Amira Posted March 6, 2016 Share Posted March 6, 2016 Dh and ds made a layer chocolate cake today and we want to eat it tonight when we have friends coming over for dinner. However, I usually make single layer cakes and don't bother frosting them because frosting is always too sweet for us. If I put anything on top, I just lay pieces of dark chocolate on and spread it into a thin layer when it melts. But this cake has already cooled and I don't think the thin chocolate layer would work with a layer cake anyway. So is there such a thing as frosting that isn't so very sweet as it usually is? I'd try a cream cheese frosting but I don't have any cream cheese and I can't get to the store today to get some. Or how else can I make this naked cake look appealing to guests? Quote Link to comment Share on other sites More sharing options...
bibiche Posted March 6, 2016 Share Posted March 6, 2016 You could make a bittersweet ganache and pour it over before it solidifies. You could make a stencil and shake powdered sugar over it. 5 Quote Link to comment Share on other sites More sharing options...
Tanaqui Posted March 6, 2016 Share Posted March 6, 2016 A bit of powdered sugar or a simple sugar glaze might do the trick. 2 Quote Link to comment Share on other sites More sharing options...
Melinda in VT Posted March 6, 2016 Share Posted March 6, 2016 Well, I eat cake for the frosting, so I might not be the best person to listen to, but . . . I have a chocolate bundt cake that we dust with powdered sugar. Would that work? Do you already have something holding the layers together? If so, can you use a variation on that? 1 Quote Link to comment Share on other sites More sharing options...
Amira Posted March 6, 2016 Author Share Posted March 6, 2016 They made two rounds and stacked them with nothing in between (and I doubt they cooled the layers either). The edges are pretty rough for a powdered sugar dusting, although these friends wouldn't be scandalized by that. A ganache might work too and I found some ideas for yogurt frosting. Quote Link to comment Share on other sites More sharing options...
Matryoshka Posted March 6, 2016 Share Posted March 6, 2016 I usually use powdered sugar if I use anything. 1 Quote Link to comment Share on other sites More sharing options...
zoobie Posted March 6, 2016 Share Posted March 6, 2016 You can cool the ganache and whip it. It fluffs up nicely. There's an old Martha Stewart recipe with a dark chocolate cake, whipped ganache filling and frosting, and more regular ganache poured over the top. And then dark chocolate curls. You don't have to go that crazy though. ;) 1 Quote Link to comment Share on other sites More sharing options...
Tap Posted March 6, 2016 Share Posted March 6, 2016 (edited) Coconut Cream will whip like whipping cream if you have a can of that. We use fresh lightly sweetened whipped cream for most cakes at our house. Maybe just a drizzle of glaze will be enough to jaz it up a bit. Edited March 7, 2016 by Tap 2 Quote Link to comment Share on other sites More sharing options...
Alessandra Posted March 6, 2016 Share Posted March 6, 2016 I like powdered sugar on top. You can make a cut out snowflake or other pattern, if you don't have a cake stencil. You could put raspberry jam on the sides and press chopped almonds into the jam. Melt a clear jelly and cool slightly, spread over top and put slivered almonds around the perimeter. Can you do a drizzle of melted chocolate, like the free forms patterns you see when restaurants plate a dessert and decorate a plate using squeeze bottles to drizzle sauces. You could use dark chocolate, white chocolate, caramel/butterscotch -- any flavor that comes in chip form, so you don't have to break it up before melting. (I *think* you might be able to substitute a plastic bag with a hole in it for a squeeze bottle, but I have not tried this.) 1 Quote Link to comment Share on other sites More sharing options...
maize Posted March 6, 2016 Share Posted March 6, 2016 How about unsweetened or lightly sweetened whipped cream? 5 Quote Link to comment Share on other sites More sharing options...
Carol in Cal. Posted March 6, 2016 Share Posted March 6, 2016 Well, I eat cake for the frosting, so I might not be the best person to listen to, but . . . Me, too. I regard cake as a carrier for frosting. Sour cream with a little sugar and some lemon zest in it would be more refreshing than normal frosting though. I use that on cheese cakes. 4 Quote Link to comment Share on other sites More sharing options...
Daria Posted March 6, 2016 Share Posted March 6, 2016 (edited) What if you put raspberry jam between the layers, and served it with whipped cream? You could give a choice of sweetened, lightly sweetened or unsweetened. Even if you sprinkle sugar on the top, you're going to need something to kind of glue the layers together. Edited March 6, 2016 by Daria 3 Quote Link to comment Share on other sites More sharing options...
Cinder Posted March 6, 2016 Share Posted March 6, 2016 I've used pudding but you can't let it sit too long or the liquid from it makes the cake soggy. 1 Quote Link to comment Share on other sites More sharing options...
Sherry in OH Posted March 6, 2016 Share Posted March 6, 2016 Peanut butter frosting Whipped cream and sliced strawberries 1 Quote Link to comment Share on other sites More sharing options...
ktgrok Posted March 6, 2016 Share Posted March 6, 2016 Jam between the layers, whipped cream or powdered sugar on top. 2 Quote Link to comment Share on other sites More sharing options...
Annie G Posted March 6, 2016 Share Posted March 6, 2016 When I make cupcakes we only put frosting on about a third of them. We like them plain better. Think about muffins- they're pretty much just unfrosted cupcakes. But powdered sugar is nice sprinkled on top or a scoop of ice cream. 1 Quote Link to comment Share on other sites More sharing options...
myfunnybunch Posted March 7, 2016 Share Posted March 7, 2016 What if you put raspberry jam between the layers, and served it with whipped cream? You could give a choice of sweetened, lightly sweetened or unsweetened. Even if you sprinkle sugar on the top, you're going to need something to kind of glue the layers together. This is what we did with ds13's birthday cake, raspberry jam in the middle and whipped cream instead of frosting. I had some frozen strawberries, so I thawed those and used the juice to make strawberry whipped cream. (Berries were saved for breakfast smoothies the next morning.) It was lightly sweet and a refreshing balance for the cake. I may never frost or ice a cake again. 1 Quote Link to comment Share on other sites More sharing options...
Spryte Posted March 7, 2016 Share Posted March 7, 2016 All of these suggestions make me want cake. OP, what did you end up doing? And are there leftovers?! 5 Quote Link to comment Share on other sites More sharing options...
Ausmumof3 Posted March 7, 2016 Share Posted March 7, 2016 Whipped cream and berries Greek yoghurt with rose water essence Fill it with ice cream and freeze it 2 Quote Link to comment Share on other sites More sharing options...
Garga Posted March 7, 2016 Share Posted March 7, 2016 I tend to double the amount of frosting for cakes in my house. :). I love frosting. 1 Quote Link to comment Share on other sites More sharing options...
Amira Posted March 7, 2016 Author Share Posted March 7, 2016 All of these suggestions make me want cake. OP, what did you end up doing? And are there leftovers?! I had cream in the fridge so I whipped it and attempted to artfully spread it about. There were no leftovers. :) I really liked the whipping cream topping, especially that I could sweeten it as much as I wanted, and I think I'll probably do that again if I need some sort of frosting. 9 Quote Link to comment Share on other sites More sharing options...
Spryte Posted March 7, 2016 Share Posted March 7, 2016 I had cream in the fridge so I whipped it and attempted to artfully spread it about. There were no leftovers. :) I really liked the whipping cream topping, especially that I could sweeten it as much as I wanted, and I think I'll probably do that again if I need some sort of frosting. Yum! So, then we won't be crashing your house for the late night boardie snack? :) Quote Link to comment Share on other sites More sharing options...
Amira Posted March 7, 2016 Author Share Posted March 7, 2016 Yum! So, then we won't be crashing your house for the late night boardie snack? :) Dh and ds should have made two cakes. :) 2 Quote Link to comment Share on other sites More sharing options...
maize Posted March 7, 2016 Share Posted March 7, 2016 I had cream in the fridge so I whipped it and attempted to artfully spread it about. There were no leftovers. :) I really liked the whipping cream topping, especially that I could sweeten it as much as I wanted, and I think I'll probably do that again if I need some sort of frosting. I was first introduced to cake with unsweetened whipped cream by a British family. I was amazed by how much more pleasant it was than the heavily sweetened whipped cream I was used to. Depending on what I am paring it with, I either do unsweetened or lightly sweetened cream these days. 2 Quote Link to comment Share on other sites More sharing options...
nd293 Posted March 7, 2016 Share Posted March 7, 2016 Yesterday I made 'frosting from scratch' as we didn't gave any icing sugar (not sure what that is in American English - frosting sugar? powdered sugar?) The recipe needs some tweaking but it had a great texture and wasn't that sweet: Mix 1 cup of milk into 3 tbsp of flour. Cook, stirring continually until it thickens into a paste-like consistency. Cool completely (fridge is fine, and don't worry if it gets very thick and stodgy). Beat 1/2 cup butter and 1/2 cup sugar until light and fluffy (not frosting sugar, just regular or fine sugar). Beat the two mixtures together until fluffy. In my opinion the mixture tasted floury, so if I tried again I'd probably try using as little flour as possible to thicken the milk, or perhaps use cornflour. The texture was wonderful, though. 1 Quote Link to comment Share on other sites More sharing options...
VaKim Posted March 7, 2016 Share Posted March 7, 2016 I know this is over with, but I just wanted to suggest that you can add a packet of instant pudding (just the dry powder), any flavor you want, to whipped cream to make a lightly flavored, not too sweet, frosting. Here is a recipe I found for it, though I just wing it myself. 2 Quote Link to comment Share on other sites More sharing options...
need2read Posted March 7, 2016 Share Posted March 7, 2016 Try looking up a recipe for cooked frosting that uses regular granulated sugar instead of powdered sugar. Those tend to be much less sweet than the ones with the powdered sugar. I have a good one but am not home right now to look it up. I can post it later if you'd like. Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Tanaqui Posted March 8, 2016 Share Posted March 8, 2016 Yesterday I made 'frosting from scratch' as we didn't gave any icing sugar (not sure what that is in American English - frosting sugar? powdered sugar?) The recipe needs some tweaking but it had a great texture and wasn't that sweet: Everybody I know says powdered sugar, but the boxes say confectioner's sugar. Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted March 8, 2016 Share Posted March 8, 2016 I love whipped cream icing. At our house, we get birthday cakes from the Chinese bakery. The cake and icing is less sweet and the sliced fruit is so pretty. Quote Link to comment Share on other sites More sharing options...
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