Tiered Chocolate Buttercream Cake

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Ina,u r amazing person,i adore watching u every day....congratulations.....

Bobby Chinn,u r my favourite,come to Croatia to see our amazing nature and deliscious food, hahaha waiting for u <3

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The icing was DIVINE and it got rave reviews from everyone who tried it. I didn't use the liquor because I didn't have it, and I substituted dark-brewed decaf coffee for espresso. The flavor of the cake was very good, but mine came out a little dry. Maybe I overbaked it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

wow this is fun

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I only made the icing portion of this recipe. It was delicious, but I did make a few changes. I used 12 ounces of bittersweet chocolate because that's all I had. I didn't have any cream of tartar and didn't make a substitution because I read online that if it's just for beating egg whites, you can leave it out. I used a pound of butter because a pound and a half seemed like WAY too much. I chilled the melted chocolate in the fridge while I worked the egg whites and that helped to cool it down. I made this with one of Ina's other chocolate cake recipes and a few people told me it was the best cake they had ever eaten. I gave it only four stars because it was quite labor-intensive for an icing.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I wish I could review it right now, but I have a couple questions before making it. First of all, the frosting recipe mentions warming the egg whites but is this safe to use uncooked eggs in an icing? Second question, there is no mention of using dowel rods to support the tiers. Did the layers fall in at all? Do I need dowels?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I did the cake for my daughters birthday. It was a lot of work.. Too many steps. The end result was great. We loved it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It was a lot of work indeed! I didn't have all the pans, so I made it in 2 9"pans, and it worked out fine. The cake is a bit rich, so I added a home made syrup to soften the texture and to add a bit of sugar to the cake. The frosting was just perfect .. I didn't add the coffe, or rum. Instead of cream of tartar, I added a bit of milk... and voilà..

The only complain after all is that the recipe does not say if the cocoa powder is sweetened or unsweetened!!! So I used unsweetened, and it was not sweet at all!! that's why I added the syrup too!! and it worked it out!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I only made the frosting to use on cupcakes from a devils food box mix. Sorry Ina, it's just way easier. Anyway, while the frosting tasted good it was way to soft. Even after I let it set & put it in the fridge. It just would not hold the shape of a star tip. I made Gale Gand's quick vanilla buttercream frosting also and it piped thru the star tip much better & held its shape. I probably won't make this recipe again because it was alot of work & didn't turn out like it should have. I don't know how Ina was able to use it to decorate her cake so elegantly when I couldn't use it pipe a simple design on a cupcake.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this cake for my mothers 100th Birthday. Its a little time consuming but its well worth it. I did not have the correct size cake pans as Ina had, but after following the instructions it worked out . You need 3 pans as its a lot of batter.
All the guest and family members loved it!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Ina: Is there any way you can give the measurements for the cake for just the 8 inch pan? I would love to try this recipe.