this is what my student Debbie took for ROSE’S heavenly CAKES: Chocolate Genoise with Peanut Butter Whipped Ganache (page 184):
Debbie baked a chocolate banana cake on a Wilton airplane cake pan and frosted it with the whipped peanut butter ganache.
Archive for the Chocolate Genoise with Peanut Butter Whipped Ganache (page 184) Category
Chocolate 04 Genoise with Peanut Butter Whipped Ganache (page 184) – debbie’s take
Posted in Chocolate Genoise with Peanut Butter Whipped Ganache (page 184) on October 30, 2011 by myyellowkitchenChocolate 03 Genoise with Peanut Butter Whipped Ganache (page 184) – hector’s take
Posted in Chocolate Genoise with Peanut Butter Whipped Ganache (page 184) on September 19, 2011 by myyellowkitchen
ROSE’S heavenly CAKES: Chocolate Genoise with Peanut Butter Whipped Ganache (page 184), hector’s take:
Chocolate 02 Genoise (page 184) – star cake
Posted in Chocolate Genoise with Peanut Butter Whipped Ganache (page 184) on September 18, 2011 by myyellowkitchenhector’s take on ROSE’S heavenly CAKES: Chocolate Genoise (page 184) is baked on a silicone star pan:
Chocolate 01 Genoise with Peanut Butter Whipped Ganache (page 184) – prep work
Posted in Chocolate Genoise with Peanut Butter Whipped Ganache (page 184) on September 17, 2011 by myyellowkitchenprep work during ROSE’S heavenly CAKES: Chocolate Genoise with Peanut Butter Whipped Ganache (page 184):
1- recipe calls for 62% chocolate. in my opinion, you can “make” 62% chocolate with half 74% chocolate and half 50% chocolate. do the math:
2- i melted a huge amount, for my next 10 or so cakes calling for 62% chocolate:
3- the best place to keep melted chocolate ‘melted’ is on the floor in front of the refrigerator! most hidden coil refrigerators have a front heat exhaust.
4- here is the peanut butter whipped ganache, prior whipping:
