Last week I shared part one of this tasty Chocolate Turtle Cake with you. If you are looking for a solid chocolate cake recipe, you should definitely go check it out! 🙂
This week I’m sharing my buttercream recipe, how to make this delish turtle filling, and how to assemble and decorate the cake. So much to do!
First up, lets talk buttercream. To make this icing, you only need a few simple ingredients – butter, powdered sugar, cocoa, milk, and vanilla.
Let the butter sit out for about 30 minutes so that is it slightly softened. When the butter is soft, add it to the mixing bowl and beat until creamy and smooth. Gradually mix in the powdered sugar; I usually add mine in about 1/2 cup at a time. After adding about 2 cups of powdered sugar, mix in the vanilla. Now, start alternately mixing in milk and more sugar. When about half of the powdered sugar is mixed in, add the cocoa to your icing, then continue mixing in milk and sugar. If the consistency of your icing is too thick, add a little milk. If the consistency is too thin, add a little more sugar. This recipe is pretty forgiving and awfully tasty. 🙂
Alright, now we have made the cakes and the icing! Only one more piece missing… the filling! All we need to make this chocolate cake into a chocolate turtle cake is some pecans and caramel.
I had some pretty small pecans, so I chopped them into either halves or thirds. You can make the call on how big you would like your chunks to be. After they were chopped, I lightly toasted the pecans in my toaster oven. If you don’t have a toaster oven, you can toast pecans in a skillet on the stove top. Whichever route you take, just be careful not to burn them!
For the caramel, I used caramel ice cream topping since I had it handy in the fridge. I know! Doesn’t get any easier than that! I poured some topping into a small mixing bowl and whisked it for a few minutes. It thickened a little bit, but I’m not entirely convinced this step is necessary. 😀
Time to put this thing together!
Set one layer of cake on your cake stand, and spread a generous amount of buttercream on top. Now, pipe a border around the top edge of the cake. This border will serve to hold the filling in place.
Layer the toasted pecans within the icing border.
Now pour that caramel sauce right on top of the pecans. 🙂
Mmmm. Looking tasty!
Add the second layer of cake directly on top of the first. BUT, place this layer upside down. This creates a nice smooth edge for the top of the cake and it helps to keep crumbs out of the icing.
Now that the cake is stacked, ice the whole cake with a thin layer of icing. This is called “dirty icing” the cake. This layer of icing will create a smooth layer for you to work off of while catching all of the little cake crumbs.
Now that the cake is dirty iced, set it in the fridge for about 15 minutes to help the icing and cake firm up a bit.
Lastly – lets talk decoration.
Rosettes are such a pretty way to decorate any type of cupcake or dessert. Without being overly showy, rosettes will add a nice flare to whatever you are making. These strawberry cupcakes are some of my absolute favorites, especially because of the cute little rosettes on top!
Try to keep a steady hand while piping and apply the same amount of pressure to the icing bag throughout the circular motion. The motion is not too difficult, and with a little practice you will have this mastered! If you mess up, just carefully scrape the icing off and try again!
Ok, here is the step by step!
A rosette is simply a spiral made with a 1M icing tip.
After a little practice on your rosettes, it’s time to ice the cake. We are going to start on the side of the cake at the very bottom. Begin piping rosettes horizontally around the cake until you have the first row complete. Then stick the cake in the fridge for a few minutes so the icing will firm up.
Pipe the next row, and place the cake back in the fridge.
Continue with this method until the sides of the cake are iced. For the top, I started on the outside and worked my way in with circles of rosettes. Don’t get discouraged if it doesn’t come out exactly like you want the first time around. Just carefully scrape the icing off and try again.
And here is out finished cake!
So pretty and so tasty.
I hope you all enjoyed this post! If you would like to see more step-by-steps like this, then be sure to let me know!
Thanks so much for coming by the blog today! I’ll be sharing this over at Fiesta Friday.
This chocolate buttercream recipe is from Better Homes and Garden’s cookbook Baking.
- 3/4 cup butter, softened
- 7 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/3 cup milk
- 2 teaspoons vanilla
- In a large mixing bowl beat butter with an electric mixer on medium speed until smooth.
- Gradually mix in 2 cups of the powdered sugar, beating well.
- Slowly beat in the vanilla and cocoa powder.
- Alternately beat in milk and the remaining powdered sugar.
- If needed, beat in additional milk or powdered sugar until icing reaches spreading consistency.