Too Chocolaty?
Posted: 05 September 2008 07:36 PM   [ Ignore ]
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I Love chocolate.  My favorite layer cake is Rose’s Chocolate fudge cake that is iced with a chocolate buttercream recipe that I’ve had since BCB (before cake bible).  My other half, and my sister find this too chocolaty…can you imagine?  too chocolaty!.  What to do? What to do?  OK…here was my solution.  Half of the cake is iced with Rose’s White Chocolate Mousseline Buttercream…the other half with my favorite Chocolate Buttercream.  It was a hit! Everyone was Happy!

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Posted: 05 September 2008 07:37 PM   [ Ignore ]   [ # 1 ]
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And…here’s another view.

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Posted: 05 September 2008 08:55 PM   [ Ignore ]   [ # 2 ]
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Wow!!!  That is so awesome!  Your piping is amazing.  I just love it!

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Posted: 05 September 2008 09:09 PM   [ Ignore ]   [ # 3 ]
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Bill, you are incredibly gifted with the piping bag… extremely professional looking and way better than any basket weave I’ve ever done!  I LOVE IT!!!!!!!!  Looks so yummy!

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Posted: 05 September 2008 09:52 PM   [ Ignore ]   [ # 4 ]
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Wow, that is some amazing basketweave piping! “Too chocolatey!” No such thing in my book! But how nice of you to try to please as many folks as possible.

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Posted: 06 September 2008 05:46 AM   [ Ignore ]   [ # 5 ]
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That looks incredible!!!  It’s my birthday next week and as I have ,at last, got myself some cake flour I have been debating whether to make the Yellow Butter Cake or the Domingo cake (to please myself)  this would be the answer!!  Could you send it over to N.Wales please? tongue rolleye

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Posted: 06 September 2008 10:31 AM   [ Ignore ]   [ # 6 ]
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Stunning, stunning, stunning!!!!! Your basket weave is impeccable and what a great idea to do half the cake in White Chocolate Mousseline. The phrase “too chocolatey” does not exist in my vocabulary. The more chocolate the better…....... smile

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Posted: 06 September 2008 02:54 PM   [ Ignore ]   [ # 7 ]
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Bill, thanks for sharing!  What a fabulous cake, I’ll chime in with the others, the piping is amazingly well done- if there were any flubs, the change in color would highlight them.  It is perfect! 

I agree with you, no such thing as too chocolately, but sometimes I go for a pale frosting to make a pretty contrast with a dark cake.  A Grand Marnier Mousseline, flavored with either vanilla or white chocolate, or Rose’s burnt orange silk meringue, are my favorites.

Happy Eating!

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Posted: 06 September 2008 11:33 PM   [ Ignore ]   [ # 8 ]
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Absolutely gorgeous! Simple, yet sophisticated, and so beautifully executed. Thanks for sharing, Bill.

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Posted: 13 September 2008 10:36 AM   [ Ignore ]   [ # 9 ]
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This was a glorious cake. I had the pleasure of witnessing its creation. I ate approximately one-third of it. No, not at once.

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Posted: 15 September 2008 12:51 PM   [ Ignore ]   [ # 10 ]
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That is just too pretty! So simple, but extravagant!

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Posted: 04 October 2008 07:06 PM   [ Ignore ]   [ # 11 ]
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Hello everyone -
I am new here!

Bill, that is a perfect solution, but all I can say is: There is no such thing as too much chocolate!

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There is always room for chocolate dessert.

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Posted: 04 October 2008 07:10 PM   [ Ignore ]   [ # 12 ]
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I agree…and welcome.  I don’t get to the website too often…but I happened to be here…thanks for your comment!

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Posted: 05 October 2008 03:00 AM   [ Ignore ]   [ # 13 ]
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Thank you for the welcome;
Now that I have started, I plan on dropping by often, especially if there is chocolate involved!.
ciao

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There is always room for chocolate dessert.

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