Hi Dan, is there any other reason why corn syrup or simple syrup is used other than for shine and added sweetness? Curious if I can substitute oil for some of the corn syrup and maintain the same texture...? Thank you- looks divine!!
Thank you Dan I did sift more sugar but not cocoa. Wish I could show you the cake I made. It was my first attempt at basket weave using fudge frosting. I'm new to decorating but not baking. Thank you again the frosting is delicious 😊
Hi Dan, I know I'm late to the party here, but thank you for your chocolate fudge frosting recipe. I'm glad you published the recipe with a link, I often need to review again and again. although this is up a year, may I still make a comment on the video? it would help me a lot of you could show the different stages of the preparation as you are talking about it. "This is pretty loose now..." is great, but I don't know if my lose looks like it should or if I accidentally confused TBSP with tsp. Still, I'm looking forward to trying this. Thanks again, Vicki
I love your videos! I'm a second generation baker and I feel like I am learning a lot from you. Thank you! I was also wondering, where did you get your sprinkle magnets on the fridge? I need some to free up cabinet space. :)
Looks great! Thanks for sharing! It bothers me when people use ganache/fudge (and sometimes even chocolate) interchangeably, yes I'm strange 😉 But I've been looking for a fudge type frosting recipe to try and this looks awesome 👏🏻 Thanks for sharing!
While watching this, i saw you shake your vanilla before using, I have never seen that done before... what is the difference between shaking it up and not shaking it??
Hey Dan! I find I'm always running out of icing when I'm trying to ice and fill my cakes (story of my life) - any helpful advice on how to gage how much icing to make per project/cake?
+Shannon Black Hi Shannon! That is a great question! I struggled with running out of icing when I began making cakes. It really depends on how generously YOU fill and frost your cakes. I began keeping a record of the amount of icing that I used to fill and frost 6", 8" and 10" cake tiers. For myself I found that 3lbs (One batch) of icing is enough to fill, frost and decorate an 8" cake. A bit less for a 6" and 50% more for for a 10". I'd recommend keeping track of how much icing you use on one project so you can plan for the next. Plus it never hurts to have a bit left over ;)
Thanks for the tips/advice!!! I will definitely have to try to remember/pay attention to how much icing I'm using (and really keep track). I guess it won't hurt to experiment ;) I really appreciate the feedback and look forward to more videos from you :)
Hi Beth! Maybe the icing didn't need all of the remaining 3 T of water. I know that this time of year (its 90*F in my kitchen at the moment,) icings need less liquid. If you want to stiffen up the icing you've already made I would sift together 3 T of 10X sugar and 1T of cocoa and beat that into the icing. Good luck and Happy baking!!!
Hi Melanie! I would pick Ghirardelli in a pinch. Amazon also has a wide variety of artisan cocoas available www.amazon.com/King-Arthur-Flour-Bensdorp-Dutch-Process/dp/B00SPYFVWA/ref=sr_1_1_a_it?ie=UTF8&qid=1470062028&sr=8-1&keywords=bensdorp Here is a link to a popular brand called Bensdorp. Happy Baking!
You're so generous with this recipe. I've been at this for a long time. Thank you so much Dan. God Bless you now and always
Hi Dan, is there any other reason why corn syrup or simple syrup is used other than for shine and added sweetness? Curious if I can substitute oil for some of the corn syrup and maintain the same texture...? Thank you- looks divine!!
Thank you Dan I did sift more sugar but not cocoa. Wish I could show you the cake I made. It was my first attempt at basket weave using fudge frosting. I'm new to decorating but not baking. Thank you again the frosting is delicious 😊
Cookie Gift Can Queen sells Sweetex Hi-Ratio shorting on Etsy for home bakers in small quantities. I love this recipe! Thanks Dan!!!
Hi Dan, I know I'm late to the party here, but thank you for your chocolate fudge frosting recipe. I'm glad you published the recipe with a link, I often need to review again and again.
although this is up a year, may I still make a comment on the video? it would help me a lot of you could show the different stages of the preparation as you are talking about it. "This is pretty loose now..." is great, but I don't know if my lose looks like it should or if I accidentally confused TBSP with tsp.
Still, I'm looking forward to trying this. Thanks again,
Vicki
I just love how this guy bakes!!
I love your videos! I'm a second generation baker and I feel like I am learning a lot from you. Thank you!
I was also wondering, where did you get your sprinkle magnets on the fridge? I need some to free up cabinet space. :)
Hey Tiff! Thank you for the kind words, I'm glad that you are enjoying my videos ;) The magnets are from IKEA.
Happy Baking!
Dan
Looks great! Thanks for sharing! It bothers me when people use ganache/fudge (and sometimes even chocolate) interchangeably, yes I'm strange 😉 But I've been looking for a fudge type frosting recipe to try and this looks awesome 👏🏻 Thanks for sharing!
I hope you enjoy it!
I like your kitchen. Subscribed.
I love your videos and you're great on camera! Keep it up!
While watching this, i saw you shake your vanilla before using, I have never seen that done before... what is the difference between shaking it up and not shaking it??
Hey Dan! I find I'm always running out of icing when I'm trying to ice and fill my cakes (story of my life) - any helpful advice on how to gage how much icing to make per project/cake?
+Shannon Black Hi Shannon! That is a great question! I struggled with running out of icing when I began making cakes. It really depends on how generously YOU fill and frost your cakes. I began keeping a record of the amount of icing that I used to fill and frost 6", 8" and 10" cake tiers. For myself I found that 3lbs (One batch) of icing is enough to fill, frost and decorate an 8" cake. A bit less for a 6" and 50% more for for a 10". I'd recommend keeping track of how much icing you use on one project so you can plan for the next. Plus it never hurts to have a bit left over ;)
Thanks for the tips/advice!!! I will definitely have to try to remember/pay attention to how much icing I'm using (and really keep track). I guess it won't hurt to experiment ;) I really appreciate the feedback and look forward to more videos from you :)
Love the icing but how do you get the measurements .
Is this icing good for stacking?
I wouldn't use it as a filling for stacked cakes because the oil and corn syrup keep this icing from really setting up firm when it is chilled.
hey !
i dont have vegetable shortening where i live. is there something i cud use instead ?
Hi There Shreeya! You could replace the shortening with more butter and it will be great. Happy Baking! -Dan
Hi Dan, just to check with you, ive went to your website but didnt quite understand what does the letter (T) measurement stands for?
Hello Nabawi!
T would be an abbreviation for Tablespoons. I'll have to change that up- thank you for pointing it out. Happy Baking~ Dan
I love your Videos!..
+Sonya McAbee Thanks Sonya! Happy Baking!
Just curious as to why you would use water instead of milk? Not judging, just curious! I'm new to both baking and decorating.
Dan my icing didn't turn out as thick as yours. Followed the directions using this video and the written. Not sure what I did wrong.
Hi Beth! Maybe the icing didn't need all of the remaining 3 T of water. I know that this time of year (its 90*F in my kitchen at the moment,) icings need less liquid. If you want to stiffen up the icing you've already made I would sift together 3 T of 10X sugar and 1T of cocoa and beat that into the icing. Good luck and Happy baking!!!
Please add your pie videos to this UA-cam channel ♥️♥️♥️♥️
the only cocoa I can find is Hershey's or ghirardelli
Hi Melanie! I would pick Ghirardelli in a pinch. Amazon also has a wide variety of artisan cocoas available www.amazon.com/King-Arthur-Flour-Bensdorp-Dutch-Process/dp/B00SPYFVWA/ref=sr_1_1_a_it?ie=UTF8&qid=1470062028&sr=8-1&keywords=bensdorp
Here is a link to a popular brand called Bensdorp.
Happy Baking!
That’s it? You start with a “simple” syrup with four ingredients and you’re not showing us how to cook that part? Already we can’t follow you.
you could.. you know... actually read the recipe where it tells you how to make the syrup...
Seemed too long and complicated.