Her Subj. wrote:
> Hello,
>
> Here is a picture of my Sachertorte (I didn't end up following the
> Wolfgang recipe, but used the one in Baking Illustrated):
>
> http://pg.photos.yahoo.com/ph/hersub...bum?.dir=/f6a7
>
> The genoise came out great, but I am having a problem with frosting the
> caek (as you can see). I used an angled frosting spatula, but I still
> have little bits of seams from the frosting. Can anyone suggest a
> remedy to this common problem?
>
> Thanks.
>
> HS.
>
> PS: This is for an Austrian friend of mine, and we are to collectively
> taste it on Thursday, so I will let everyone know how it came out.
>

Boy, I sure wish I were that friend. Your cake looks simply yummy and
I know that your friend will enjoy sharing it with you.

Your trouble with the frosting may come from what you use to make it.
In Austria it is made of only sugar, chocolate and water, a glaze
really, not a frosting. It is poured over the cake, so no spatula is
needed, as the glaze is not touched after it is poured over the
Sachertorte and is very shiny. That step, BTW, is considered to be
the most difficult of all.

If I were you, I would just sit back and be really proud and pleased
with how the Sachertorte turned out. ) To me, it looks like a real
masterpiece. Thank you for the pictures.