake! Happy Anniversary! |
To make the coconut butter cream, I simply take the butter cream base, add some coconut rum and garnish with toasted coconut to bring the subtle but sweet taste of coconut to the picture! It's a gentle enough combination that even people who don't like coconut have praised the creation.
Mocha Frosting Analysis
