ROSE’S heavenly CAKES: Deep Chocolate Rosebuds (page 355), by debbie: i love the cake stand!

i 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 [...]

i 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. this is the same mocha espresso cake done on a 9-inch cake pan:

ROSE’S heavenly CAKES: Deep Chocolate Rosebuds (page 355).  my best take:

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 [...]

for 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:

for 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 [...]