So, if you’ve the post below on making a fantastic chocolate ganache icing, here’s something that can be done for Halloween - a spider’s web.   All you have to do is use a white chocolate on top of the dark chocolate ganache (and you can color it any color you want, like orange).    Pour concentric circles of the white chocolate ganache on the dark and then drag a toothpick through the ganache.  

Voila!  A spider’s web!

So, for those of you interested in trying to make your own chocolate ganache icing (used on the giant cupcake I made for Jess’s birthday), I would recommend trying this:

1.  Heat up 1/2 c. heavy whipping cream until starts to slightly simmer.  Take off heat.
2.  Immediately pout the heated cream into a bowl containing 7 ounces chocolate (milk, semisweet or dark is fine).
3.  Stir with a spoon or spatula slowly until the chocolate melts and mixes with the cream.
4.  Add 1 T. amaratto (this is optional, and any liquor of your choice can be added here)
5.  Add 3 T. chopped up and slightly softened butter to the mix and stir until throughly incorporated.
6.  Once it’s the right consistency (not too thin, not too thick — you’ll know), pour over the cake or item you wish to be iced.
7.  Stick the cake (or whatever you made) in the fridge to harden the icing.

Here’s a pic of what it should look like when done:

So, a friend of mine recently gave me for my birthday the most delicious tasting olive oil I’ve ever had.  It’s from The Cheese Store of Silverlake.   If you’re in the area and interested in picking some up, The Cheese Store of Silver Lake is located at Sunset Junction:  

3926 W Sunset Blvd
Los Angeles, CA 90029-2242
Phone: (323) 644-7511

If you’re interested in reading some reviews about this fantastic shop:  Click Here.

Here’s a great youtube video I found on how to make buttercream flowers. 

Of course, this chick makes it look sooo easy, but if you’re a beginner like me, it’s not.   So, based on my experiments without about 3-4 different buttercream recipes, here’s the one I found was best for piping flowers, even if you’re unfortunate like me and do not have an air conditioner in your kitchen:

• 1/4c. - 1/2 cup liquid coffee creamer (hot from microwave) amount depends on icing consistency you want.  If you’re piping flowers, stick with 1/2 a cup.
• Cream 1 stick (1/2 c.) salted butter and 1/2 c. hi-ratio shortening.   Crisco will work fine, too, though, if you can’t find hi-ratio shortening.
• Add 1T. vanilla and add the hot liquid to the creamed mixture  (Start with a small amount - you can always add more later if you want a thinner consistency. Don’t over add liquid, though, in case the icing starts out way too thin. You’ll get better at playing this by ear when you’ve made recipe a few times). Mix all this on a lower speed until combined.
• I then add the 4 c. sifted powdered sugar + 3-4 T. dreamwhip powder (approx 1 whole packet) one cup at a time while the mixer is on lowest speed. Scrape down sides when needed. When all the p.s. is in, turn up mixer to a low-med speed and let it go for a bit until all ingredients are combined, scraping sides when needed. Decide consistency and add more liquid or p.s. as needed to get desired consistency.

This recipe is so easy to do, and tastes great —- kind of like grocery store frosting, but not overly-sweet the way most grocery store frostings are.

Enjoy!

This was my birthday cake. I got this from a fantastic bakery in Beverly Hills called La Provence. Yum!