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.