In article >,
Priscilla Ballou > wrote:

> I have a nice chocolate buttercream recipe, but transporting a frosted
> cake is always iffy, I've found. I don't have a car, so I'll be either
> hoofing it or taking public transportation. I was hoping for something
> I could take in component ingredients and then assemble there.

You could always make the buttercream or other frosting and bring it
along in a separate container. It'll be a minute's work to frost the
cake at your destination. Just make sure you bring a frosting knife or
good spatula.


> The uncooked cocoa doesn't taste raw?

"Raw?" I'm not sure what you mean. Cocoa doesn't need to be cooked.

Cocoa is simply chocolate with the fat removed--it tastes no more raw
then chocolate would. The only issue is that plain cocoa is somewhat
bitter, but since it's sitting on the cake, it'll acquire the cake's
sweetness. Cocoa is basically "pure" chocolate, since the chocolate
taste isn't diluted by the cocoa butter--it is therefore more intense.

Do you have any pieces of plain cake around? Sprinkle some cocoa on it
and taste.

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