First I tried a non-fat sponge recipe but it made really rubbery cakes. In the end I thought that the best thing to would be to make a low fat muffin instead. They didn't work out very well as I forgot to add the sugar - a D'OH! moment if ever there was one!
She'd asked me to make chocolate cake with chocolate frosting, an adult chocolate cake with chocolate frosting and the low fat chocolate with chocolate frosting. I used a lower fat butter for all the chocolate buttercream but because it wasn't as firm, I ended up having to use more icing sugar to get it to a piping consistency. I think I'm going back to normal butter.

It was the adult chocolate cakes that I was most impressed with. Does the picture give you a clue?

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