We were working on a chocolate cake. The frosting is super thick and chocolatey. The texture goes from spreadable to set rather quickly. We were photographing the frosting process and this became something of an issue. As the frosting stiffened, I wondered if a hair dryer set on medium would allow us to gently warm it back to a spreadable state. It worked better than I hoped. I heated the frosting, stirred it, and warmed it some more. It took a few passes of the hair dryer to make the frosting spreadable again. In the end it was as good as new, perfect for finishing the cake. The hair dryer also proved itself to be a useful tool for a late addition of decorative chocolate rosettes.
June 15, 2006