Page 39 - Chocolate Cake Doctor
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C H O C O L A T E  C A K E  M I X  1 0 1                21


                                               Cool It!



                    f you are in a real hurry to finish up a  Allison Campbell, we found something
                Ilayer cake, here’s how to cool it down  cooler than her freezer. It was bitterly cold
                pronto: Transfer the warm layers onto  outside and had been snowing. I had a
                cardboard rounds and place them in the  plane to catch and needed to frost a warm
                freezer for just under 5 minutes before  cake in a hurry for a photo shoot. Allison
                frosting it. (When it’s warm in the kitchen  and I remembered the one place guaran -
                and the frosting is soft, professional pas -  teed to cool down most anything—her
                try chefs run those layers in and out of  back porch! Those yellow layers cooled
                the freezer to help set the frosting.)  down in no time, the chocolate frosting
                   When I was in St. Paul, Minnesota,  went on like a dream, the photographer
                baking in the kitchen of food writer   snapped her photo, and I made my plane.



                  • Frozen  sweetened  raspberries:    angel  food  cakes,  syrups,  frostings,  and
              Thaw and purée; strain to remove seeds, if  dark chocolate cake.
              de sired; then add to cake batter.           • Red food coloring: For Red Velvet
                                                       Cake, of course.
              Cupboard                                     • Dried  coconut: Found  at  natural
                                                       foods  stores;  sprinkle  atop  cookies  and
                  • Instant  pudding  mixes: Vanilla,
                                                       bars before baking.
              chocolate, pistachio, and banana puddings
              marry well with chocolate.                   • Sweetened     flaked    coconut:
                                                       Sweeter than frozen coconut, but fine for
                  • Canned fruits: Crushed pineapple
                                                       frostings and fillings.
              and apricot halves add moisture to the bat-
              ter.                                         • Marshmallow  creme: Use  in  fill-
                  • Sweetened  condensed  milk: Adds   ings and frostings.
              sweet ness and consistency to cheesecakes.   • Chocolate   sandwich    cookies:
                  • Dried  fruit: Raisins,  sweetened  Crush  and  fold  into  whipped  cream  for
              cranberries, sweetened cherries, and pitted  sand wiching between layer cakes.
              prunes are delicious folded into batters or  • Chocolate mint candies: Fold into
              fillings.                                 pound cake batter or brownies.
                  • Instant  coffee  powder: Add  to       • Amaretto,  rum,  Kahlúa,  sherry,
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