I am still on a cloud from the successful completion of my dear friend’s wedding cake and a fabulous weekend in a redwood forest mountain retreat. I wrote a post on my site about the experience, so go there for all the pictures, but I had to share here as well.
While I normally use RLB recipes for wedding cakes, we had a tasting a couple months back and the couple selected my favorite chocolate cake recipe with sour cream and coffee (full disclosure: I have not tried every RLB chocolate cake recipe, and I know I need to try the domingo!) with slightly different fillings and a moist yellow cake for the middle. The whole thing was covered in ganache undercoat and dark chocolate lacquer glaze as per the Deep Chocolate Passion wedding cake in Rose’s Heavenly Cakes.
I have been so excited to use this glaze and it came out just as beautifully as I had seen and imagined. It is very, very easy….almost foolproof actually, as long as you have an accurate thermometer and follow the recommended temperature range for the glaze. (I noticed that for the Bomba and other recipes using the glaze, different temperatures are recommended.)
I re-heated my glaze from chilled, and it took over 20 minutes in a double boiler. Do not be discouraged by the seemingly immovable iceberg of glaze - it will reheat and pour perfectly.
Thank you to everyone as usual for your support. (Especially Hector!)