My problem was my icing. It just didn't thicken. Here's the recipe:
20 oz semisweet chocolate
1 1/4 cups evaporated milk
6 tablespoons unsalted butter, softened
1/4 cup black raspberry liquer
4 teaspoons vanilla extract
Melt the chocolate.
Put the evaporated milk, butter, liqueur and vanilla extract in a food processor fitted with the metal chopping blade. Add the melted chocolate. Process for 20 to 30 seconds, until the frosting is thick and creamy.
First problem is that I don't have a food processor. I tried to use the blender, but once I poured the chocolate in, it went straight to the bottom. So I poured it all into a bowl and used a hand mixer, but it never stiffened. It was watery.
Anyone have any ideas?
My only suspicion is that maybe I should have let the chocolate cool for a while before dumping it in the rest of the mixture. The instructions didn't say to do that, so I didn't.
Like I said, this was a test because I've never made this before. I spent about 50 bucks on ingredients because I wanted to make a big splash at a dinner party I'm going to this weekend, so any advice on thickening frosting if this happens again would be appreciated.