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12x18x2 Chocolate Butter Cake….
Posted: 15 June 2009 10:52 PM   [ Ignore ]
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Well here it is.

It is a chocolate butter cake, 2 layers, (which were syruped on ONE side with the ganache syrup), with nutella mousseline as filling, topped with milk chocolate ganache.

Things that I noticed:
1) The layers were HUGE. Seriously this cake is like 5 inches tall. The 14x19x4 inch box wouldn’t fit it. I had to tape it up so the top didn’t smush the roses!
2) I baked it for 35 minutes. The top cracked. I seriously don’t know why my cakes keep doing this. I timed it EVERYTIME i mixed, i DOUBLE checked the temp of the oven AND i used magic strips. 
3) Ganache worked WONDERFULLY.
4) The decorator icing I used was way too stiff and I had a lot of trouble piping.
5) I hate writing on cakes, I think it looks better with NO words (but I had to) so I did a before and after lol.

I REALLY REALLY hope it isnt dry. After seeing those cracks and seeing crumbs fall off the side of the cake I got really worried.

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Posted: 15 June 2009 11:11 PM   [ Ignore ]   [ # 1 ]
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Ah, all that beautiful dark chocolate looks luscious! Where’s the milk?! I don’t like writing on cakes, either, so I bought tappits. They can be temperamental but I love them when they work.

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Posted: 15 June 2009 11:56 PM   [ Ignore ]   [ # 2 ]
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The cake looks great Ski. Love the colour of the ganache. BTW your writing looks perfectly fine.

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Posted: 16 June 2009 12:30 AM   [ Ignore ]   [ # 3 ]
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Ski, it looks so lovely, I like the dark, dark chocolate against the yellow roses, they’re very nice colors.  Did everything work out with the charts in the back?  Are you a pro now?

Did you notice that Rose’s chocolate butter cake on the YouTube video was cracked on top?  I think it’s pretty easy to do.  Maybe your oven is running a little hot?  (Along with the thermometer you’re using to check it.)  Or maybe it stayed in a little too long?  Did it test done the first time you checked it?

It’ll probably be fine with the ganache syrup, nice job!

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Posted: 16 June 2009 05:22 AM   [ Ignore ]   [ # 4 ]
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Looks lovely to me!!! grin

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Posted: 16 June 2009 09:02 AM   [ Ignore ]   [ # 5 ]
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Whats a tappit??

I checked the cake after like 30 minutes and it def WASNT done but was already cracked! So then the next layer I checked it after 35 minutes and it was just about done AND still cracked. 
As far as the ganache syrup, I used the recipe that was posted for a ‘2 egg’ cake…even though each layer had almost 7 eggs in it.

So basically I just took half the syrup and syruped ONE side of each layer (instead of both sides- too hard to flip). I pretty much just painted the syrup on really thick and let it kind of dry. I am really nervous since these people paid $$ for this cake and I will feel horrible if it is dry!!

Where is that youtube video?? I can’t find it..

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Posted: 16 June 2009 10:03 AM   [ Ignore ]   [ # 6 ]
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Just wondering - did you bake your cake with a heating core or upside down nail?  I love your cake… the flowers, piping, and penmanship are all fantastic! 
Let us know how your customers liked it.

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Posted: 16 June 2009 10:09 AM   [ Ignore ]   [ # 7 ]
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I baked it with 2 flower nails upside down - not right next to each other but one on each side of the cake (but in the middle)

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Posted: 16 June 2009 10:13 AM   [ Ignore ]   [ # 8 ]
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I think the cake looks beautiful!  Great job!

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Posted: 16 June 2009 11:10 AM   [ Ignore ]   [ # 9 ]
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skiweaver9 - 16 June 2009 12:02 PM

Where is that youtube video?? I can’t find it..

Here’s the link Ski.
http://www.realbakingwithrose.com/2009/06/pbs_107_allamerican_chocolate.html

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Posted: 16 June 2009 11:26 AM   [ Ignore ]   [ # 10 ]
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skiweaver9 - 16 June 2009 01:09 PM

I baked it with 2 flower nails upside down - not right next to each other but one on each side of the cake (but in the middle)

Good description - I know exactly what you mean. smile

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Posted: 16 June 2009 11:37 AM   [ Ignore ]   [ # 11 ]
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That’s one amazing cake, Ski.  Your ganache, flowers and piping look amazing.  I’m sure it cannot be dry - do let us know.

Annie

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Posted: 16 June 2009 11:45 AM   [ Ignore ]   [ # 12 ]
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skiweaver9 - 16 June 2009 12:02 PM

I am really nervous since these people paid $$ for this cake and I will feel horrible if it is dry!!

Ski, I’m sure your cake is not dry. Any home-made cake made from scratch (even if it is a tad dry) is far better than any store bought cake.

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Posted: 16 June 2009 12:00 PM   [ Ignore ]   [ # 13 ]
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PATRINCIA:
  Good morning my learned friend. I read #9’s description of her cake…Surface cracks. I am not used to baking very large cakes so I really have no idea why her cakes should crack.  But & however, my culinary imagination tells me that the middle portion may not be FULLY COAGULATED. Then as the outer portion coagulates the middle becauses it isn’t, falls AWAY from the outer portion causing the cracks. rolleyes  What do you think my friend???.
  Enjoy the rest of the day Patrincia.

~CASPAR.

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Posted: 16 June 2009 02:51 PM   [ Ignore ]   [ # 14 ]
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I think it looks fantastic.  Nice job.

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Posted: 16 June 2009 09:11 PM   [ Ignore ]   [ # 15 ]
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The cake looks gorgeous Ski! The flowers are so pretty, love the sweet peas.

I have the same problem with cracking on my chocolate cakes too. Doesn’t happen with the other butter cakes, just chocolate. confused

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