Your New Year’s Eve is sure to be all sorts of glam with this black and gold cake! Learn how to make golden chocolate spheres, color black frosting and assemble your cake in this step-by-step tutorial.
Measure your batter: Making even layers of cake start with measuring your batter. For the fudge sundae cake recipe, that means about roughly 1lb of batter per pan (for three pans).
Chill your cake: Cold cake is easier to cut and handle, so chilling your cake for a short while before use will make this process easier.
To get really black frosting you have to add a lot of black food coloring (even with chocolate frosting). This will change the consistency of your frosting and may make it too soft to use initially. If this happens, simply refrigerate it for 30-45 minutes until it’s firmed up.
Crumb coat: Spreading a thin layer of frosting around the sides and top of the cake, and then refrigerating it will lock in any crumbs and keep them from reaching the surface of your frosted cake.
The trick for smooth frosting: You’ll need a rotating cake stand and a bench scraper. Place the small end of the bench scraper on the cake stand, long end against the frosting and turn the table. Once excess frosting is removed, heat the scraper in hot water, wipe and drag around the outside of the cake.
Storage: This cake will keep at room temperature, uncut, for 3-4 days. For best results, cover it with a plastic lid, bowl or place it in a cardboard box. Putting your cake in the refrigerator can result in a drier cake.
Storing cut cake: Once your cake is cut, you’ll want to protect the exposed cake area. The easiest way to do this is with a piece of plastic wrap or two.
Keywords: new year's cake, black and gold cake, how to make black frosting