I melted this icing quite a lot and it turned out shiny and oh so spreadable. Working with it reminded me of ganache. The cake and icing were just from the box and the can straight from the store.
So what are your tricks for icing the cake? The cup is by Wedgwood the pattern is Royal Homes of Britain.
Sherry
I will link this to:
I will link this to:
Tea Time Tuesday at Rose Chintz Cottage
A Return to Loveliness at A Delightsome Life
Table Top Tuesday at A Stroll Thru Life
Foodie Friday at Rattlebridge Farm
Strut Your Stuff Saturday at Six Sisters Stuff
Rooted in Thyme Simple and Sweet Fridays
What's It Wednesday at Ivy and ElephantsWow Us Wednesday at Savvy Southern Style
Friends Sharing Tea at Bernideen's Tea Time Blog
Oh, my! I could eat a piece of that cake right now! It's gorgeous. Now I've learned something new - I've never microwaved icing. That does make sense! I'll do it next time.
ReplyDeletebe a sweetie,
Shelia :)
Well your icing method is genius, and I'm embarrassed I didn't think of it first! ;P
ReplyDeleteSuch a pretty post. I love the china pattern. Are the homes identified on the bottom of each piece?
xo,
RJ
There isn't a name for this home on the bottom of this teacup. There isn't enough room for it. Maybe on the plates they are named.
DeleteSherry
Your chocolate cake looks so rich and decadent! What a perfect Valentines dessert that would be! I've never warmed the icing up before spreading it, but that's a really good idea.
ReplyDeleteBlessings,
Leslie
Yum! Sounds like a great way to get the job done!
ReplyDeleteI love your cup, too---anything British!
Sherry,
ReplyDeleteI need you to pop on over to my blog...I think you may have missed Friday's post...just sayin'! :)
Farmhouse hugs,
Cindy
Great tip. I would have never thought of that one. The icing does look great. Joni
ReplyDeleteYummy chocolate cake, Sherry. I do love that red transferware teacup! Happy Valentines week, my friend. Hope you're over the flu by now.
ReplyDeleteBlessings,
Sandi
we usually jut wait, but I do love the freezer idea, thanks for that! :)
ReplyDeleteHugs,
This is so yummy... Loved the cake and great tips...thanks for sharing such a good post!!
ReplyDeletepower fence
Love your heart shaped strawberries!
ReplyDeleteBox cake...canned icing....I'll take a piece! It looks delish!!!
ReplyDeleteWhat a beautiful piece of cake! Love the way you cut the strawberries too! This is so pretty!
ReplyDeleteI ice sugar cookies by melting the icing. I then pour it into a shallow saucer and dip the top of the cookie in the liquid. Hold it over the icing for a few seconds to let the extra drip off, then turn right side up. The icing dries smooth and shiny. You have to apply any sprinkles right away, or the icing hardens enough that the sprinkles won't stick.
ReplyDeleteI learned a new trick from a blog today. I used a pastry bag to draw a heart on a cookie, then melted some icing and poured it in the heart and let it spread around and fill in the outline. It looks very classy. Of course I sprinkled it with glittery pink sprinkles, too.
The perfect combination....Chocolate and Red and White transferware!
ReplyDeleteHave a delicious Valentine's Day, Sherry!
Blessings,
Carolynn xoxo
What a wonderful chocolate cake and there sure is nothing better! Lovely dishes and post - thanks for linking to Friends Sharing Tea!
ReplyDeleteIt looks so delicious! I'm going to use that microwave trick next time!
ReplyDeleteWhat a neat trick! I've put the cake in the freeze before, but the icing trick is amazing! Thanks so much for sharing with us. Can't wait to try it.
ReplyDeleteHugs,
Patti
What a wonderful idea! I'll have to try it next time. The icing looks so smooth.
ReplyDeleteSherry, Thanks for sharing this great cooking tip at Simple & Sweet Fridays. I will definitely try it. Strawberries are so pretty!
ReplyDeleteJody
Sherry, Congrats! You've been featured for this delicious recipe at Simple & Sweet Fridays. Have a wonderful weekend!
ReplyDeleteJody