Chocolate Cake Suggestions
Posted: 24 September 2009 06:51 PM   [ Ignore ]   [ # 16 ]
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Thanks, Julie!  The chocolate fudge cake sounds good.  I think for the filling, I’ll set aside some plain buttercream, add some Kahula, make praline paste and mix it with the cream.  Then I’ll fold in small bits of praline for texture.

I guess I got my work cut out for me.  I appreciate your help!

Jess

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Posted: 24 September 2009 06:54 PM   [ Ignore ]   [ # 17 ]
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Carolita, thanks for the suggestions. 

I have the new book too and I wouldn’t mind trying out a cake from there.  Let me know how your Velvet Fudge cake turns out compared to the one from TCB.  That might be an option for me too.  Thanks!

Jess

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Posted: 29 September 2009 12:44 AM   [ Ignore ]   [ # 18 ]
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Julie and Carolita,

Thanks for your suggestions.  I finished the cake today.  I baked the Chocolate Fudge cake, filling is Pecan Praline crunch buttercream, and frosted with Coffee buttercream.  The buttercream base is neo-classic BC.

I forgot to use my baking strips so the cake domed a little bit.  I trimmed the cake to cut the dome from the tops.  Since I am taking this to work for a co-worker’s birthday, I didn’t slice the cake.  However, I did try the combination using the cut-off top, the praline BC, and the coffee BC.  I really liked the combination.  I thought everything went well together.

Here is a picture of the finished cake.  I am out of practice with my piping so it’s not very uniform and clean.

I appreciate all your help!

Jess

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Posted: 29 September 2009 01:51 AM   [ Ignore ]   [ # 19 ]
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Carolita - 29 September 2009 04:13 AM

Jess, that’s totally gorgeous!!! And tasty as can be, I’m sure. I’m curious. Was the fudge cake from TCB or RHC? Did you find a good recipe for the praline paste? If so, would love to know about it.

Let us hear the reaction from your coworkers. I have no doubt they’ll be looking to you for cakes in the future.

p.s. Your piping is beautiful! They have a saying in 12-Step groups that I like to remind myself of from time to time: “Progress, not perfection.” Aren’t we all just our own worst critics??!!  wink

The fudge cake was from TCB.  I still want to try the one from RHC. 

For the praline BC, I actually didn’t use praline paste.  I made my own praline with hazelnuts but the recipe I used was not very good.  The instruction was to put sugar and nuts in the pan and cook them until the sugar is melted and the right color.  I ended up cooking the sugar too long so it had a little bit of bitterness.  I personally liked it but I’m not sure if other people would.  So I bought the Praline Pecans from Trader Joe’s and used that instead.  I just put it in a food processor until they were ground (see the bottom of the cake, that’s the texture of the praline).  I just mixed the ground praline to a portion of the BC that hasn’t been flavored with coffee.

I’ll let you know what my co-workers think of the cake.

Thanks!

Jess

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Posted: 29 September 2009 09:23 AM   [ Ignore ]   [ # 20 ]
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I have to check the TCB again for the Praline Crunch recipe.  I didn’t find one when I was looking for it.  I love praline and I love BCs with crunchy praline.

I am also on the lookout for praline paste.  I have a few recipes from school that use praline paste and I’d like to make them again.  I’ll check out your source Julie and see if I can get some from there.

Thanks!

Jess

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Posted: 29 September 2009 12:47 PM   [ Ignore ]   [ # 21 ]
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Thanks a lot, Rozanne!

Carolita, FYI, I’m a “he”.  Jess is such a common nickname for women, so you’re not the only one who’s made that mistake.  If you can get some Pecan Pralines from Trader Joe’s, you should try it!  I think it’s pretty good and addicting.  It has a buttery/slightly salty taste to it.  I though it went really well with the cake.

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Posted: 29 September 2009 06:23 PM   [ Ignore ]   [ # 22 ]
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Sooo…  Everyone loved the cake.  They thought it was amazing and they couldn’t stop eating the frosting (though some of them usually don’t eat frosting).  The celebrant thought it was the best birthday cake she’s ever tried.

And, the person in charge of birthday parties at the office asked me if I can be the official provider of birthday cakes.  She asked me how much I charge.  I haven’t even thought about that yet.  Something for me to think about.

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Posted: 08 October 2009 10:06 PM   [ Ignore ]   [ # 23 ]
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Jess, I am chiming is very late to congratulate you on that beautiful cake! The praline crunch is the one frosting I haven’t been able to try that I REALLY want to try, precisely because of the ingredient sourcing problem. I need to be more like Carlolita and find it! smile

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Posted: 09 October 2009 03:05 AM   [ Ignore ]   [ # 24 ]
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Hi, Rachel.  Thanks!  For the praline crunch, I just used pecan pralines from Trader Joe’s.  But like everyone said in this thread, Rose has a recipe in the TCB (p. 315).  So if you want, you can make your own for the crunch buttercream version.  If you don’t want the crunch, then you will need the praline paste.  That’s harder to find, I have been having a hard time sourcing that myself.  I have to ask some of the chefs in school to see if they can point me to the right direction.

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Posted: 09 October 2009 01:12 PM   [ Ignore ]   [ # 25 ]
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Patrincia - 09 October 2009 03:41 PM

Hey Jessjose - sorry I missed this post… the cake looks and sounds divine!!  Love the Trader Joe’s praline tip!

Thanks, Patricia!  My co-workers certainly enjoyed it and still talk about it.  Tomorrow, I am making a different twist.  I think I’ll make the same cake but use a caramel pastry cream filling and Bill’s buttercream for frosting.  I’m taking this to a party on Sunday.

Love Trader Joe’s Pecan Pralines.  You should try it. 

Jess

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Posted: 10 October 2009 09:20 PM   [ Ignore ]   [ # 26 ]
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Here is the one I made for the party tomorrow.  Chocolate fudge cake filled with coffee praline buttercream (used leftovers from previous cake) covered with Bill’s buttercream.

Question for you guys.  I saw Patricia’s post with the swirl on top I thought it was so pretty.  So I tried to do the same thing but I got pock marks.  Patricia, how do you get it so smooth?  I think maybe my buttercream was pretty stiff.  And I think it may be because I redid the swirls several times.  I remember the first one being smoother but my swirl was crooked so I redid it.

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Posted: 11 October 2009 12:42 AM   [ Ignore ]   [ # 27 ]
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Today I tried the Devil’s Food Cake from HC as cupcakes. They turned out beautifully and the crumb is very lovely, moist and soft.  5/5 from me.
Here’s the pictures. The cupcakes were slightly domed when they left the oven, and flattened upon cooling.
I look forward to trying all the other choc cake recipes from HC too. If you’ve made them, share your pics!

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Posted: 11 October 2009 02:31 AM   [ Ignore ]   [ # 28 ]
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Patrincia, they look spectacular! Beautiful domes, not like the volcanic peaks that I sometimes get.  The buttercream looks so smooth and light. Must try that sometime, I constantly have a stock of egg whites in the freezer that I don’t know what to do with. Thanks for sharing!

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Posted: 12 October 2009 12:36 PM   [ Ignore ]   [ # 29 ]
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Thanks for the tip, Patricia.  Instead of using the offset, I used a spoon and started from the outside going to the center.  I’ll try your trick next time.  The cake tasted great.  This is the second time I made this but I didn’t get to try it the first time.  It had very fine crumbs and melts in your mouth.  The guests loved the cake.  One little girl (she’s like 5) told her Mom the cake was “outstanding”.  So cute.

By the way, cake strips do make a huge difference.  The first time I made this cake, I forgot to put the strips and the cake domed and spilled a bit.  I had to cutoff the top when I finished it.  This time, I used the strips and the cake came out flat on top and I didn’t have the trim it.

Jess

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Posted: 03 November 2009 11:02 AM   [ Ignore ]   [ # 30 ]
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Hi all.  I have a question regarding chocolate cupcakes.  It?s becoming a challenge to me because almost everytime I make them, the dough seems perfect in consistency, color and flavor, but two things ussually happen: 

1. Or they sink in the middle when taken out of the oven and flatten out, or
2. They overflow from the cup while rising inside the oven. 

I have had these two reactions when changing recipes from one with less flour and rising ingredients to one with a little more…  AND these things only happen with chocolate cupcakes, the vanilla ones always come out perfect!

Does anyone have a clue to what?s going on?  confused

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