Hi. I thought I’d post two cakes I made. The chocolate cake is the German chocolate base with Bill’s Buttercream, glazed with the lacquer glaze (which should have been thinner) and adorned with chocolate plastic roses and chocolate leaves (which should have been thicker). Overall a hit and many impressed guests.
The other is the anniversary cake I made for my husbands grandparents’ 60th wedding anniversary. The top 9” tier is Rose’s carrot cake frosted and layered with a cream cheese frosting (from Sweeter Side of Amy’s Bread) and basket weave design in white chocolate mouselline. The 12” tier is the German Chocolate Cake with Light Whipped Ganache and decorated with White Chocolate Mouselline. The carrot cake was the best I’ve baked yet and I think I have to disagree with Rose’s directions for the Light Whipped Ganache to be whipped at 65F (for me anyways, I was using thermapen thermometer) it didn’t thicken enough to apply and when overbeaten, it curdles. So I remelted and went cooler and it turned out lovely when chilled even more (sadly I didn’t take temperature). I think it is easy to overbeat at a warmer temperature because it doesn’t thicken enough. When colder it will naturally be firmer and there is less tendency to overbeat—so much for my two cents. Although, I only have access to 35% cream and not heavy cream, so perhaps that’s also a contributing factor. Should note that I used the Sweeter Side of Amy’s Bread Cream Cheese Frosting because I didn’t want TWO frostings with White Chocolate and I don’t really care for icing sugar, so I used their recipe which uses poured fondant as a sweetener and it worked exceptionally well.