Page 49 - Chocolate Cake Doctor

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refrigerator for 2 or 3 days. After that, you Q. When you make a glaze with confec-
will want to wrap and refrigerate the cake. tioners’ sugar and a liquid, such as orange
Cakes frosted with a French butter cream juice, is there a way of getting rid of the
frosting containing eggs, however, must be confectioners’ sugar taste and intensify-
refrigerated at once. Use your head when ing the orange flavor?
making food safety decisions. If it’s sum- A. Be sure to add some of the grated
mertime and the kitchen is hot, go ahead orange zest to the glaze. The oil in the
and refrigerate leftover cake with any but- zest has an intense flavor and will mask
tercream frosting. that sugary taste. No fresh oranges? Try
orange oil. It’s available in specialty shops
Q. When I make chocolate frostings using and through food catalogs,
cocoa, they turn out darker than yours. Is but it is quite expen-
this because I use a Dutch-process cocoa? sive. Or you can heat
A. Precisely. Dutch-process cocoas produce the glaze in a double
beautiful but darker frostings compared boiler over simmering
with those made with regular cocoa. Suit water for 10 to 15 min-
yourself. And did you know that the longer utes and then cool it slightly before using.
you beat a chocolate frosting, the lighter in
color it gets?