Frilly cake, how to do

Replies to This Discussion

Permalink Reply by Kariema on August 28, 2011 at 4:06pm

Hi thanks for sharing that site of Magie Austin i found it very intersting.

• ▶ Reply

Permalink Reply by Maria Cristina Drei on August 30, 2011 at 2:42pm

linda i don't use Philadelphia but it is used as the icing, the recipe is this:

225gr. Philadelphia

65 gr. cream butter

vanilla

550 gr. powdered sugar

Put in a planetary cream butter, vanilla and philadelphia and work long,

then gradually add the sugar pwdered.

 

An other one is:

400 gr. Philadelphia

200 gr. Powdered sugar

300 gr. whipped cream

mix in the planetaria Philadelphia and sugar then gradually add the whipped cream.

I thinck this is for filling cake non for icing.

 

I don't know cream with coconut, we don't use it in cakes, maY be I have something but for filling the cake . tell me if you need .

 

i don't

 

 

• ▶ Reply

Permalink Reply by Linda Wolff on August 30, 2011 at 3:06pm

Thank you Maria! I'll put this away in my recipe file. I can't wait to try it out.

Maria Cristina Drei said:

linda i don't use Philadelphia but it is used as the icing, the recipe is this:

225gr. Philadelphia

65 gr. cream butter

vanilla

550 gr. powdered sugar

Put in a planetary cream butter, vanilla and philadelphia and work long,

then gradually add the sugar pwdered.

 

An other one is:

400 gr. Philadelphia

200 gr. Powdered sugar

300 gr. whipped cream

mix in the planetaria Philadelphia and sugar then gradually add the whipped cream.

I thinck this is for filling cake non for icing.

 

I don't know cream with coconut, we don't use it in cakes, maY be I have something but for filling the cake . tell me if you need .

 

i don't

 

 

• ▶ Reply

Permalink Reply by Linda Wolff on August 30, 2011 at 3:09pm

Maria, here is the recipe for the cake that I usually use for my Italian Cream cake. Tell me if it is even close to something you would use in Italy.

Original Italian Cream Cake

 

Ingredients

• 1 cup buttermilk
• 1 teaspoon baking soda
• 1/2 cup butter
• 1/2 cup shortening (I used yellow Crisco)
• 2 cups white sugar
• 5 eggs
• 1 teaspoon vanilla extract
• 1 cup flaked coconut  (or ½ cup coco real and ½ cup flaked coconut)
• 1 teaspoon baking powder
• 2 cups all-purpose flour
•  
• 8 ounces cream cheese
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 4 cups confectioners' sugar
• 2 tablespoons light cream
• 1/2 cup chopped walnuts
• 1 cup sweetened flaked coconut

Directions (I baked it at 325 degrees until tooth pick came clean)

1. Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inches round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside.
2. In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans.
3. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4. To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.

Maria Cristina Drei said:

linda i don't use Philadelphia but it is used as the icing, the recipe is this:

225gr. Philadelphia

65 gr. cream butter

vanilla

550 gr. powdered sugar

Put in a planetary cream butter, vanilla and philadelphia and work long,

then gradually add the sugar pwdered.

 

An other one is:

400 gr. Philadelphia

200 gr. Powdered sugar

300 gr. whipped cream

mix in the planetaria Philadelphia and sugar then gradually add the whipped cream.

I thinck this is for filling cake non for icing.

 

I don't know cream with coconut, we don't use it in cakes, maY be I have something but for filling the cake . tell me if you need .

 

i don't

 

 

• ▶ Reply

Permalink Reply by Holly F on August 30, 2011 at 4:52pm

Could this be done with a ball tool instead of a toothpick?  Do you think that would cut down on time?

Love it!

• ▶ Reply

Permalink Reply by Linda Wolff on August 30, 2011 at 5:15pm

Holly, that is what I used. I didn't know about the toothpick method when I tried it.

Holly F said:

Could this be done with a ball tool instead of a toothpick?  Do you think that would cut down on time?

Love it!

• ▶ Reply

Permalink Reply by June Kowalczyk on August 30, 2011 at 9:00pm

Hey Holly
I used a ball tool, but my cake looks slightly different. I just posted it. Check it out on my page.

• ▶ Reply

Permalink Reply by Holly F on August 31, 2011 at 1:18am

Thank you, ladies!  June - wonderful frills!  I'm looking forward to trying this one out!  Whoo Hoo!

• ▶ Reply

Permalink Reply by June Kowalczyk on August 31, 2011 at 9:53am

Thanks. Like I posted before, time consuming, but easy to do.

• ▶ Reply

Permalink Reply by Maria Cristina Drei on August 31, 2011 at 2:52pm

Linda Wolff said:

Maria, here is the recipe for the cake that I usually use for my Italian Cream cake. Tell me if it is even close to something you would use in Italy.

Original Italian Cream Cake

 

Ingredients

• 1 cup buttermilk
• 1 teaspoon baking soda
• 1/2 cup butter
• 1/2 cup shortening (I used yellow Crisco)
• 2 cups white sugar
• 5 eggs
• 1 teaspoon vanilla extract
• 1 cup flaked coconut  (or ½ cup coco real and ½ cup flaked coconut)
• 1 teaspoon baking powder
• 2 cups all-purpose flour
•  
• 8 ounces cream cheese
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 4 cups confectioners' sugar
• 2 tablespoons light cream
• 1/2 cup chopped walnuts
• 1 cup sweetened flaked coconut

Directions (I baked it at 325 degrees until tooth pick came clean)

1. Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inches round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside.
2. In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans.
3. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4. To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.

Maria Cristina Drei said:

linda i don't use Philadelphia but it is used as the icing, the recipe is this:

225gr. Philadelphia

65 gr. cream butter

vanilla

550 gr. powdered sugar

Put in a planetary cream butter, vanilla and philadelphia and work long,

then gradually add the sugar pwdered.

 

An other one is:

400 gr. Philadelphia

200 gr. Powdered sugar

300 gr. whipped cream

mix in the planetaria Philadelphia and sugar then gradually add the whipped cream.

I thinck this is for filling cake non for icing.

 

I don't know cream with coconut, we don't use it in cakes, maY be I have something but for filling the cake . tell me if you need .

 

hi Linda thank you for recipte, I will try it, no, it's not an italian classica cake, we use coconut anly for same cakes as moderne cakes or european cake. I found only a recipte in an old classic cookbook ,it includes coconut and yoguth. Italians never use Crisco we haven't it in shops, can I use Butter or Margarina instead of Crisco?

Thank you

 

 

 

• ▶ Reply

Permalink Reply by Linda Wolff on August 31, 2011 at 2:58pm

Yes, of course, Maria. Just use one cup of butter instead (8 ounces.)

Maria Cristina Drei said:

Linda Wolff said:

Maria, here is the recipe for the cake that I usually use for my Italian Cream cake. Tell me if it is even close to something you would use in Italy.

Original Italian Cream Cake

 

Ingredients

• 1 cup buttermilk
• 1 teaspoon baking soda
• 1/2 cup butter
• 1/2 cup shortening (I used yellow Crisco)
• 2 cups white sugar
• 5 eggs
• 1 teaspoon vanilla extract
• 1 cup flaked coconut  (or ½ cup coco real and ½ cup flaked coconut)
• 1 teaspoon baking powder
• 2 cups all-purpose flour
•  
• 8 ounces cream cheese
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 4 cups confectioners' sugar
• 2 tablespoons light cream
• 1/2 cup chopped walnuts
• 1 cup sweetened flaked coconut

Directions (I baked it at 325 degrees until tooth pick came clean)

1. Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inches round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside.
2. In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans.
3. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4. To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.

Maria Cristina Drei said:

linda i don't use Philadelphia but it is used as the icing, the recipe is this:

225gr. Philadelphia

65 gr. cream butter

vanilla

550 gr. powdered sugar

Put in a planetary cream butter, vanilla and philadelphia and work long,

then gradually add the sugar pwdered.

 

An other one is:

400 gr. Philadelphia

200 gr. Powdered sugar

300 gr. whipped cream

mix in the planetaria Philadelphia and sugar then gradually add the whipped cream.

I thinck this is for filling cake non for icing.

 

I don't know cream with coconut, we don't use it in cakes, maY be I have something but for filling the cake . tell me if you need .

 

hi Linda thank you for recipte, I will try it, no, it's not an italian classica cake, we use coconut anly for same cakes as moderne cakes or european cake. I found only a recipte in an old classic cookbook ,it includes coconut and yoguth. Italians never use Crisco we haven't it in shops, can I use Butter or Margarina instead of Crisco?

Thank you

 

 

 

• ▶ Reply

Permalink Reply by Maria Cristina Drei on September 18, 2011 at 10:14am

hi Linda this mornig I tried an other " frilly cake" using shades of pink and red. It's a little cake because I had not so many time, I try to post here, otherwise please can you check it in my photos. Thank you. And your wedding?

Maria Cristina

Linda Wolff said:

Maria, I think Maggie Austin cakes is the one who actually is well known for this technique. Here is a link to her site.http://maggieaustincake.com/

I have done it as a practice cake and also have a wedding cake coming up in September that I am using this technique. That is why I made the practice cake, so that I would be ready in September. I didn't think it was hard. But it was time consuming. As always, I just experimented trying to get 'the look', so what I did may not be the way it is supposed to be done. I cut thin strips from fondant and used the ball tool to thin out one side and as I did it, it made it kind of ruffle. Covered the cake with fondant first, and then started adding my strips starting at the top to bottom. Use toothpicks to hold the frills up as you go, and because they are thin strips, they dry pretty fast. You can see my tiny practice cake in my gallery.

• ▶ Reply

▶ Reply to Discussion

• ‹ Previous
• 1
• 2
• 3
• Next ›
• Page