Made 4 RHC cakes for New Year’s Eve plus 2 non-RHC ones.

I really enjoyed making all the cakes from RHC and everyone loved them!  My favorites from what I baked were the Tres Leches cake and Tiramisu! 

Devil’s Food Cake w/ Midnight Ganache

This is an awesome chocolate cake.  The ganache took a while to set though and I had to chill it overnight in the fridge.  By the next morning, it was the perfect spreadable consistency!  Was even able to pipe in a shell border too….the consistency was that good! It was the first time I made this kind of icing and I think I could do a better job at it….it was a little grainy.

This was the Almond Shamah Chiffon….this was the initial decor of the cake but I wanted to hide the brown flecks of raspberry which looked so unattractive so I ended up covering the entire cake with fresh raspberries LOL The pic of it whole is in my mom’s camera thoug :/  I guess judging from the looks of it…the guests like it?  It was the prettiest cake in the entire dessert buffet table.

This is my new favorite!!!  Torta de las tres leches cake which ended up being a cinco leches cake because I ended up swirling homemade dulce de leche on the gelatin stabilized whipped cream creating a marbled effect.  it also gave an extra note of decadence to the cake! YUM!!  I also ended up soaking this cake in the milk for 2 nights and it didn’t sweat milk as much too.

And the last RHC cake—Tiramisu! Again, the pic of it whole is in my mom’s camera so all I have is this.  This was the cake that everyone loved—no leftovers!  I only did half recipe though because I used a smaller pan.  And I also achieved a better result brushing each savoardi biscuits in the espresso mixture instead of dunking them.

Non-RHC cakes.

Neapolitan cheesecake which has 3 different layers—dark chocolate at the bottom, white chocolate vanilla in the middle, and raspberry on top! The top has dark chocolate ganache as well. The crust is crushed oreos minus the cream.  I used the leftover ganache from the devil’s food cake to create those stripy swirls on top.

Chocolate fruitcake rum balls—misplaced my pretty tiered plates so I ended up using this atrocity LOL

Happy New Year Disco Kitchen!

Wow! They all look so beautiful and delicious! Lucky guests to have so many wonderful desserts to choose from.

I’ve been putting off trying Rose’s Tres Leche cake because of the weeping milk issue…good to know that 2 days reduces the problem - thank you for that.

Hey that is a lot of beautiful and delicious looking work!!

Wow! Beautiful cakes! Happy New Year!

Those look wonderful and delicious!  What a great collection of desserts   I also love the tiramisu and the tres leches, you’re reminding me that I need to make both of them again soon.

Thanks everyone!! and Happy New Year!  I want to join an online baking club as well…anyone part of one for 2012?

That is some impressive cake action, Disco!!!

My midnight ganache took 14 hours at room temp to set, BTW, so it’s not unusual.  I always leave it overnight on the counter.

Quesiton for you:  Did you use all the syrup called for on your Almond Shamah Chiffon?  If so, did you find it to be “damp”?  When I made it, I did—however, considering your fondness for tres leches, you might love a damp cake!!!!!

Anyway, that’s some really pretty cakes—and no doubt some happy indulgers!!!

Happy new year!

—ak

Oh thanks Anne!! Next time I make the ganache I’ll do what you did and just leave it in the counter overnight.

I used all the syrup called for in the Almond Shamah Chiffon recipe and I found it perfectly moist!  I composed the cake the day before, placed it in the fridge and brought it out a few hours before slicing so maybe letting it sit in the fridge overnight helps lessen the dampness of the cake?  It certainly wasn’t as damp as the tres leches cake though!

Happy New Year to you!

Oh my gosh! Those all look soooo good! And such a great collection of flavors! Beautiful!