Genoise Tres Cafe
Posted: 23 January 2011 10:53 PM   [ Ignore ]
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This is Genoise Tres Cafe, baked in 4 mini heart shaped pan from Sur La Table and 6-cavity Wilton mini hearts silicone pan. And even then there’s still batter leftover, so I used my financier pan and got 4 little cakes out of it.

Nothing to report in the making of the cake, it’s pretty standard (gosh it feels good to say that smile). I was impatient in making the ganache and it curdled. I remelted, rechilled, and it curdled again (when will I ever learn?). By the 3rd try, it worked and I was able to quickly pipe the design on one of the little cakes. Then the ganache became too soft to pipe and upon whisking it by hand it looked like it’s gonna curdle so I stopped and ended up just doing a simple design on the rest of the little cakes.

Tasting impressions:
It’s a yummy cake. I love genoise and this one is really yummy. The mocha ganache is lovely with the cake.

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Posted: 23 January 2011 11:03 PM   [ Ignore ]   [ # 1 ]
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So pretty, Jenn!  I love it when you do that piping design with soft frostings like you did on the single heart—it looks like luxuriously draped fabric.

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Posted: 24 January 2011 09:41 AM   [ Ignore ]   [ # 2 ]
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The design is so pretty. Do you mind if I copy it? What tip did you use? Do you start from the rose end? I’m going to be baking refreshments for a childrens tea party coming up near Valentine’s Day, and those would be perfect as something to serve. Thanks so much

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Posted: 24 January 2011 10:02 AM   [ Ignore ]   [ # 3 ]
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Thanks Anne!

Gpears - copy away! Mine is a copy of Hectors. Here’s the original:
http://myyellowkitchen.com/2010/09/25/??-woody’s-07-lemon-luxury-layer-cake-page-43-–-additional-photos/

Edited to add: I use a small rose tip (103 or 104) and I started from the top right (middle of the rose).

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Posted: 24 January 2011 01:06 PM   [ Ignore ]   [ # 4 ]
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Gorgeous, Jenn, I just love your rose/heart presentation!

I loved this cake when I made it, too, very yummy. 

Not sure, but it sounds like your ganache might benenfit from being cooler before you begin whipping it.  This would help a little with the over-whipping/curdling issue, though this gets whipped less even than heavy cream, so you might also just try doing it by hand.  Once it reaches soft, floppy peaks, let it sit for a few minutes (in the fridge if the room is warm) to firm up a bit before trying to frost with it, and then chill a little before piping with it.

Before Rose published a temp for the LWG, I got into the habit of whipping when it reached a few degrees colder, and it seems to work well for the (pasteurized jersey) cream I use, which loves to curdle at even slightly warm temps.

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Posted: 26 January 2011 06:13 PM   [ Ignore ]   [ # 5 ]
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Beautiful Jenn!!  The Rose design ontop is so so pretty.

Did you have any problems with the batter sticking to the Wilton silicone pans?  I have been tempted to buy a few but didn’t know how well they performed.

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Posted: 26 January 2011 06:47 PM   [ Ignore ]   [ # 6 ]
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Thanks Liza! I didn’t have any issue. I spray the pan generously and then went with silicone brush to make sure it gets all around. This is the pan I have:
http://www.amazon.com/Wilton-6-Cavity-Silicone-Heart-Mold/dp/B000M9OBPY/ref=sr_1_2?ie=UTF8&qid=1296080303&sr=8-2

If you have TJ Maxx/Ross (those kinds of stores in your area), see if they have them - since it’s close to Valentine’s day they seem to put out a lot of valentine baking stuff. Assuming it’s the heart pan you’re looking for. I got mine there for about $5.

Julie - thanks for your analysis of the ganache. I did try chilling it, and then rebeating by hand and it didn’t seem to work. I think it’s mostly due to my impatience though smile.

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