a few photos on how to compose hector’s take for ROSE’S heavenly CAKES: Genoise Tres Cafe (page 182).
not in order:
1- to showcase the characteristics of the chrysanthemum fluted pan, apply the frosting as a filling rather than as a frosting. torte the genoise in half and cover the bottom layer with the mocha whipped ganache:
2- add a couple of drops of chocolate arome to the ganache. i stir in the arome after the ganache is made but while still warm.
3- as you know, my favorite way to melt chocolate is with my induction burner:
4- this is my favorite piping bag and piping tip:
5- i use a long serrated knife, a turn table, and dental floss, to torte the genoise in half. start by scoring only 1/4-inch deep as you turn the cake with the turn table, keeping your knife stationary. on the second turn, score deep enough to bury your knife’s width; be sure the knife follows the 1/4-inch line. put the knife away. hold a 20-inch piece of dental floss, and wrap it around the knife cut. where the ends of the dental floss meet, pull each end in opposite directions, strangling the cake.
here is another picture of how to use the dental floss.