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Original poster

Help!Baking emergency!!

26 replies

BaconAndAvocado · 17/10/2023 12:07

Making a birthday cake for my son for when he gets in from school and I’ve forgotten to buy double cream for the icing.

The recipe states using plain chocolate and double cream for the icing...would I get away with using Greek yoghurt instead of the cream?

((Please say yes....))

OP posts:
Sunseed · 17/10/2023 12:08

Do you have any butter?

Haveyouseenthemuffinman · 17/10/2023 12:09

Not an expert but… You might need more fat than is in yoghurt. And it might go too runny.

have you got sugar butter and eggs? Italian meringue buttercream is my go to for posh icing.

Original poster
BaconAndAvocado · 17/10/2023 12:13

Yes I have butter but not enough icing sugar...

I also have eggs but I’m not a brilliant baker so probably unable to attempt anything too complicated.

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Ihateslugs · 17/10/2023 12:13

If you have butter and icing sugar, make butter cream and add the melted chocolate. Obviously it won’t be a smooth shiny icing but will still taste delicious.

I add a layer of jam to my chocolate cakes, I either slice the cake in half or for a traybake, add the jam to the top before the frosting.

Otterspotterspocket · 17/10/2023 12:16

Make a glace icing with icing sugar and a drop of hot water and any food colouring you have and drizzle?

Screenskeen · 17/10/2023 12:16

OK so what you do is make buttercream icing and use that to put the sponges together. Then you use the chocolate for the drip at the top like this pic.

Help!Baking emergency!!
ClarkGablesMoustache · 17/10/2023 12:18

Don’t use the yogurt, it will not make a ganache! Just water and icing sugar for a glacé icing if you can’t get to a shop

Rocketpants50 · 17/10/2023 12:19

I would just melt the chocolate and drizzle it all over!

Original poster
BaconAndAvocado · 17/10/2023 12:21

Unfortunately I only have a tiny bit of icing sugar!

OP posts:
Original poster
BaconAndAvocado · 17/10/2023 12:21

How much is “a cup”?

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tisI04 · 17/10/2023 12:23

If you have a blender then you can make icing sugar with regular sugar.

Italian or Swiss meringue uses a sugar syrup made from granulated sugar. So you don't need icing sugar for that.

BarnacleBeasley · 17/10/2023 12:24

BaconAndAvocado · 17/10/2023 12:21

How much is “a cup”?

About 240ml.

Swizzel · 17/10/2023 12:26

Have you got a blender or food processor, granulated sugar and cornflour? If push comes to shove, you can make your own icing sugar using those things.

TemporarilyshyAF · 17/10/2023 12:33

Lone voice here but I always use yogurt to make ganache as I prefer the taste and it's a bit lighter calorie wise. Have done for years. I just melt the choc and stir together. It's a lot more stable than with cream. Makes a thicker layer when it sets. Can't swear it's quite as glossy and gorgeous but it does make a nice smooth layer. Don't mix too thin and spread on when the cake is cool. If you've a bit of milk choc I might add that too to balance the slight tang if your son is young as I don't have a sweet tooth. All other advice sounds delicious I can vouch for yogurt 'ganache' working.

Hermittrismegistus · 17/10/2023 12:41

Just use a sieve to dust the top with the icing sugar.

fridaynight1 · 17/10/2023 12:46

For the top. Melt chocolate and dab of butter (optional - it adds a bit of a sheen) and then mix in some icing. It will make a nice fudgy chocolatey paste that you can spread on top.

For the middle. Jam. Lots of. 😁

My personal favourite melted chocolate ingredient for the top of chocolate cake is Mars Bar but dark chocolate will work just the same.

Original poster
BaconAndAvocado · 17/10/2023 13:04

TemporarilyshyAF
How much yoghurt and chocolate do you use?

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TemporarilyshyAF · 17/10/2023 14:53

Hard to say exactly as I don't measure it but maybe about equalish amounts? I'm just looking at recipes for you which seem to be US and a couple say 13-14oz (14oz= 396g) chocolate to 1.5 cups of yogurt (367g). I go for the right colour more than anything. If it's to make a layer, let it set a bit first in the fridge. Its soft at first. Tbh I think I may have come across it in a similar way to you and just gave it a go

marylou25 · 17/10/2023 16:05

Is the recipe for ganache, i.e. chocolate and cream? If so any liquid will make a ganache but you will not need as much of a less rich liquid, so milk will work for example but use less than the amount of cream specified, better to err on the too thick side as easy to thin it. Hot water will even work.

Now these liquids will make a ganache that you can spread or pour depending on consistency but will not make a ganache that needs to be whipped into a lighter frosting, need the cream for that!

Original poster
BaconAndAvocado · 17/10/2023 19:02

Thank you all so much for your very swift responses to my plight 💐💐💐

I was rescued by my Mum who managed to bring over some cream at the last minute.

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Original poster
BaconAndAvocado · 17/10/2023 19:02

And here it is!!

Help!Baking emergency!!
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JustMaggie · 17/10/2023 19:08

Very nice! I hope he liked it!

Original poster
BaconAndAvocado · 17/10/2023 19:20

JustMaggie
We're waiting for our Indian and then we'll have the cake.
I'm sure he'll love it!

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TemporarilyshyAF · 17/10/2023 20:02

Oooh looks delicious!! Lucky lad!