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Bernachon Palet d’Or G?teau
Posted: 23 May 2010 01:38 AM   [ Ignore ]
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I decided to join in with the heavenly bakers this week for the cover cake:

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Posted: 23 May 2010 03:19 AM   [ Ignore ]   [ # 1 ]
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Wow.  The top picture looks like it was photoshopped right off the cover!  My proposal stands!

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Posted: 23 May 2010 04:14 AM   [ Ignore ]   [ # 2 ]
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OMG, Matthew, you’ve done it again. Did it taste as good as it looks?

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Posted: 23 May 2010 07:16 AM   [ Ignore ]   [ # 3 ]
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Just gorgeous, Matthew!  Truly perfect.  Did you make this when currants were in season?

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Posted: 23 May 2010 09:15 AM   [ Ignore ]   [ # 4 ]
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At first I thought it was actually the cover of the book.  I’m amazed!...totally amazed!

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Posted: 23 May 2010 11:32 AM   [ Ignore ]   [ # 5 ]
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Wow!  That is absolutely stunning!  If I made something that beautiful, I don’t think I’d let anyone cut into it smile

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Posted: 23 May 2010 11:57 AM   [ Ignore ]   [ # 6 ]
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My lord M, u r textbook perfect!  Thx for sharing the slices too.  The texture looks divine.  Oh, is this a 7”?

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Posted: 23 May 2010 01:43 PM   [ Ignore ]   [ # 7 ]
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Thank you for all of the nice comments! The Domingo has always been one of my favorite cakes, so I knew I would love this. It is really delicious! I made the cake yesterday, but the currants are from last July. They’ve been in the freezer waiting for this cake and a pie (the currants on the actual book cover were frozen too). This is a regular 9’’ size.

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Posted: 23 May 2010 01:49 PM   [ Ignore ]   [ # 8 ]
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Beautiful, Matthew! Isn’t the glaze great?

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Posted: 23 May 2010 03:18 PM   [ Ignore ]   [ # 9 ]
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Incredible!!!

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Posted: 23 May 2010 03:54 PM   [ Ignore ]   [ # 10 ]
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Perfection personified! I am speechless Matthew.

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Posted: 23 May 2010 07:07 PM   [ Ignore ]   [ # 11 ]
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Matthew, that is so beautiful.  It is absolutely perfect.

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Posted: 23 May 2010 11:45 PM   [ Ignore ]   [ # 12 ]
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I also thought the photo was right from the book. The lighting, photography and perfection of the cake is incredible! So, is it the case that currants don’t ooze when they defrost? If so, that makes decorating a snap when currants are out of season.

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Posted: 24 May 2010 01:11 AM   [ Ignore ]   [ # 13 ]
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Wow, truly inspirational…..I would love to believe that someday I could create something that beautiful. Shirin

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Posted: 24 May 2010 12:59 PM   [ Ignore ]   [ # 14 ]
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Beautiful, Matthew.  Great job!

Jess

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Posted: 24 May 2010 01:33 PM   [ Ignore ]   [ # 15 ]
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Matthew,
How would you describe the taste of the cake and ganache? Was the gold leaf tricky to work with and finally how do you get the most perfect cuts to your most perfect cakes?
I love the picture of the cake on your glass platter.  Brilliant cake on Brilliant glass!

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