Today is prep day for the feast. Cheesecake, chocolate tart and shortbread on the agenda.
Very nice Sarah! Love your decorations!The next order safely dispatched, a graduation cake made by me
Today is prep day for the feast. Cheesecake, chocolate tart and shortbread on the agenda.
Beautiful!! Recipe?Just popped one of these into the fridge! I can hardly stand it ~ I so want to dip a fork into it.
Zereh, that is gorgeous! Is it white chocolate and dark chocolate?Just popped one of these into the fridge! I can hardly stand it ~ I so want to dip a fork into it.
Bread day. Italian style. 4 x 1 lb loaves....
Thank you thank you!6 cups flour
2 tblsp quick rise yeast
2 tsp salt
add water to make stiff dough, about 4 cups...
nead until smooth
let rise until double, divide into 4 and make balls.
Let rise for about another hour. Bake at 400 for 45 minutes.
Well I haven't started the actual baking yet, but I am trying to come up with the ultimate chocolate cupcake for a wedding I am doing in a couple of weeks. I have a great recipe - several in fact - but I have something very specific in mind. I just have a little more tweaking to do and then will start baking test batches tomorrow.
I am going for a dark dense texture and flavour and am not sure whether I want to go with a mousse or ganache filling, or chunks of chocolate that will soften while baking. I will try all three methods and see what is best.
This is for a young lady who has literally grown before my eyes. I think she was all of 5 when I met her and she is turning 21. I was so honoured when she asked me to do her cake. I want it to be just perfect!
Thanks, Addie, yes I know the recipe you mean. It is a very good one. I actually have my own chocolate cake recipe that I have developed over the years as my signature. I then play around with it depending on what is called for. Sometimes I will use just cocoa, or, as in this case a combination of cocoa and melted chocolate to make it richer and moister.Have you looked at the recipe on the back of the Hershey's cocoa can? It is so moist. It is the only chocolate recipe I now use. I have a cake pan that you have a partially hollow center. I made it for Thanksgiving dinner one year and filled it chocolate mouse and topped it with whipped cream. I have also made a batch of cupcakes and filled the center of some with vanilla pudding or with whipped cream with this recipe.
We don't get as much Hershey's cocoa here. We have a brand called Fry's which is good but is more regular cocoa. I also get a brand through my supplier that is dutch pressed. I will have to see if I can find the Hershey's dark.Hershey has a regular cocoa and a dark cocoa. The dark is to die for. Both of them give you a strong chocolate flavor. But the dark is even better.
We don't get as much Hershey's cocoa here. We have a brand called Fry's which is good but is more regular cocoa. I also get a brand through my supplier that is dutch pressed. I will have to see if I can find the Hershey's dark.
I think one of the things I like best as a cake baker is experimenting. Much of my clientele of young brides are from the same source - our youth group so you don't want to always serve the same chocolate or white or lemon, etc. cake at every wedding. So I am always open to new products and ideas. That's what makes my job so fun.....I get to play with food!