ROSE’S heavenly CAKES: Deep Chocolate Rosebuds (page 355), by debbie:
i love the cake stand!
Archive for the Deep Chocolate Rosebuds (page 355) Category
Deep 07 Chocolate Rosebuds (page 355) – debbie’s take
Posted in Deep Chocolate Rosebuds (page 355) on October 18, 2011 by myyellowkitchenDeep 06 Chocolate Rosebuds (page 355) – on coffee
Posted in Deep Chocolate Rosebuds (page 355) on April 11, 2011 by myyellowkitcheni only made half recipe of ROSE’S heavenly CAKES: Deep Chocolate Rosebuds (page 355). the other half is my mocha espresso cake, a recipe i am writing with hawaiian chocolate, hawaiian coffee, in cake.
the coffee comes from these facilities at coffeesofhawaii.com, my life enlightened. little does one know that coffee can be such high tech and sensitive operation. i am in love:
Deep 05 Chocolate Rosebuds (page 355) – mocha take
Posted in Deep Chocolate Rosebuds (page 355) on April 10, 2011 by myyellowkitchen
Deep 04 Chocolate Rosebuds (page 355) – book take
Posted in Deep Chocolate Rosebuds (page 355) on April 9, 2011 by myyellowkitchen
ROSE’S heavenly CAKES: Deep Chocolate Rosebuds (page 355). my best take:
Deep 03 Chocolate Rosebuds (page 355) – stuck
Posted in Deep Chocolate Rosebuds (page 355) on April 8, 2011 by myyellowkitchen
ROSE’S heavenly CAKES: Deep Chocolate Rosebuds (page 355), i don’t know what i did wrong.
did i brush the baking spray too much? did my ganache contain too much chocolate? did i forget to lighten the ganache by whipping it?
the cake stuck in the pan. the ganache accumulated on the bottom:
did i push the ganache too deep?
things looked ok while baking:
note: the light brown cakes is a different recipe i am testing.
Deep 02 Chocolate Rosebuds (page 355) – ganache action
Posted in Deep Chocolate Rosebuds (page 355) on April 7, 2011 by myyellowkitchenfor ROSE’S heavenly CAKES: Deep Chocolate Rosebuds (page 355), i made a huge batch of ganache since it is my favorite chocolate frosting on just about all cakes.
here is what the ganache looks with the immersion blender:
Deep 01 Chocolate Rosebuds (page 355) – making ganache
Posted in Deep Chocolate Rosebuds (page 355) on April 6, 2011 by myyellowkitchenfor ROSE’S heavenly CAKES: Deep Chocolate Rosebuds (page 355), i made a huge batch of ganache since it is my favorite chocolate frosting on just about all cakes.
i make ganache like this:
1- melt chocolate (chopped or not) in the oven at 110 oF, overnight, undisturbed, uncovered.
2- scald cream, then let it cool till 110 0F
3- verify chocolate temperature 110 oF.
4- mix chocolate and cream with immersion blender.
