coffee whipped cream cakes
Posted: 20 May 2008 11:54 AM   [ Ignore ]
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Hi-

Here is a picture of the cakes resulting from the great advice on coffee-infused whipped cream (whipping simmered cream thread on the cake forum). The tops are covered with whipped white ganache made with cream that was simmered then used to brew coffee. The sides are white ganache. Both have mascarpone frosting between torted layers.

The hazelnut cake is made from 2 recipes of classic genoise. The syrup is half coffee and half hazelnut syrup. The nutrition label showed the hazelnut syrup had twice the sugars per unit volume as a genoise syrup, so off we go. Those labels are really useful, though not necessarily for nutritional purposes.

The mocha cake has alternating layers of 1/2 a classic genoise and half a chocolate genoise. The syrup is half coffee and half genoise syrup made with twice the sugar.

They went off to a brunch for people living with mental illness. The remains were consumed, favored over supermarket desserts, by a church group meeting later. Score one for the home bakers!

The flecks on the tops are not part of this coffee process, but resulted from a botched attempt to incorporate gelatin dissolved in espresso. Next time I’ll take Cate’s advice and use some extra liquid in the gelatin to keep the extra coffee punch and stability with a more klutz-friendly process.

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Posted: 20 May 2008 12:35 PM   [ Ignore ]   [ # 1 ]
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sounds devine!!!! and they look great too!

jen

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Posted: 20 May 2008 03:05 PM   [ Ignore ]   [ # 2 ]
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Dear cdurso, OMG, those cakes seem like the ones I would make, specially the bottom border made with natural “fruit” hazelnut and coffee beans.  Your large open star tip is divine, and the whipped cream consistency perfect on such gorgeous and appetizing border.

Again, we must be twins, when you mention in such short story my favorite words:  genoise, ganache, hazelnut, coffee, etc.

Some critique: 

1- the marcarpone imported from Italy, if you find it and can afford it then USE IT.  Day/Night difference.
2- to get a real smooth frosting with whipped cream, avoiding the bumps and bubbles, apply a second thin coat of the same whipped cream thinned out to almost back to liquid form with unwhipped cream.  This is like make up and you can get a totally smooth finish.
3- frangelico (hazelnut liquor) has a very high content of sugar, so you know.
4- dissolve your gelatin in room temperature espresso first, cover, and wait about 10 to 15 minutes until fully soaked (it will turn like a polenta thick soup), then microwave/heat to dissolve.  soaking completely the gelatin prior to applying heat avoids the clumps.
5- you can freeze the completed cake as I once disbelieved not to freeze cakes frosted with whipped cream.

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Posted: 20 May 2008 03:30 PM   [ Ignore ]   [ # 3 ]
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Those look so gorgeous and I wish I could taste them too! Good work!

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Posted: 20 May 2008 03:55 PM   [ Ignore ]   [ # 4 ]
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Beautiful job!

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Posted: 20 May 2008 06:59 PM   [ Ignore ]   [ # 5 ]
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They look amazing - the piping is beautiful! Well done!

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Posted: 21 May 2008 01:06 PM   [ Ignore ]   [ # 6 ]
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These look great!  Your piping is lovely, so inspiring.  Love the coffee/hazelnut combo.
Julie

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Posted: 22 May 2008 12:14 AM   [ Ignore ]   [ # 7 ]
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I want to thank all of you for the inspiring words, especially considering the great creations y’all have posted.

The idea of refining a whipped cream surface with thinned whipped cream is intriguing. It opens up the possibility of a more formal look for whipped cream. Also, do you suppose you could draw in the thinned whipped cream with a contrasting cream and drag a point gently through it to get a decorative effect on top of the cake like the squeeze bottle effects in sauces? 

Well, I managed to explode whey all over my stove after and otherwise successful (at last!) mozzarella-making venture, so I’m going to tear myself away from dessert dreams now. Really. Right now. I’m going…

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Posted: 22 May 2008 05:20 PM   [ Ignore ]   [ # 8 ]
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Yumolicious!!!  Send me some smile.

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