So, I got to try a couple of new recipes for Father’s Day weekend! The Devil’s Food cake did not disappoint—it was the moistest of all RHC cakes I’ve had so far, and the cognac cherries drenched in golden syrup were a wonderful addition. I think it looked prettier before my amateur icing-writing attempt, but I had to get the message in there. My dad has been gone for almost three years now and I think of him and miss him every day, so even though this cake was for my husband and the other dads at the dinner, it was a message to my dad, too. Also, made white velvet cupcakes for the kids—my first try at the neoclassic buttercream, which was delicious! I added lemon oil and zest to half, and orange oil and blossom water to the other half. So they were a nice contrast to the intensity of the chocolate cake. This was my favorite chocolate cake out of RHC so far (have also tried double chocolate valentine and chocolate velvet fudge)!!
P.S. This was the very first time I’ve ever piped frosting onto cupcakes, believe it or not! Amazing all of the new things that Rose and this blog has inspired me to do…
Your cake and cupcakes are beautiful! Rose’s Devil Food Cake with Midnight Ganache is the real deal when it comes to the Wow Factor! I just finished eating a piece while I was reading your comments.This was my third time making it and was Hubby’s request for his Birthday Cake. I keep a jar of brandied cherries on hand for this cake. A note about cutting it….make sure that the cake is slightly chilled to keep the cherries in place while slicing, it makes a prettier presentation. Love your pictures.
Thanks all for the nice comments! You are way too kind… Darm, thanks for the tip on the slicing…I didn’t include a “slice” picture because I never got one that was all that pretty. Plus, it seems immodest when you are at this family dinner and whip out your camera, even if you try to explain that you are doing it for fun. I get kind of self-conscious about that and am not fast enough to do it when no one’s looking!
Oh, your desserts are so beautiful! I love all those things you made—that Devil’s food cake is so yummy! When I made it, I made a little unfrosted mini loaf, too, and we’re having a piece of that for lunch today. And your midnight ganaches is gorgeous!!!
Loopy, congratulations- those are amazing and look delicious! How did you find the consistency of the ganache, very soft or just right?
Loopy - 22 June 2010 08:41 AM
I didn’t include a “slice” picture because I never got one that was all that pretty. Plus, it seems immodest when you are at this family dinner and whip out your camera, even if you try to explain that you are doing it for fun.
My slice pictures are almost always of leftovers the next day, provided there are any!
Yes, definately give it a shot! You can also take a pic of the honored guest with a piece of the cake so you can have it for your memories. Then you can crop the slice out for us!!!! (Unless you’re allowed to post a pic of your your undoubtedly thrilled recipient exuding cakey joy!)
Haha, good tips on how to sneak in a photo next time. I’ll have to give them a try!
The ganache: I made it around 2 pm on Saturday and did the initial frosting 8 hours later, at 10 pm. It went on the top and sides very nicely and I didn’t have to worry about any crumbs sticking. However, it was a tad soft and I thought it might not be firm enough to hold swirls on the side, so I waited until the next morning to finish the cake. It was the perfect consistency for adding the additional ganache and swirls on Sunday morning!
Special equipment? I am embarrassed to admit that the writing was done out of a Wilton icing tube with a screw-on plastic piping tip! And I just used a small offset spatula on the ganache. That ganache had a wonderful consistency, a dream to work with.
This Saturday I am attempting the chocolate strawberry cake with the infamous Miss Irene Thompson’s dark frosting for a Sunday birthday….I’m sure that will be a whole different story. Have read everyone’s blogs and hope I learned something. But in the meantime, the Lemon Canadian Crown is waiting in the freezer! I will be sure to take a picture of that one!