i absolutely adore ROSE’S heavenly CAKES: Designer Chocolate Baby Grands (page 303), that i decided to make them again:
my top ganache take is to apply the milk ganache as a top frosting, rather than as a syrup absorbed by the cake. to do this, cool your cupcakes completely, then pour the milk ganache on top, about 1/4″ thick. refrigerate well, then pour the finishing lacquer glaze.
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Nice take, Hector. How did you solve the problem of the cupcakes being too tall and rounded? Did you put less batter into them?
yes, 20 gr only per cup.
You can almost feel the texture of the cake lookin at that picture posting!
Agreed!