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Pampered Chef: Attention Cake Decorators - I need a Chocolate Cake Recipe

  1. pamperedlinda

    pamperedlinda Legend Member Gold Member

    I need a chocolate cake recipe that is suitable for a molded cake pan. I'm using the Sports Ball Pan and making a Ladybug cake for my neighbor's daughter this weekend and I want a really good tasting cake recipe. Whatchya got?

    btw - this is the pattern I'm using (except no bottom cake)

  2. AnnieBee

    AnnieBee Veteran Member Gold Member

    Jun 9, 2009
  3. pamperedlinda

    pamperedlinda Legend Member Gold Member

    I did Annie! I'm thinking about one of them. Problem I'm having is that many of the moister-type chocolate cakes call for lining the pans with parchment - I can't do that with the sports ball pan and I'm afraid that if I don't the cake will stick to it. Have you made any of those recipes in a molded pan?
  4. AnnieBee

    AnnieBee Veteran Member Gold Member

    I haven't done them in a molded pan, but you actually CAN line a ball ban with parchment. I have a book that decribes how... (I've never actually done it!). I'll try and see if I can find somewhere that describes it.

    Other wise, I would just spray the heck out of the pan with a spray with flour, and then lay some thin strips of parchement over it, without trying to cover the whole thing, but hoping that at least SOME parchment will help it to turn out...

    ANyone else used a ball pan?
    Jun 9, 2009
  5. NooraK

    NooraK Legend Member Gold Member

    I haven't used a ball pan, but I've used that Wilton's cake release stuff, and it works wonders! You can get it at Wal-Mart, Michael's, Jo-Ann's and such in the cake decorating aisle. Just squirt it on and brush it all over the pan.

    This is what it looks like:

    Cake Release - Wilton
    Jun 9, 2009
  6. pamperedlinda

    pamperedlinda Legend Member Gold Member

    This is the recipe I went with - and it is GOOD!!!!

    Chocolate Buttermilk Cake

    Serves: 16

    Prep Time: 45 min
    Cook Time: 30 min


    • 2 cup(s) all-purpose flour
    • 1 cup(s) unsweetened cocoa
    • 1 1/2 teaspoon(s) baking soda
    • Salt
    • 1 1/2 cup(s) buttermilk
    • 2 teaspoon(s) vanilla extract
    • 1 3/4 cup(s) granulated sugar
    • 3/4 cup(s) (1 1/2 sticks) butter or margarine, softened
    • 3 large eggs
    • Vanilla Cream Cheese Frosting
    1. Preheat oven to 350 degrees F. Grease two 9-inch round cake pans.* Line bottoms of pans with waxed paper. Grease waxed paper; dust with cocoa, shaking out excess.
    2. On sheet of waxed paper, combine flour, cocoa, baking soda, and 3/4 teaspoon salt. In 2-cup liquid measuring cup, mix buttermilk and vanilla; set aside.
    3. In large bowl, with mixer on low speed, beat sugar and butter until blended. Increase speed to high; beat 3 minutes or until creamy, occasionally scraping bowl with rubber spatula. Reduce speed to low; add eggs, 1 at a time, beating well after each addition.
    4. Beat in flour mixture alternately with buttermilk mixture just until blended, beginning and ending with flour mixture, scraping bowl occasionally.
    5. Pour batter into prepared pans. Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans on wire racks 10 minutes. Invert cakes onto racks to cool completely. Carefully remove and discard waxed paper.
    6. Prepare Vanilla Cream Cheese Frosting.
    7. Assemble cake: Place 1 cake layer, rounded side down, on cake plate. With narrow metal spatula, spread 2/3 cup frosting over layer. Top with second layer, rounded side up. Spread remaining frosting over side and top of cake.
    Jun 10, 2009
  7. jetcitysandy

    jetcitysandy Member Gold Member

    Thanks for the recipe Linda. Would you mind posting the recipe for the vanilla cream cheese frosting? It sounds so good.
    Jun 16, 2009
  8. pamperedlinda

    pamperedlinda Legend Member Gold Member

    I didn't copy that one and I don't remember which website I got the recipe from. You coulod probably google the recipe title and find it though.
    Jun 16, 2009
  9. jetcitysandy

    jetcitysandy Member Gold Member

    Okay Thanks Linda. I will google the recipe. I plan on making the cake soon. It sounds really good.

    Jun 25, 2009
  10. BlessedWifeMommy

    BlessedWifeMommy Veteran Member

    So how did the cake turn out?
  11. Porchechef

    Porchechef Member

    I hope it turned out great- yes- Wilton's cake release is a great item to use. Also just putting a bit veg oil or spray works
    Jul 16, 2009
  12. my3angels

    my3angels Member

    I am a professional cake decorator and instructor...you can make you own pan release. It's equal amounts of shortening, flour and oil. Mix very well on with an electric mixer and store it in the fridge and everytime you need it, just use a pastry brush to grease your pan. It's the best and nothing EVER sticks. Even on character cakes (which you need all those details). I've never used parchment paper to line my pans. I know it is too late for the original post, but maybe it will help some one else down the line.
    Jul 16, 2009
  13. Lisa/ChefBear

    Lisa/ChefBear Veteran Member Gold Member

    I've got a trick that my mom taught me, instead of flouring a pan when making a chocolate cake, put your shortening to grease and sprinkle with cocoa powder instead of flour. Works great and doesn't have the white look.

    I love to bake and I've got to figure out a Fall themed cake for dd's 9th bd, we're doing caramel apples, so she said I could make an apple cake, any ideas??

  14. Shell Northway

    Shell Northway Member

    I have used parchmnent paper when I made a 3-d cruiser mold. I coated the pan first, then put in the parchment paper, pushing in the creases, it worked wonderfully!! Came out of the mold like butter.
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