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Old 08-16-2015, 11:12 AM   #41
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I'd try the combo of seeds, cake, chocolate to make sure nothing clashes. Probably won't but you never know. Just be aware some people don't like seeds, just like some people don't like coconut because it gets in their teeth or they just don't like the texture.

I used a mix for a red velvet cake for youngest GD's birthday last week (her request) and it made a very, very soft crumb. Even cooled I still had to crumb coat it and let it set in fridge for several hours before adding final icing layer, gold. She wanted a "Loki" cake so she wanted his colors. They didn't dome hardly any because I wrapped the pans with wet towels but there was still a little. I did like bakechef, let them cool upside down, then put the two tops together and just filled in any gaps with icing when I crumb coated it.
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Old 08-16-2015, 11:57 AM   #42
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Thanks, medtran.
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Old 08-16-2015, 02:42 PM   #43
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Right! I wanted pumpkin seeds to go with the Mexican chocolate theme but I couldn't find them. Sunflower seeds are as close as I could get.
We see pepitas at Trader Joe's all the time. If you have one not too far away, you might want to take a ride over there - or at least give the store a call.
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Old 08-16-2015, 02:49 PM   #44
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DH found them in the bulk section at Kroger. I must have missed them, because I looked.

We'll try the cake with both and see what we think.
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Old 08-16-2015, 03:51 PM   #45
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I always thought that the recipes used had to be your own? Maybe I have gone to the wrong county fairs? My grandma and aunt won a lot of ribbons at fairs for their Pickles, breads, pies, and cakes. The recipe cards I have are handwritten and their own. I guess the rules have changed. I would be tempted to come up with my own recipe. And I don't think I would be brave enough to do it as a first time out of the gate!
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Old 08-16-2015, 05:02 PM   #46
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Nope. From http://hamptonroads.com/food/755122/...ake-cake-again

"All entries must be made from scratch - no boxed mixes. The recipe does not need to be original, but the execution must be sublime."

I'm guess you have been doing it wrong but thanks for implying that I'm cheating
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Old 08-16-2015, 05:18 PM   #47
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It's not surprising that your aunt and grandmother had hand-written recipes, since there were no personal computers in those days, but do you really think they invented the recipes themselves? Chances are pretty good they got them from someone else. There are only so many ways to make a yellow cake.
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Old 08-16-2015, 06:44 PM   #48
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And here's my first attempt at decorating a cake layer. The frosting is made with chocolate chips, heavy cream and seasonings, including Kahlua, cinnamon, cayenne and vanilla extract. The recipe said to heat the cream and pour it over the chocolate and seasonings, stir till smooth and let cool. Then whip till paler in color and fluffy.

I don't think it really got fluffy, even after several minutes of whipping in my KitchenAid mixer. It seemed a little soft, but I went ahead and frosted the cake. I put it in the fridge to firm up before I remove the parchment.

It tastes great, though!
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Old 08-16-2015, 09:49 PM   #49
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And a couple more.
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Old 08-16-2015, 10:26 PM   #50
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And here's my first attempt at decorating a cake layer. The frosting is made with chocolate chips, heavy cream and seasonings, including Kahlua, cinnamon, cayenne and vanilla extract. The recipe said to heat the cream and pour it over the chocolate and seasonings, stir till smooth and let cool. Then whip till paler in color and fluffy.

I don't think it really got fluffy, even after several minutes of whipping in my KitchenAid mixer. It seemed a little soft, but I went ahead and frosted the cake. I put it in the fridge to firm up before I remove the parchment.

It tastes great, though!
That looks really good! I find that a ganache whips up best when it's a little cooler than room temperature. Too cold and it hardens. My whipped ganache has more chocolate than cream, I use 16 oz. cream to 24 oz. of chocolate, that should give you an idea of the ratio that works for me. It can get as stiff and fluffy as mousse and stiff enough to pipe.

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