70th Birthday Cake
Posted: 24 February 2013 12:09 AM   [ Ignore ]
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Trouble torting:  Hopefully, I will receive a photo of slice soon.  Meanwhile, this was tall cake and painful cake.  I knew the Birthday Girl liked the choc cake (Mom’s) that I usually make but I wanted four layers.  I made one 11” layer and torted it with little issue (notice I did not say without issue).  I made a second layer (chillled it for a while) and once torted, I broke one of the layers.  This was after googling and deciding not to just make thinner layers.  Aaargh.  So I had to make another 11” layer. This time I just decided to bake two thin layers.  I had rejected this idea as I was concerned with having the layers on two different shelves.  My oven can only take two 10” layers.  This seemed to work fine.  Lesson 1:  Need better knife of method for torting larger layer.  Lesson 2:  Baking thinner layers on two shelves not too bad. 

The cake looked fine when cut (but I was lazy and had not taken camera).  It received rave reviews.  And, the daughter of a woman who teaches cake decorating thought it was pretty…. ha ... Lesson 3:  I was at the party, I should have tasted it for myself.  (I have had enough chocolate cake lately). 

Meanwhile, I had made several (17) heart shaped one layers of Mom’s Chocolate Cake during Valentine’s week.  At some point, I added a teaspoon or two of cocoa to the hot water, chocolate, butter mix.  Seems I now agreed with Charles who thought maybe Mom’s tasted a little water.  Lesson 3:  Really have to make a plan for returning to chocolate cake testing. 

I made the Raspberry Sauce from TCB, added it to Mousseline Buttercream.  I only added one cup.  I used all of the recipe to fill this four layer cake.  Between two layers, I put Mom’s ganache also, but whipped it really light.  Repeat Lesson 3:  I should have tasted a cake slice myself.  I am now wondering if I should have ventured and made Raspberry Cloud Cream instead. 

The roses are modeling chocolate.  The latters are modeling chocolate.  I used a Wilton Fondant Mold.  I had purchased Tappits but the letters are really small.  The light whipped ganache was too light and soft for piping.  Oh well. 

I have had cake or cakes to bake for paying clients nearly every week for last few weeks Lesson 4:  Be careful what you ask for, you might get it. LOL - I understand, of course, scratch baking with the right formula makes delicious cakes.  Now I have a small two tier to do for Saturday.  I am so glad I have this forum to come to for questions and Rose’s books for formulas.

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Posted: 24 February 2013 02:19 AM   [ Ignore ]   [ # 1 ]
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I’m sorry you had to go through all that. Your cake looks fabulous and delicious, as always. What did you do with the first cake, the one with the broken layer?

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Posted: 24 February 2013 09:42 AM   [ Ignore ]   [ # 2 ]
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I absolutely love the look of that cake!  Like you, I wish I could taste a slice smile  Sounds like you’ve had a lot of work lately- I admire your ability to glean lessons from experience, and am so glad you posted about them.

Thank you for bringing these modelling chocolate letters to my attention, they are a fantastic idea!  I never, ever write on cakes, the most I have done is write on the serving platter around the base of the cake, so that I can just wipe off any letters that need re-doing.

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Posted: 24 February 2013 01:08 PM   [ Ignore ]   [ # 3 ]
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Hi, Renee!

Your cake is beautiful, and your roses are fabulous! 

I can’t believe you were able to hold back from eating some!

—ak

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Posted: 24 February 2013 02:28 PM   [ Ignore ]   [ # 4 ]
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Thank you Flour Girl.  I am freezing the broken cake.  My intent is to make some sort of trifle

Thank you Julie.  Yes, my goal has been two no more than three cakes per week.  Since I work full time as a project manager and that pays the bills.  But I need my love for baking to pay for itself.  And, people really should have great tasting cake if they are going to have any at all.  I written on a couple of cakes lately.  It really looked horrible.  I also have a stencil I can write on gum paste, fondant or modeling chocolate but the stencil only says Happy Birthday.  I put the modeling chocolate in the mold and put the mold in the fridge.  That did not work well as the letter broke.  All I had to do was put the choc in the mold and let it sit for a while at room temp.  They came out just fine. 

Thank you Anne.  I had eaten some chocolate cake with ganache during Valentine’s week.  That was plenty.

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Posted: 24 February 2013 11:23 PM   [ Ignore ]   [ # 5 ]
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That cake looks so good, CRenee! I especially love the roses you made with the modeling chocolate. I would also love to have a piece of that.

For torting, you might consider getting a cake leveler, or at least a large baker’s knife with shallow serrations. Once you’ve done it a few times it just becomes second nature.

Thanks for posting and sharing this. Nicely done!

- MP

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Posted: 25 February 2013 10:41 AM   [ Ignore ]   [ # 6 ]
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Monsieur P?tisserie - 25 February 2013 03:23 AM

That cake looks so good, CRenee! I especially love the roses you made with the modeling chocolate. I would also love to have a piece of that.

For torting, you might consider getting a cake leveler, or at least a large baker’s knife with shallow serrations. Once you’ve done it a few times it just becomes second nature.

Thanks for posting and sharing this. Nicely done!

- MP

Thank you MP.  I have two cake levelers.  I could not find the small one and the larger one was just not working out.  It’s like the car won’t start when it’s important to be ontime.

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Posted: 26 February 2013 07:37 PM   [ Ignore ]   [ # 7 ]
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it looks sooo good!!!

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Posted: 27 February 2013 02:22 AM   [ Ignore ]   [ # 8 ]
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SweetNess14445 - 26 February 2013 11:37 PM

it looks sooo good!!!

Thank you SweetNess…Doesn’t chocolate just do that to you.

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