Inspired but the video, I just made these - Cordon Rose Banana Cake TCB pp69. The recipe made 18 cupcakes. I increased the sour cream to 120g and used plain flour (unbleached AP). The ganache is the Dark Chocolate one from pp269 and I sprinkled some Callebaut chocolate vermicelli on top. Interestingly, the cake did not separate from the paper cases when the cake cooled. I have had this problem with some of the chocolate cake recipes and I know there is at least one thread on the subject.
I have made the cake often but think the cup cakes are even better - they are very moist.
Good evening Annie. I think you did a good job on those banana muffins. I bake the recipe that is featured in Chef Nick Malgieri
book “CAKES”. I like that one very much….I insert the honey trick in that recipe like I do with all others.
Enjoy the rest of the day.
Thanks, Tammy. I have Bekenal piping tips and this one was a #32. I think it translates approx to a Wilton 199 but with more teeth. I just piped from the outside in and piled the ganache up a bit in the middle to a peak.
Well, Ski, the biggest problem I had was the ganache took so long to set sufficiently for me to pipe it. I think I left it out for about 1.5 hours. I did add the optional butter to it but not the cognac. Also, I used 58% chocolate as I didn’t want the banana flavour to be overpowered by chocolate.
Annie- File those under “Eat Immediately”! They look great! I am a huge fan of her ganache and have used it for almost everything, but I don’t think I have ever paired it with a banana cake. I have to try that!
Rachel, I’m afraid they didn’t last very long! I used regular ganache as I didn’t have enough sour cream and it was perfect. Shimi, get those cup-cake cases out…
Bill, I sometimes pop it in the fridge and stir every few minutes, but usually I just wait until it’s pipable (hmm, is that a word?). It’s Ski who has the problem with piping ganache, how about adding more cream Ski, as that will make it softer?
Been away for a few days, (meeting nice people!!!) so have only just seen these cupcakes, they look really good, Annie. I am another one who is not very good at decorating cakes but I must make it my new challenge I think.
haha yeah i am the one with problems.
Well i noticed the sour cream ganache is so much easier to work with….pipable too. So….i am making it againthis weekend, but not piping it, i am just putting it on a cake