Rubber Ducky
Posted: 07 March 2011 11:27 AM   [ Ignore ]
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HI There everyone.I know it’s been a long time.The cake I used was devil’s food,then fileed with strawberry buttercream,crumb coated with a chocolate ganacke and then decorated with a white chocolate moussaline.I like using ganaches for crumb coats.It really seals the cake,and gives an extra dimesion of flavor.The cookies are sables,which are like a french shortbread.I found that a food processor is the best way to incorpoated the butter and flour.Yeah,it’s different from most cookies,cuz u incorparate the cold butter into the flour,and then mix all the other ingredients togethet,then add the wet to the dry,hmmm a little like making a rose cake lol.I also took the left over batter and made cupcakes,dipped them in ganach and topped them with strawberry buttercream.I can only post one pic,so I will just post the rest individually.

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Posted: 07 March 2011 11:28 AM   [ Ignore ]   [ # 1 ]
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Posted: 07 March 2011 11:28 AM   [ Ignore ]   [ # 2 ]
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Posted: 07 March 2011 11:29 AM   [ Ignore ]   [ # 3 ]
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Posted: 07 March 2011 08:29 PM   [ Ignore ]   [ # 4 ]
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I used the devil’sfood cake from the cake bible and classic buttercream with starwberry sauce and white chocolate moussaline.all from the bible.Actually that ia my only cake reference.Just can’t beat a great thind
g.But the sable recipie for yhr cookies was my grandmas.So much better than a sugar cookie.Used the royal icing from the cake bible too for the cookies

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Posted: 07 March 2011 09:43 PM   [ Ignore ]   [ # 5 ]
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Wilton has a variety of 3 dimensional cake pans.Used TCB Devil’sfood for that as well.Then coated with chocolate ganace and then decorated with white chocolate moussaline

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