Newsweek magazine’s April 2017 issue has an article about the rise of the chocolate cake decorating trend, which is gaining popularity in the U.S. and worldwide.
The article mentions a study by the Consumer Products Association that found that of the nearly 400,000 products surveyed, only one in three had chocolate cake on their packaging.
But the article also mentions that the chocolate-themed cakes are so popular, they’re even sold in grocery stores and beauty salons.
It even has a recipe to make your own.
A chocolate cake with cream cheese frosting, the article notes, will make a good base for the cake decorations, although it can also be used for other decorations.
“It’s not a cake cake at all.
It’s a decoration,” says Julie Filippone, the author of the cake-themed decorating book.
“The chocolate cake is like a Christmas tree.
It is the icing.
It comes together.
It tastes like chocolate cake.”
Filippon says the cake decorates are so good that she’s had a customer come in to her salon with a cake decorated with a starfish, and they said, “This is so beautiful.
It will make your Christmas special.”
For those who like a little more oomph in their decorating, the cake decorated in a way that doesn’t need to be a full-blown cake, like a cake that’s topped with chocolate frosting and a sprinkling of sugar, is also a popular decorating.
And for those who prefer a simple cake decorated for dessert, there are more complicated cakes like a chocolate cake decorated as a chocolate tumbler, but you don’t need a cake to decorate.
Filippones cake decorated cake with chocolate icing recipe, from her cake decorators’ guide to chocolate cake, is as follows: 1/2 cup cocoa powder (for the filling) 2/3 cup all-purpose flour (for flour) 1 cup baking powder (to make the filling and pastry) 2 tsp baking soda 1/4 tsp salt (to add some crunch) 1 1/3 cups unsalted butter, room temperature (for frying) 1/8 cup sugar (for icing) 2 cups confectioners’ sugar, packed in 2-ounce chunks 1/6 cup chocolate chips, for sprinkling on top The cake decorator, who says she’s been decorating cakes for 17 years, says she first began baking cakes at the age of 8, when her mom made her cakes.
“She had an idea of making them as a treat for the kids, and then I would make them as gifts for my family and friends,” she says.
“When I started, I was really into desserts.
But I grew up, and I think when I was younger, I just loved making cakes.”
After moving to New York, she moved to Paris to study architecture and was eventually hired as a decorator in a Paris salon.
She says she loved the chocolate cakes that she worked on, and wanted to do something different, but her husband and children were all too busy to pick up the cake, so she had to make it herself.
Folin says her cake decoration is a little different than others she’s tried, but it still has that classic chocolate cake look.
“I think people think of cake decoration as a cake, but the fact that it’s chocolate is really special,” she explains.
“There’s chocolate in it, and it’s delicious.”
Folin’s cake decorations are a little bit of a mix of traditional chocolate and chocolate icing.
Folen says the first time she made her cake, she had the cake with icing.
“That was really hard for me to get right,” she admits.
“Then, when I got the icing, it was a little easier.”
Folen also has her own recipe for a chocolate and vanilla cake, and says the icing can be used in other cake decor pieces.
“A lot of people will tell you, ‘No, don’t make that cake,'” she says, “because they know you’re trying to do a cake decorater thing, and the cake is just chocolate cake.
But if you just do a vanilla cake with vanilla icing, then you’ll have a cake with just vanilla icing.
And if you’re a vanilla icing cake, then the vanilla icing is just icing, and you won’t have a vanilla frosting.
You can also use a cream cheese icing if you want a cake like that.”
Fennon says her icing is made from cocoa butter, but any butter will do.
And since chocolate cake and chocolate frostings are made from the same food source, she says the same recipe can be adapted.
But for Folen, chocolate cake makes the perfect decoration.
“People always ask me, ‘How can you make chocolate cake that doesn-t look like chocolate?'” she says with a laugh.
“And I say, ‘Well, if you use chocolate cake as the