In the morning, beat it with an electric mixer on high speed until it’s pipe-able. If you want to do that, cover the leftover frosting with plastic wrap and refrigerate overnight. I reserved some frosting to pipe on top of my cake. Then you’ll pop the cake in the fridge to chill overnight if you’re adding the ganache drip, or just decorate and serve if you’re not. Frost your cake with the remaining frosting.Top with a second cake layer and repeat the process of piping and filling the circle, then top with the last layer.Pipe a circle of frosting around the edge of one cake layer.(You might have to add a tiny bit of milk or cream but I don’t usually find that necessary.) When you’re ready to use it, beat with an electric mixer set to high until it’s spreadable. Store it, covered, in the fridge overnight. You can make the frosting a day before you use it.You can add more or less espresso powder depending on how deep a coffee flavor you want in your frosting.Your butter needs to be at room temperature so it mixes properly with the other ingredients and also so your frosting gets nice and fluffy.Add powdered sugar, cocoa powder, and a few other ingredients.Beat room temperature butter until creamy.“Stiff peaks,” as specified in the recipe, means that when you pull the beaters out of the filling mixture, the filling should hold its shape rather than fold in on itself.You can use instant coffee rather than instant espresso, but your filling won’t have as strong a coffee flavor.You can use low-fat cream cheese for the filling if you prefer but don’t use nonfat.Then just pop your filling in the fridge while you make the frosting! With mixer on medium, beat in heavy cream and beat until it holds stiff peaks.Beat cream cheese and powdered sugar until smooth.If you want to make your cake layers a day ahead, cool them to room temp, then wrap tightly in plastic wrap and store them at room temperature overnight.Be sure to cool your cake layers fully before filling and frosting them.
A white film on unsweetened chocolate is called "fat bloom." It is caused by temperature fluctuation and is perfectly fine to use in recipes.Label and freeze the cookies for up to three months. To freeze frosted cookies or bars, arrange them on a baking sheet in a single layer freeze and then transfer them to a storage container.Place a few sheets of plastic wrap or foil over the cake, tucking the ends under the plate to cover it completely. If you have to cover a frosted cake and don't have a cake cover or carrier, insert toothpicks in the top and sides of the cake, spacing them about 4 to 5 inches apart.
Once melted, proceed with adding the sugar and then the boiling water to the bowl. To be on the safe side, you can melt the chocolate and butter in a bowl using a double boiler set up.If it thickens, put it over the heat to thin it out again. Keep it covered with plastic wrap if you are not using it immediately. If the glaze stands too long before use, it will thicken.
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