do you mind if i don’t call you by first names, but by cake instead? sorry, names are very hard for me, no offense please.
love the chocolate party cake, my friend natalie is suppose to have made one…... hope she is still alive from the cocoa shock as i haven’t heard from her yet.
the mini bundts are LOVELLY, what pans did you use? silicone or aluminum? love the full size too and that uneven syruping makes it look interesting and possibly fun to eat. the log is up my alley. and the mini rose and flowers bundts, too.
my two tier white cake is a green tea genoise filled with coconut fruit cloud and frosted with whipped cream. it is a cake made by saturacakes.com, i was then the delivery boy and part of my job is to arrange the fresh flowers provided by the florist. the funny story of this cake is that i was training my delivery person replacement, we were stuck in traffic for 3 hours, so i guess he must had learned well from me! we had no idea what flowers were going to be, and succulents that is, fresh aloe, haworthia, crassulas, echeverrias, sedum, etc (yes, I used to belong to the cactus and succulent club). the succulents were prepared a few days ahead so the cuts won’t bleed and also wrapped in florist tape. it really was challenging to explain how to place ‘these types of flowers’ on the cake. wedding venue was at waimea falls valley, lovely kitchen staff which is not always the case for many other wedding venues. yesterday i delivered a 5 tier wedding cake to the turtle bay hilton, i did all the piping and placing of the 300 or so sakura fondant flowers, loved it, only to be received by a retentive wedding coordinator who only concentrated on the negatives! little that she knows that i only need to lift an arm and start telling people to never hire her (she didn’t look that it was suppose to be a happy day and celebration indeed!!!).
the 12” chocolate cake is frosted with chocolate ganache made with my wonderful hawaiian chocolate, 60% dark chocolate, you all really need to call or email Bob and Pam Cooper at http://www.ohcf.us and tell them you spoke with me! i’ve just reported to them about my true feelings, and they agreed: their chocolate IS chocolate and thus tastes like chocolate and not like something else most other chocolate manufacturers add to their chocolate. It can’t get any more down to earth than this. this is on a chocolate chiffon cake (green and blacks cocoa, http://www.oilsofaloha.com mac nut oil)
practice makes perfect so ALL my cakes are smooth like this one =) i would say, love your turn table, never go anywhere without it and never lend it to anyone! but really, this is how i do it: I refrigerate my cakes overnight (hello? can you imagine leaving it at room temp at my 80 degree weather?) for most of you, leaving the cake to cool at room temp overnight is like 65 which makes a day/night difference on the sturdiness specially on butter or chocolate cakes, it would be unnecessary to refrigerate like i do. So, these chilled layers work wonderful as you frost, but you must be quick. The frosting gets hard almost immediately upon touching the cake, use this to your full advantage as a self made crumb coat, so first apply a thin/scrapping coat, then apply the rest an voila. This is reverse thinking of the technique of chilling the cake several times as you smooth the coats of frosting. and YES, i do the final smoothing with a heated spatula, but i don’t use hot water, but instead my blow torch -)
also, and this is what most people will disagree. i have not trained myself to use a bench scrapper as it DOES make perfect smooth, but i feel i would loose my trained pulse and ability to do a smooth job by heart. so my beloved angled icing spatula that is.
this particular 12” chocolate cake NEEDED to be as smooth as smooth means, as you will read it on Rose’s new book!