Auburn
x x x
Hello,
I'm not asking from a point of view of "what's better WW-wise" or what's healthier... but Cakes. Icing on cakes..
I intend to make a chocolate cake for the fella's birthday. Racing themed.
But I want to decorate it properly, and this would mean that kind of icing that you put on wedding cakes, the roll-y out stuff.
Do you think that would be ok, or should I do a plain cake underneath it instead of chocolate? I wasn't sure if the chocolateyness would "go" with the grown-up icing.
I could, actually, do the decoration separately and just plonk it on the top of the cake, like a plate sat on the chocolate icing....?
OR I could make the racing track out of melted chocolate, white choc and dark choc...
What a project............ Any advice from Bakers appreciated!
PS - Sorry for mentioning cake.... The recipe works out at only 4 points a slice, for the chocolate cake, so it aint THAT bad really. Well, 6 points for a proper slice
I'm not asking from a point of view of "what's better WW-wise" or what's healthier... but Cakes. Icing on cakes..
I intend to make a chocolate cake for the fella's birthday. Racing themed.
But I want to decorate it properly, and this would mean that kind of icing that you put on wedding cakes, the roll-y out stuff.
Do you think that would be ok, or should I do a plain cake underneath it instead of chocolate? I wasn't sure if the chocolateyness would "go" with the grown-up icing.
I could, actually, do the decoration separately and just plonk it on the top of the cake, like a plate sat on the chocolate icing....?
OR I could make the racing track out of melted chocolate, white choc and dark choc...
What a project............ Any advice from Bakers appreciated!
PS - Sorry for mentioning cake.... The recipe works out at only 4 points a slice, for the chocolate cake, so it aint THAT bad really. Well, 6 points for a proper slice