This is my first ruffled cake. Thanks to catcav, first attempt was not too bad. Need to get a better white chocolate though. I used Lindt and it was too soft. I should have piped the bottom of the cake but I ran out of piping cream and DH didn’t care. It was his birthday cake. I couldn’t get the cake off the springform bottom without risking the whole cake. Next time parchment paper…
It is a:
Chocolate Hazelnut Swirl Cheesecake topped with Pastry Cream and Bittersweet & white chocolate ruffles using a Girouette. Made my own mold. First try so hopefully will get better. White chocolate wrap with bittersweet design. Thanks for looking.
Let me be the first to say STUNNING!!!!! Please share the details of how you made your chocolate mold. Also, please share how you made the lovely design on the sides of the cheesecake. Again… stunning!
Thank you Patrincia! I have a tool called a Girouette. It is on amazon.com as well as some other sites. There is a more expensive one called a Girolle out there too. My Girouette came with a mold. I used bittersweet chocolate and paramount crystals. I made my mold a tad smaller by using a cut down sour cream container as a makeshift ring…LOL. Then I had a space of about 1/4”. After the chocolate mold set, I removed my “ring” and I poured white chocolate into the space. I made the ruffles by doing short scrapes of the chocolate with the tool and then gathering the bottoms so they were more like fans. I laid them on piped rosettes of Pastry Pride mixed with one box of vanilla pudding. The wrap design was made by wrapping the cake in white chocolate first and then making another acetate wrap of just the chocolate design. I let the chocolate design set up a bit. When I wrapped it on the cake, it squished the design a bit. Have to practice that. Would actually like to try making the chocolate design first, letting it set up and then pouring the white chocolate wrap. So all one wrap instead of two. I appreciate your feedback! It tastes really good too. That is most important to DH! LOL
Thanks for the info Pat… I knew about the Girolle, but had never heard of the Girouette. Will have to google it. Did you make your chocolate disk with a hole in the center? Very nice chocolate transfer design too!
Never mind… just looked up the Girouette. Much cheaper than the Girolle, and comes with it’s own mold to make the chocolate disks. Great buy for only $40. I’ll have to think up a reason to purchase it.
Girouette is about $40 on Amazon and other sites. I may indeed wish I bought the more expensive one long term but I wanted to be sure I liked it and would use it. I am sure now. catcav told me about adding the paramount crystals to the chocolate and it worked very well. If you need the specific amounts let me know. Patricia
You kind of have to experiment with the chocolate and paramount crystals. For me, the white was too soft when the bittersweet was right consistency. You have to play with the warmth/consistency too. If it bunches up on the blade it is too soft so stick in fridge a bit, if it splinters it is too hard so warm it up a bit. I have a shelf above my range and halogen lights there but mine was ok after it sat out from fridge just a bit. If you get it and want to know the amount of choc. to paramount crystals, let me know. You can also e-mail me. I can pm you my address if you want.
You are on Sweet Dreams or another board too I think…your name is unique. My friend Bernadette aka Zamode is on that one too.
Awww Jeannette! You all make me feel so good. I am just a home baker and don’t bake that often so the confidence level isn’t always there…LOL. I really appreciate your compliments. I like making really yummy cakes/desserts and then trying to decorate them with also yummy decorations. You all do my heart good!