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- Dish type
- Celebration cakes
- Birthday cake
A tried and trusted old fashioned recipe for golden syrup chocolate cake. You can easily use this for a birthday cake.
112 people made this
- 110g margarine
- 525g golden syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 150ml milk
- 250g plain flour
- 60g unsweetened cocoa
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 110g butter
- 4 tablespoons unsweetened cocoa
- 6 tablespoons milk
- 500g icing sugar
- 1 teaspoon vanilla extract
MethodPrep:25min ›Cook:30min ›Ready in:55min
- Preheat oven to 180 C / Gas 4. Grease and flour 3 (20cm / 8 in) cake tins. Sift together the flour, 60g cocoa, bicarbonate of soda and salt. Set aside.
- In a large bowl, cream together the margarine and golden syrup until light and fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla. Beat in the flour mixture alternately with 150ml milk, mixing just until incorporated. Pour cake mixture evenly into prepared tins.
- Bake in the preheated oven for 25 to 30 minutes, or until a skewer inserted into the centre of the cake comes out clean. Let cool in tins for 10 minutes, then turn out onto a wire rack and cool completely. Ice between layers, on top and sides with icing.
- To make the icing: In a saucepan, combine 110g butter, 4 tablespoons cocoa and 6 tablespoons milk. Cook over low heat, stirring constantly, until mixture boils. Remove from heat. Gradually beat in icing sugar and continue beating until spreading consistency is achieved. Beat in vanilla.
Reviews & ratingsAverage global rating:(4)
Reviews in English (3)
Easy to make and tasted so good! Very moist and chocolatey, house mates keep requesting it! Thanks!-09 Dec 2011
A really lovely moist cake, great taste. A big hit with my brood, will definitely make again x-01 Apr 2018
It wasn't as moist as other syrup cake I've brought from the supermarket, but it was still very tasty. The icing was especially nice, but be aware you'll have to ice fast as it becomes solid very quickly!Two out of three cakes crumbled to pieces as they came out of the pan, so be sure to line the tins with paper!-20 Aug 2013
Chocolate Biscuit Cake
Jam-packed full of biscuits, chocolate, Malteasers and cherries, this makes the ultimate birthday cake.
- Line a 15 cm/6" round cake tin with baking parchment.
- Melt the butter, syrup and chocolate in a pan over a low heat. Stir to make sure all the ingredients are well mixed together.
- Add the biscuits, malteasers and cherries, stir well.
- Transfer to the prepared tin. Level it on top and press down well to avoid air bubbles. Cover and leave in the fridge until solid and set.
- Melt the chocolate and butter in a small pot, when melted, remove from the heat, whisk in the icing sugar and the cream.
- Allow to cool until the mixture becomes thick enough to leave a figure of eight on the surface. Pour over the cake leave to set before cutting.
Average rating 3.7 / 5. Vote count: 342
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8 oz dark chocolate (good quality, at least 60% cocoa)
7 oz digestive biscuits, roughly crushed
7 oz rich tea biscuits, roughly crushed
Handful of cherries (optional)
For the glaze:
1/2 cup icing sugar, sifted
Hundreds and thousands to decorate (optional)
225g dark chocolate (good quality, at least 60% cocoa)
200g digestive biscuits, roughly crushed
200g rich tea biscuits, roughly crushed
For the glaze:
Hundreds and thousands to decorate (optional)
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That happens to be a one bowl mix too!
Ok it’s a two bowl mix if you count the icing!
You really don’t need to pull out the Kitchen Aid mixer, unless of course you want to
But even the fudge icing can be made easily by hand!
So if you have a large bowl, a whisk and some basic baking ingredients you are half way there
The only other thing you need is about one hour and some friends to share this cake with!
Did I also mention there are no weird obscure ingredients like specific egg replacers?
This cake is an upgraded spinoff of the Great Depression Wacky Cake that I’m sure you have at least heard of.
I am using strong brewed coffee in place of the typical water you are used to see in in a recipe like this
Did you know that coffee and chocolate are the ultimate soulmates?
The addition of coffee versus water in chocolate recipes will not make your recipe taste like coffee at all
But instead it brings out the very best the chocolate has to offer!
Bringing out the very best in the chocolate like any good soulmate will do!
But I do understand if you do not want to use coffee in your recipes
I’m just not quite sure you understand what you are missing!
But anyway if that is you, you can simply replace the coffee with water here.
Alright enough of me trying to sell you a cuppa Joe
For More Recipes Using This Awesome Chocolate Cake Recipe, Click the links below:
One quick note before we get started, many of you will question the type of cocoa powder to use here
Be sure to use Natural Unsweetened Cocoa Powder and NOT Dutch Process.
- For the Cake Recipe
- All Purpose Flour 3 cups (375g)
- Natural Cocoa Powder 8 Tablespoons
- Granulated Sugar 2 cups (400g)
- Salt 1 teaspoon (6g)
- Baking Soda 2 teaspoons
- Apple Cider Vinegar 2 teaspoons
- Vanilla Extract 2 teaspoons
- Vegetable Oil ¾ cup (177ml)
- Strong Brewed Coffee 2 cups *see note above
- For the Fudge Recipe
- Granulated Sugar 5 Tablespoons (63g)
- Water 5 Tablespoons (75ml)
- Corn Syrup 2 Tablespoons (40g) (30ml) 1 Cup (90g)
- Coconut or Vegetable Oil 2 Tablespoons (27g) (30ml)
- Corn Syrup 4 Tablespoons (80g) (60ml)
- * you can sub glucose, agave or golden syrup here
- Vegan Butter softened 8 ounces (2 Sticks) (226g)
- Vanilla Extract 2 teaspoons
- Confectioner's Sugar or Icing Sugar 3 cups (320g)
- Prepare your cake pans with professional bakery pan grease and a parchment paper liner
- Preheat the oven to 350°F
- In a large mixing bowl combine the flour, baking soda, salt and sugar. Whisk to combine well
- In another mixing bowl combine the cocoa powder with the hot coffee and whisk smooth
- Add the Vegetable oil, vanilla extract and vinegar, then add all the liquids to the dry ingredients in the large mixing bowl.
- Whisk vigorously to combine well, the batter will seem thick at first but be sure to keep whisking smooth
- Pour all the batter into your prepared pan(s)
- bake immediately in a preheated 350°F oven for approximately 40 minutes for the 9" x 13" pan or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan(s) until you can easily touch them without burning yourself.
- Then flip the cake(s) out onto a cooling rack to cool to cold.
- While the cakes are baking, prepare the fudge icing:
- In a small pot on the stove, combine the first 3 ingredients and bring to a boil.
- Pour the sugar syrup into the cocoa powder and whisk smooth
- In the bowl of your Kitchen Aid mixer fitted with a paddle attachment, or in a large mixing bowl with a hand beater, add the cocoa powder and the vanilla extract
- Next add the Vegetable oil or Melted Coconut Oil and the additional measure of corn syrup
- Next add the softened vegan butter and mix well..
- Add the sifted confectioners sugar and mix until smooth.
This un-iced cake can be kept at room temperature wrapped to prevent drying for up to 4 days.
If you are icing and or filling your cake, the type of icing & filling will determine if it needs refrigeration
Golden Syrup Snack Cake Recipe – Golden Syrup Cake Recipe
You all must have checked out my golden syrup recipe, the main reason why i made my homemade golden syrup recipe is because i wanted to try this recipe for a long time. This is a spiced caramely syrup cake. Totally delicious.
The syrup along with ginger added in this cake gives a nice spicy note to the cake. It taste amazing with a cup of tea or coffee.
Hope you will give this a try and let me know how it turns out for you..
Preparation Time : 10 mins
Baking Time : 45 to 50 mins
Serves: 4 to 6
Recipe Source: BBC
Unsalted Butter – 1/2 cup (110 grams)
Brown Sugar – 1/2 cup (100 grams)
Golden Syrup – 3/4 cup (270 grams) (you can use honey too)
All Purpose Flour / Maida – 1 3/4 cup ( 210 grams)
Egg – 1
Baking Powder – 2 tsp
Ginger Powder – 1 tsp
Salt – 1/4 tsp
Milk – 150 ml
Golden Syrup – 2 tblspn for glazing
(My 1 cup measures 240 ml)
GOLDEN SYRUP RECIPE HERE
Preheat oven to 160 degree C. Line a 20 cm square cake pan with parchment paper and set aside.
Take butter, golden syrup, brown sugar in a sauce pan and heat till it is all melted. Set aside to cool.
Take egg, milk and whisk well.
Now add in salt, ginger powder, baking powder and mix well. Add flour and fold gently.
Pour this in the prepared pan and bake for 40 to 50 mins. Insert a toothpick to check whether the cake is done or not.
Golden Syrup Cake
I can still clearly remember my first encounter with Golden Syrup. I’d seen the infamous tin in Granny’s baking cupboard but it wasn’t until we first tried baking what would become my favourite cookie recipe that I really tasted this gold elixir. It’s a staple in British baking and most definitely the star ingredient of this Golden Syrup Cake.
There really isn’t anything quite like Golden Syrup and it pains me to think it’s not readily available all over the world. But if there’s one international ingredient you pay excessive shipping cost, let it be this! And let your first recipe be this indescribable Golden Syrup Cake.
Exceptionally moist, tooth-achingly sweet and the familiar comforting taste of Golden Syrup – what more could you ask for in a cake? Oh that’s right, easy to make too!
New to Golden Syrup? Take a look at our guide to the sweet stuff!
It’s not often that baking improves with time – aside from the likes of Christmas cake and Black Bun – but this Golden Syrup Cake is best made a little in advance of when you plan to eat it. Don’t get me wrong, it’s delicious straight from the oven but it’s even better after a few days, allowing the flavours to deepen and the glaze of golden syrup to sink in.
Whether you decide to make this to slice up amongst friends or as a dessert with a scoop of ice cream or a generous helping of custard, I promise you’ll be asked for seconds and to share the recipe.
“As someone who never follows anyone else’s recipe to the letter, I was amazed and shocked that when I followed this recipe it came out perfect. I must say this recipe is amazingly easy and the cake is delicious. I will be using it time and time again. Thank you!”
- 1 cup chopped walnuts
- 1 (18.25 ounce) package yellow cake mix
- 1 (3.4 ounce) package instant vanilla pudding mix
- 4 eggs
- ½ cup water
- ½ cup vegetable oil
- ½ cup dark rum
- ½ cup butter
- ¼ cup water
- 1 cup white sugar
- ½ cup dark rum
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.
How to Make a Chocolate cake with vanilla
Servings – 3+p
- 2 cups flour
- 2 tsp baking powder
- 1/4 teaspoon salt
- 1 cup butter
- 4 tbsp cocoa powder
- 1 1/2 cup sugar
- 3 eggs
- 1 tsp vanilla
- 1/2 cup milk
– Preheat oven to 350F.
– Melt 1/4 cup of butter and mix the cocoa powder into the melted butter until smooth. Set aside.
– Mix the remaining butter with sugar until light and fluffy.
– Add eggs and vanilla and mix.
– Rotate between adding dry ingredients and milk into the batter, until all ingredients are incorporated into the batter. Do not overmix.
– Take half of the batter and mix it into the cocoa mixture until fully combined.
– Pour the cocoa batter into a greased loaf pan. Then, spread the regular cake batter on the top. Using a knife, create a swirl pattern on the top.
– Bake for an hour or until golden brown, and a toothpick inserted into the center comes out clean.
– Let cool before serving.
- Chocolate cake for birthday
- Chocolate cake mary berry
- Chocolate cheesecake
- Chocolate cake in a mug
- Chocolate for cake decorating
- Chocolate cake banana
What is a moist cake?
– For example, some cakes use milk, buttermilk (or an acceptable substitute), or sour cream for liquid. … Following the ingredient list to the letter is the key to making a moist cake. Measuring your ingredients properly can also help you achieve a moist cake. For example, too much flour can cause a dry cake.
Why do you add simple syrup to the cake?
– Now for the “why” of simple syrup: Simply put it keeps the cake moist throughout every stage of assembly and decoration. Not only does it help keep your cake moist, but it also helps to add sweet flavor which is always good!
Why do you put vinegar in chocolate cake?
– Vinegar makes cake batter more acidic the acidity, in turn, causes the proteins in the flour to set the cake as it bakes. This results in a cake that is fluffy yet still moist. You don’t have to eliminate eggs to achieve the same effect just use a little vinegar in a traditional cake recipe or with a boxed cake mix.
What is the most popular cake?
The 8 Most Popular Cake Recipes of 2019
* Sweet Potato Pecan Cake.
* Pumpkin Dump Cake.
* Instant Pot Cheesecake.
* New England Spider Cake.
* Chocolate Bumpy Cake.
* Do-Nothing Cake.
* Mahogany Cake with Ermine Frosting.
* Gooey Butter Cake.
What happens if I add an extra egg to my cake mix?
– Because emulsifiers hold water and fat together, adding extra egg yolks to the batter enables the batter to hold extra liquid and, consequently, extra sugar. This helps create a moister and sweeter cake that will still bake up with a good structure rather than falling into a gooey mass
Prepare the Dough
In a mixer bowl with a dough hook, put flour, yeast, butter, sugar, eggs, milk, salt and vanilla, and knead at low-medium speed for 10 to 12 minutes until a smooth dough is obtained.
Cover the bowl and let rise for one to two hours until the dough almost doubles its volume.
The cake is at its best when warm on the day of preparation. Keep the cake wrapped in the freezer for up to two weeks. It is recommended to thaw and heat before serving.
Prepare the Halva and Chocolate Filling
In a bowl, combine tahini and honey until thick.
Shape and Bake
Roll out the dough on a floured surface to a half-centimeter-thick rectangle.
Spread the honey-tahini paste in a uniform, thin layer. Sprinkle with chopped chocolate.
Roll into a tight roll. Cut the roll lengthwise to form two long strips.
Twist the strips into a screw shape and form a round scroll shape. Place in a lightly greased baking pan.
Cover and let rise for about an hour or until the cake almost doubles its volume.
Heat oven to 170 degrees Celsius (340 degrees Fahrenheit).
Bake the cake for 35 to 45 minutes or until it is golden, risen and firm.
In a pot, put sugar, water and maple syrup and heat until boiling. Cook for two to three minutes, making sure that all the sugar has melted.
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Place the golden syrup, butter and sugar in a large pan and melt on the hob.
Two: Take off the heat and leave to cool for a few minutes before adding in the egg and milk.
Three: Finally mix in the plain flour and lemon zest. Small lumps may form and you may find using a whisk helpful to make the batter as smooth as possible.
Four: Pour the cake batter into a 2lb loaf tin, lined with baking paper and bake for 50 minutes to 1 hour in a preheated oven. Glaze whilst still warm with more golden syrup.
Self Saucing Butterscotch Pudding
There’s something childishly satisfying about self saucing puddings. I love the magic of it – one batter making a warm pudding plus a sauce.
And I love the cosiness of puddings. Put a delicately crafted chocolate masterpiece next to a “rustic” bowl of apple crumble topped with a melted mess of ice cream, and I’d choose the crumble any day and twice on Sunday.
So – 6 tier cakes you may never find on here (2 tier is my limit, it seems).
Rustic puddings and cosy crumbles? You will find lots of them here. Aforementioned Apple Crumble has much company, including Strawberry Crumble, Caramel Baked Apples, Sticky Date Pudding, Bread and Butter Pudding and of course, everybody’s favourite Chocolate Self Saucing Pudding.
And this Butterscotch Pudding is the latest to join the gang!
Very pleased with the result of both the cake and the frosting. I did use some of the tips as advised by previous reviews IE: I made the layers a day early and put in gallon storage bags to keep moist. The cake was a little denser than I expected, but this was not an issue. It is a not-too-sweet cake that is perfect with the very rich frosting. For the frosting, I added approx. 3/4 cup of confectioners sugar, approx. 1 tsp of corn syrup, and although I am someone who usually removes salt from recipes, I added approx. 1/2 tsp salt, as it helped cut the sweetness of the chocolate just enough. This frosting has a most wonderful spreading consistency, is very forgiveable, does not dry out quickly - and the recipe actually made a good amount for the entire 4 layers! And to Everyone out there intimidated by having to use a double boiler - I haven't used a double boiler in years: Place your chocolate to be melted in a glass bowl & add a couple Tbsp of milk (or in this case, I blended in some of the sour cream) & set the microwave to medium power (half power, or setting of 5) for 2 min. Stir well & microwave for another 2 min. I would make this again - it was a hit!
I've got plenty of wonderful chocolate cake recipes but have never found the perfect yellow cake. The search ends here. Flavorful and rich, but not heavy, this is my new go-to yellow cake. I made it for the first time at my mom's, who didn't have 2" high 9" cake pans, so I baked it in 4 8" pans. That worked, but the cakes were so high there was no way I could use all four layers for one cake. So I froze two layers and split and frosted the remaining two. Got two perfect 8" cakes that way. The sour cream frosting here is easy and good, but not amazing. I liked the brown sugar buttercream better (though I couldn't find directions for decorating in the recipe), but it's not especially great with this cake. I frosted the second two layers with the cocoa frosting from the cocoa cake recipe on this site. Highly recommended: it was killer.
The best cake I have ever made! A simple recipe, delicate but rich flavor. Having the eggs, butter and sour cream at room temperature is essential for the perfect consistency.
Living in New York City, and occasionally craving the layer cakes of my rural Midwestern youth, I have been repeatedly disappointed by the city's cake bakeries. Believe me, I've tried them all. The cakes tend to be all about the icing-- way too much of it,and way too sweet. The cakes themselves are usually a dry after-thought. (The only place I can recommend without reservation is Good Enough to Eat, and its two locations are out-of-the-way for me.) After yet another disappointment (Crumbs) I decided I had no choice but to bake my own. After much study, I settled on this golden cake, based on other reviews and the high sour cream content for moistness. It was fabulous. If you can cream butter and sugar, you can make this. The day after I made it I had a piece for breakfast, lunch and dinner and loved every bite. I made only two layers (four involves too much frosting) and made a simple chocolate butter cream frosting, cutting the standard recipe in half (8 oz cream cheese was plenty) and reducing the powdered sugar. This allowed the rich, moist, eggy, golden cake shine, as well it should. Obviously, no cake this good, with this much saturated fat, would be considered a health food. But for an occasional splurge it was great.
I made only the cake and not the frosting, but this is a great-tasting cake that is surprisingly low in labor intensity--tastes better than the box mix, and only marginally more work. Everyone wins. I made two batches, one using regular sour cream and one using light sour cream, and found no discernible difference in the finished product. Finished the cake with vanilla buttercream frosting and strawberries.
Phenomenal! I had to "make" cake flour (German #405 all purpose flour - 2 tbsp flour + 2 tbsp cornstarch) as you can't get cake flour in Germany but the cake turned out delicious. Looking forward to making it with proper cake flour in the US at some point! BTW if anyone has a better recommendation for a substitution for cake flour I would love to hear it :)
best. yellow. cake. recipe. ever. I've made this recipe many times for my sons' birthdays and it always turns out perfectly. I've also made it for cupcakes. I can't comment on the frosting as I make with a buttercream, but the cake is excellent.
I made cupcakes with this recipe. I made them very late and left them to frost until the early morning (when I discovered they had dried out). I think the recipe is quite tasty, but do not delay - add frosting ASAP. I think I will try this one more time, but I will bake, frost, and serve this recipe in a matter of a few hours.
Made this cake for dad's birthday this year. It was a huge hit. However, since I was a little afraid of my layered cake abilities, I baked the cakes in two 13x9 inch pans and only stacked the two instead of cutting them in half for four. This did result in TONS of frosting being left over. But I plan on making this cake recipe into cupcakes and using the frosting for those. This recipe really didn't take long either, so for that - the fourth fork.
This has become my go-to cake recipe for birthdays. I don't use the frosting recipe, I just use a nice buttercream one that I love. I sometimes fill with lemon and sometimes raspberry depending who it's for, always super yummy. One thing that may sound silly/obvious--MEASURE your sour cream even if the container is SUPPOSED to have the right amount. First time I made it it was dry, and I realized that the sour cream container had less than it said it did. Next time I measured and it was waaaay better. Also make sure that cake flour is fresh, it's worth it!
This is the best golden cake I have ever made, and we loved the icing (and I don't usually like icing). It's tangy and not overly sweet, and you still get a chocolate fix. Great recipe!
The cake is by far one of the best golden cakes I've ever tasted but the frosting was just plain bizarre.
I had high hopes for this recipe. Unfortunately, it was just so-so - the cake itself was a tad dry and the frosting was just too tangy.
This turned out pretty well. Especially liked the frosting. Did not have cake flour, so I used ap instead. The crumb was somewhat dense. Still, it had excellent flavor and the presentation was great! Can't wait to try again with the proper flour.
I was really skeptical when I pulled the recipe for this cake based on reader reviews, especially since I am NOT known for my baking skills. I was SO PLEASANTLY surprised. This cake was not too diffcultto make and the result was unbelievable. People didn't believe that I hadn't bought it at a bakery. The cake was just sweet enough o compliment the delicious chocolatey frosting and moist enough to make it thoroughley enjoyable. This will be my GO TO cake recipe. AWESOME!
DO NOT make this cake in the 13X9" pan as stated in the options part of the recipe. Your oven will be a charred mess because there is more batter than can be handled in a rectanglar cake pan. Otherwise, the cake was delicious! I used whole milk plain kefir instead of sour cream for the batter for my lactose intolerant friends and loved the result.
this is a very rich, excellent yellow cake. I used european butter and the flavor was superb. I cut the layers in half and used the Brown Sugar buttercream between two and the chocolate frosting in the very middle and to top the cake. Do not refrigerate though! The heavy butter content will make it harden and become stiff, needs to stay at room temperature for a fluffy, soft tender cake. Very nice presentation and flavorful overall.
Excellant cake-good crumb. I used 3 c and 1 T all-purpose flour, and the cake was moist, with a great texture. I brushed the layers with a simple syrup/Armaretto for extra flavor. Frosting was easy to use. Serves quite a few.
The sour cream frosting had a pleasant tang to it and paired well with the sour cream in the yellow cake. I didn't use all of the frosting and probably had 1-2 cups left.
My cake turned out of the pans perfectly. I could have easily cut the layers to make it a 4 layer cake but was running short on time. I definitely recommend cutting them though because you need the frosting for moisture. I refrigerated the cake the night before which ended up making it dry. I don't think you would want to make this much more in advance due to the dryness. It's almost like a pound cake consistency. I used a chocolate buttercream frosting based on the other reviews on the sourcream frosting being to much for the cake.
The best yellow cake recipe I've ever found.
Ok, I followed this recipe to the letter, but it was a flop--quite literally. The icing was bitter, didn't harden and the weight of the icing caused a fault line in the middle of the cake, which was to by my husband's birthday cake. I'm contemplating freezing, chopping and chucking it into my icecream maker. that might be tasty.
The cake was very good. very moist and easy to make and put together..I did not use the sour cream frosting becasue I thought it might be too tart. I used a cocoa frosting instead and it was delicious with the cake.
The yellow cake was great. The frosting was a bit too tart. Next time, I'll make a ganache or buttercream frosting. Definitely, worth making again.
I MADE THIS CAKE TWICE NOW SINCE THE RECIPE WAS PUBLISHED AND THE CAKE WAS EXTREMELY WELL RECEIVED. THE CAKE WAS VERY MOIST AND HELD UP TO THE THINEST OF SLICES. I FOUND THE FROSTING A LITTER TO BITTER AND THE SECOND TIME REDUCED THE SOUR CREAM AND ADDED CONFECTIONERS SUGAR. THE CAKE DISPLAYS EXTREMELY WELL AND IS QUITE IMPRESSIVE. I WILL DEFINATELY MAKE AGAIN BUT WILL MORE THAN LIKELY CHANGE THE FROSTING TO EITHER BUTTERCREAM OF CHOCOLATE CREAM CHEESE.