When you get back, Patrincia, would you let me know how this bc compares with Bill’s? I’m delivering a 6” chocolate cake to someone tomorrow—special anniversary of 1 year having quit smoking! The woman said she wanted an old-fashioned chocolate cake. Made the new Chocolate Velvet Fudge Cake, an updated version of the Perfect All-American butter cake in TCB. It’s lovely. I’ll post on it soon.
Been dying to try Bill’s recipe, and it sounded like it might fit the request. But the choc-egg white looks divine and is so easy. What do you think?
Thanks everyone. I had a few extra minutes so I came back home to post these follow-up photos. First of all, the tip I used to pipe the buttercream was an Ateco 808. Secondly, I did not spray the paper liners with Baker’s Joy, or any other baking spray, yet the cupcakes released perfectly fine from their jackets. Also, keeping the foil liners on in addition to the paper liners made for a very slippery kind of condition when transporting… see how the cupcakes fell right out of the foil liners (thankfully I sent plenty of extras).
PS - she LOVED them, as did everyone in her class. One kid has requested she bring an extra cupcake to the volleyball game .
The cake is moist, and the ganache syrup is a winner for sure! I’ll definitely be making these cupcakes again!
PSS to Bill - no cupcake paper separation!
When you get back, Patrincia, would you let me know how this bc compares with Bill’s?
Hi Carolita - That’s a hard one since I don’t have a sample of each to compare side-by-side. Color wise, they’re probably similar. The new one is very easy to prepare and it’s light and delicious. Bill’s is also light and delicious, but maybe a bit more time consuming to prepare. Sorry I can’t offer any more advice. Keep in mind the new one uses uncooked egg whites… maybe that will have an impact on your decision.
Ooooooh, Patricia, they look the BEST! The frosting looks luscious and I just checked the recipe - much more straight-forward than mousseline. Wonder if it’s as stable. Do you think the silver/double cases are necessary for these cupcakes? I’ve just ordered some, but have hundreds of the regular cases.
Did the cupcakes fall over in the cup-cake carrier? I was considering ordering one but saw some reports that big cup cakes topple over.
Hi Annie - the foil is certainly festive looking, but by no means necessary when using the paper liners. I often buy the foil liners and use them without the paper liners, saving the paper liners for other cupcake projects.
As for the cupcake carrier, I’ve used it on a couple of occasions without any trouble, but those times I did not use the foil over paper liners (I used just the foil alone). Of course this time the carrier was carried by a 12 year old up a flight of stairs, so who knows how that factored into the equation.
Patrincia, those look totally luscious and very chocolate-y! Your daughter must be thrilled! Wonderful photos, too. Is this the lovely girl who baked you a birthday cake? Happy Birthday to her!
I’m going to look for a squeeze bottle next time I’m at the store…
I’m going to look for a squeeze bottle next time I’m at the store…
Thanks Julie - I got the squeeze bottles at Michael’s Craft Store. I think they were 2/$1.00. The bottle worked so much better than brushing the ganache on.
PATRINCIA:
Good morning my friend. After viewing your photo’s of your cupcakes I do agree with everyone, you have done a exceptional job of it.
I do not think I have ever seen a muffin with such a perfectly domed top from a home style oven. Once again my talented friend you did a great job of it.
I am late with my September Bake-off but I hope this will be acceptable, it is the cover cake of Heavenly Cakes, Bernachon Palet D’or Gateau. I made the cake yesterday, covered it with the ganache last evening and then , very nervously I may add, started on the lacquer glaze this morning. My husband decided to go and play golf, saying he thought I would be better left alone to get on with it. He was right, I wasn’t nice to be with, very anxious and stroppy! However, I needn’t have worried, as the glaze turned out great, thanks to Rose’s explicit instructions and I have a lovely cake to show for my efforts. I’m pleased with it, but what do all of you think of it?
Beautiful, Jeannette! I love that word “stroppy”. Can’t imagine it ever applying to you! But of course, we all have our anxious moments. I’ll be anxious, too, the first time I try that glaze. Bravo for tackling it right out the gate and doing such a great job. The rest of the book will seem a doddle now, knowing that Rose’s explicit instructions, in RHC as in the Cake Bible, will make us look very good!
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