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47
PAge heAder.....ICINGS AND FROSTINGS
CREAM CHEESE FROSTING
For 1 x 23cm cake
INGREDIENTS
60g butter, softened
250g cream cheese, softened
1 teaspoon vanilla extract
3 cups icing sugar, sifted
METHOD
1. Assemble mixer using scraper beater
and the large mixer bowl. Add butter,
cheese and vanilla into the mixer bowl.
Slowly turn mixer to CREAM/BEAT
setting and beat for about 1 minute or
until well combined.
2. Reduce speed to KNEAD/FOLD setting
and add sugar; once added increase
speed to CREAM/BEAT setting and beat
until mixed well. Spread on cooled cake.
CHOCOLATE GANACHE
For 1 x 23cm cake
INGREDIENTS
200g good quality dark chocolate, chopped
2
⁄3 cup cream
METHOD
1. Stir ingredients in small saucepan over
a low heat until smooth. Remove from
heat. Set aside to cool to spreading
consistency.
2. Spread on cooled cake.
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