for ROSE’S heavenly CAKES: Chocolate Velvet Fudge Cake (page 117), i frosted it with Chocolate Snowball Hot Fudge Sauce (page 143).
the final touch was a drizzle of super-coffee illy lacquer glaze. this is a chocolate lacquer glaze i experimented with prior the now ubiquitous and perfected Dark Chocolate Lacquer Glaze (page 416). in addition, i inserted a real-chocolate fondant candle.
i adore the moist texture of fudge on ROSE’S heavenly CAKES: Chocolate Velvet Fudge Cake (page 117):
my silicone chrysanthemum take for ROSE’S heavenly CAKES: Chocolate Velvet Fudge Cake (page 117), also stuck!
upon further investigation, i think the mistake i committed was to cover the cake while cooling still inside the cake pan with plastic wrap, prior completely cooling. i had to leave my kitchen 45 minutes after taking the cakes out of the oven, thus i covered it with plastic wrap. should i have waited for at least 2 hours or leave them overnight: uncovered?
one of my takes for ROSE’S heavenly CAKES: Chocolate Velvet Fudge Cake (page 117), is on a 7″ chrysanthemum fluted silicone cake pan. to obtain the best shape of the chrysanthemum, use a piping bag to fill the cake pan. with a plain tip, first, pipe the cake batter against the little convolutions, then fill the rest.
i have no idea what step i missed on the recipe for ROSE’S heavenly CAKES: Chocolate Velvet Fudge Cake (page 117). it stuck!
when ROSE’S heavenly CAKES: Chocolate Velvet Fudge Cake (page 117) is baked on a silicone pan, it turns exceptionally moist and shiny! the recipe calls for a 10-cup fluted tube pan. should i try, also, with a 7-inch round fluted non-tube pan?
the other week, Ceci from Colombia, said she is selling ROSE’S heavenly CAKES: Chocolate Velvet Fudge Cake (page 117) like hot cakes! upon further investigation, is her 4-year old daughter, Martina, who is advertising the cake at her school!
