I edited my posting to read “chocolate / chocolate decorations”. That way, we can accomodate everyone - those who want to do one or both.

Count me in too!  Are we aiming for any particular date/weekend or just any time in September?

May I suggest in October we do our first bake off from Rose’s Heavenly Cakes?  I suppose we could narrow it down once we get our books.

Annie

I vote for any time in Sept.

I may join in as well, have to see how I can fit it with my travel schedule (Tahoe for a long Labor Day weekend, then China for two weeks, for work unfortunately). If I don’t manage this weekend it’ll have to be the last weekend. As an added challenge it’ll have to be at altitude! It’ll be great for me to practice more for my next two wedding cakes

Rozanne - 28 August 2009 12:44 PM

I vote for any time in Sept.

IF some of us get our books by then!

Patricia, the Sept theme is chocolate or chocolate decorations. Annie suggested baking from the new book in Oct. I’m sure you’ll have the book by then.

Rozanne - 03 September 2009 09:39 PM

Patricia, the Sept theme is chocolate or chocolate decorations. Annie suggested baking from the new book in Oct. I’m sure you’ll have the book by then.

I like the theme… count me in!

It sounds like Silke might be back from China by the weekend of the 18th, but possibly still suffering from jet-lag? Correct me if I’ve got the timing wrong, Silke.

How about if we pick the weekend of September 25th, to be on the safe side? And we could start posting our thoughts, plans and initial experiments any time now? Only a suggestion, because I’m still not sure how things work with the bake-off. But after all the discussion of Lindt chocolate this weekend, I’m pumped!!!

Carol,  I think the agreement is that we make our contribution any time during the month to accommodate as many people as possible.  In fact I intend to start mine today.

Annie

So what’s happening to the bake off? I want to join too! I’m also game for anything chocolate and after the black forest cake from TCB last Sunday I am looking forward to making my next cake from TCB.

Jenn, glad to have you join in!  There is no specific date this month, whoever is ready will post first, under Show & Tell, and others will add to that post as they are finished with thier projects.  I have several brioche and a number of apples pies to finish, then I’m turning to chocolate, so I know mine will be towards the end of the month.  But I think Annie MacD will post soon, computer willing…

Yes, I read where Annie started her bake-off project, but was having computer problems. And others aren’t quite ready to jump in. So I started us off. This is my first time joining the Bake-off, too, Jenn. Everybody’s welcome. Look forward to hearing about your continuing adventures with TCB.

Back from China but waaaayyyy too tired to do anything that needs coordinated hands. I’m about to try mini-versions of the whipped cream cake in Heavenly Cakes for dessert tonight. I’ll have a day or two off next week, so I’ll probably be the last one to turn my cake in!

Welcome back, Silke.  No problem if it’s into October and please post your whipped cream cakes—if it’s not too late!

Whipped Cream Cake:

I made them into cupcakes, and they are in the oven - not too late! Has anybody made that cake yet? It’s the best tasting dough I’ve ever had. I had to ensure I still had enough left to bake - LOL!

Since I don’t have the book yet (on order) I’m making the recipes on Amazon. I’m planning on topping them with the dreamy white chocolate frosting. It’ll be interesting, I’m in our mountain house and all my piping stuff and the turntable is at the other house, so I’ll have to wing it / slap it on some other way. (I know - it’s a high class problem, and I’m very grateful to have it).

I have a bit of a problem with the cakes having a depression in the middle, but that’s probably because I’m at 6400 feet and baking here is a real challenge. And I completely leveled the dough, I should probably have left it lumpy and higher in the middle. Disaster to get them out of the pan. It was silicone and I just buttered. But on the upside - they are very very yummy. Nice light fluffy dough, really really good. And the frosting is very nice, too, except that I had to thin it with lots of sour cream and Amaretto to make it workable on the crumbly cakes.

Used 1/3 of the cake recipe for 6 regular or 3 tall cupcakes. Used 2/3 of the frosting recipe + 10 teaspoons of sour cream + a good shot of Amaretto.

Can’t wait to get my book!

Updated with pics.