First, all the posts and beautiful work everyone has done is always an inspiration, thank you for sharing, I wish I could taste them all, they look sooo good.
Second, thank you for all your compliments. The fondant I made (CRenee) was rolled fondant from TCB, it tastes just like I would imagine a good fondant to taste, all sweet and almondy! It was yummy. My daughter who has constantly said she doesn’t like fondant couldn’t stop eating it!! The cake was the Golden Dream Wedding Cake recipe from RHC’s. It is one of the cakes I will be making for my daughters wedding and wanted to try it with a mousseline frosting. The frosting was the mousseline with white chocolate and lemon curd added. For the filling I made the same frosting, but only used the lemon curd to make it more lemony. It was perfect, and my petite tine mother in law who only eats ‘tastes’ of sweets, not only kept eating it, she ate it for breakfast, as a snack during the day, and for dessert at night!!! LOL, I wanted to bring most of it to my sister in laws house since she has a larger household, and my mother in law said no and took half of it for her and her husband!!!
Third, the frosting DID NOT survive the flight. We checked it after the first two flights, and it was fine, looked perfect! The third flight, a three hour flight was the one that it did not survive. I thought at first it ‘melted’ the frosting, but we were able to use a knife and bring the frosting up the sides, so my conclusion is the vibration of the plane literally shook the frosting right off! It was a mess, but tasted wonderful.
Oh no! I’m so sorry for what happened to the cake Linda. Was the 3rd flight pretty bumpy? You are probably right that it was the movement, if it had survived the first 2 flights, why not the 3rd that’s only a few hours. So brave of you to share the pictures. And I can see the cake is indeed beautiful. Love those pink roses! They look so perfect!
What a funny story with your MIL. That shows how good Rose’s recipes are.
Thank you for sharing your experience.
It wasn’t a particularly rough flight, but I commented to my husband how the plane ‘vibrated’ alot. We fly often, and I’ve noticed sometimes with the older planes they seem to vibrate more, and this was three hours of vibration. I would try this again, but either frost the cake when I arrived, or hold it on my lap when we weren’t in the take off or landing situations.
My reason for wanting the cake ready is because I had a limited time frame with the family in Miami before we were heading a little further south to visit family in Cuba. I would have loved to bring a cake down there because in Cuba you do not see many pastries at all, other than flan. Flours and milk products are very scarce. You can find evaporated and condensed milk, and most people use powdered milk.
Admittedly, I was cutting it close this month, planning to post on the last day. Then I threw my back out, and wasn’t able to do much for a few days. Am doing much better now, so here are my barquettes from the Cake Bible. My challenge was learning to work with nougatine- I enjoy working with sugar and was looking forward to it. The second part of the challenge was all that little piping, which is not one of my strengths.
I have lots of notes on the nougatine, it definitely took some practice, but in the end it mostly comes down to temperature. If the nougatine won’t roll thinly enough or isn’t workable, it’s too cool. If it sticks, it’s too hot (unless you forget to oil something). Times for the oven (to bring it to the right temp) range from 1-3 minutes, no more or it darkens too much/burns (the voice of experience).
After the nougatine base, these have a rum syruped biscuit de savoie (I updated this with the wondra biscuit in RHC- lemon meringue cake), topped by neoclassic buttercream, which I also updated with the Lyle’s syrup version with the RHC pistachio cake. I have to say that the Lyle’s neoclassic is to die for, I’m already looking for an excuse to use it again. Last is dark ganache on top.
These are very, very delicious, and the mix of textures is wonderful. The nougatine is crunchy but isn’t too hard, because of the controlled crystalization and the nuts. I’m very happy with them and glad I made them.
Here’s a pic of the barquette interior after a bite (yum). It wouldn’t fit with the photos above.
I also tried quick-tempered chocolate curls/cigarettes for the first time. I was happy with them, the rough edges come from not scoring the strips of chocolate before scraping the curls. My daughter used them to decorate her father’s birthday cake, genoise au chocolate with grand marnier syrup and light whipped ganache with grand marnier (his request).
Julie - they look absolutely gorgeous and yummy! Look super professional, like it came from a very fancy bakery. Great job on the piping too, looks perfect. I have never had this before, wonder what the taste is like, can you elaborate more? Also, you have a mold for the shape right? If I remember correctly from previous postings. Thanks also for sharing the process photos.
Yes, I have the little shaped pans, which I used for both shaping the nougatine and baking the biscuit de savoie. The flavor is a mix of rum cake, chocolate ganache, butter and toasted almond nut brittle. I like it very, very much. It is difficult to refrain from eating the nougatine scraps (fortunately, my daughter took care of most of them).
MM, I’m so sorry your cake didn’t make it thought the last flight! Glad you were able to repair it and that you and your MIL enjoyed it.
Wow Julie, it looks like you pulled those barquettes straight out of the cake bible, great work! I’ve always wanted to make these, and I keep seeing the molds for them in Sur la Table—how many molds did you use/need?
Thank you so much, Matthew- I’ve always wanted to make these, too, ever since I first received the Cake Bible. I love the boat shape, perhaps because I come from a family of sailors and fishermen.
Here’s a pic of my molds. You could get away with only one mold, but 3-4 would make the nougatine shaping go faster as you could shape several at once. I used twelve, because I wanted to bake the biscuit in the molds instead of cutting shapes out of a sheet. That worked incredibly well, and hopefully allowed me to end up with a little more cake and a little less buttercream in the final product (which was my goal).
I used the biscuit de savoie in RHC (Wondra), and I estimate that a 2-egg batch would be enough for twelve barquettes (I made a four-egg batch and had enough left over for an 8” round layer). Each barquette takes about 1.5-2 tsp of rum syrup. I filled them 2/3 full and they were done in about 15-17 minutes.
The other cake I’ve baked in these is the Gateau Breton, with rum-laced light whipped ganache and a toasted almond (second pic).