White Chocolate Deluxe Ivorie with Passion fruit cake
Posted: 24 November 2011 01:56 AM   [ Ignore ]
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Happy Thanksgiving everyone!

So I had a big discussion about this cake in Kitchen Chatter.. Thanks to those that made suggestions!!

I ended up skipping the raspberry and went for just passion fruit. 
I also had to remake my cakes… I baked up 4 white chocolate whisper cakes but they turned out gummy.  I didn’t like the flavor, either.  I was forced to use bleached all-purpose flour, and read something on the forum about replacing 15% of the flour with potato starch, which I did, but I guess it failed the cake.  Served me right for not checking how much cake flour I had left before I put my son to bed!

Anyway, the cloud cream recipe suggested using genoise, so I chose the same genoise as the white gold passion cake.  I made the syrup and curd, but used passion cloud cream in the extra layers.

Then I used the White Chocolate Deluxe Ivorie and poured it over the passion cloud cream.  I also used some lemon peel roses, white (and pink) chocolate rose curls, spun sugar and voila!

Slice pictures will be taken tomorrow.. can’t wait!!

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Posted: 24 November 2011 02:48 AM   [ Ignore ]   [ # 1 ]
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Lovely, lovely, lovely.  This is a very pretty cake.  The roses are so well done; and those white chocolate rose curls are really cute.  Your spun sugar looks so neat and well managed. I can hardly wait to see a slice.  Thank you for sharing a photo.

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Posted: 24 November 2011 09:04 AM   [ Ignore ]   [ # 2 ]
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What a pretty, pretty cake! It sounds as light and delicious as it looks too.

Have a great Thanksgiving!

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Posted: 24 November 2011 12:27 PM   [ Ignore ]   [ # 3 ]
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Stunning!  I love the delicate look of the cake!  I can’t wait to see “interior” photos.  I am trying to plan a cake that will use spun sugar…so excited to try making it!

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Posted: 24 November 2011 12:31 PM   [ Ignore ]   [ # 4 ]
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That came out so beautifully!!!!!  The rose is gorgeous. Can’t wait to see the inside of the cake and hear how it tastes!

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Posted: 25 November 2011 07:39 AM   [ Ignore ]   [ # 5 ]
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Wow, it’s so beautiful!  I love the spun sugar nest around the cake, gives it an ethereal, magical quality.  Nice with the light genoise.

Looking forward to slice pics!

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Posted: 25 November 2011 10:42 AM   [ Ignore ]   [ # 6 ]
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All I cam say is WOW & YUMMY! If this is not a beautiful cake I do not know what is. This is beautiful and sound so delicious.  Can’t wait to see the pics.

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Posted: 26 November 2011 10:32 PM   [ Ignore ]   [ # 7 ]
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Here are the slice pictures! The cake was super good—my mom who NEVER finishes cake, ate an entire piece.  It reminded me of the flavors of home in Puerto Rico.  Great Thanksgiving smile

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Posted: 26 November 2011 11:03 PM   [ Ignore ]   [ # 8 ]
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THAT is BEAUTIFUL!

Congratulations!  So glad to hear your mom loved it beyond normal cake consumption!!!

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Posted: 27 November 2011 09:58 AM   [ Ignore ]   [ # 9 ]
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The sliced cake looks so good. I love passion fruit.

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Posted: 27 November 2011 10:00 AM   [ Ignore ]   [ # 10 ]
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Looks wonderful!  Love the different fillings, passion fruit curd and passion fruit cloud cream, yum.

Your creme ivoire looks perfect- did it set up with a slightly firm shell at room temp?  I’m pretty sure that’s how it’s supposed to be, but just thought I’d check if your results were the same as mine when I make it.

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Posted: 27 November 2011 10:06 AM   [ Ignore ]   [ # 11 ]
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Thanks Anne, Edible and Julie!

Yes, it was a hard shell.. Kind of like those dipped cones at Dairy Queen. Very tasty!

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