From your white wicker chair on a balcony of Mohonk Mountain House, a sprawling Gothic fairy tale of a place in upstate New York, you can nibble griddle cakes, gaze at a stupefyingly sapphire lake, and learn to love mornings again.
Frost with chocolate buttercream. Glaze with Sacher glaze.
Makes 3 pounds.
1 pound, 4 ounces (2 1/2 cups) unsalted butter
4 cups confectioners' sugar
1 1/2 cups vegetable shortening
1 cup cream fondant (see note)
1 1/2 teaspoons vanilla extract
8 ounces semisweet chocolate chips, melted
2 to 3 ounces warm water
In a large mixer bowl, beat butter and sugar well. Add shortening, fondant and vanilla extract. Beat until creamy and very smooth. Add chocolate and water, if desired, to adjust consistency.
Note: Fondant is available at bakeries, or sometimes from groceries' in-house bakeries.
Makes 1 1/2 cups.
8 ounces semisweet chocolate chips
1/2 cup unsalted butter
C7 Melt together chips and butter. Blend until smooth.