My first recipe made from the "Bon Appetit desserts" cookbook. Made for my sister's birthday.
This is a three layer cake. It was made using Domata flour. I accidentally forgot the buttermilk for the cake portion of the recipe. Cake was still good, but texture was of a brownie, which made it even sweeter.
The vanilla creme and ganache must chill for several hours before using. If you don't want to spent your entire evening making this cake, it's best to make the cake portion ahead of time.
The ganache is used to frost or glaze the cake. It is done in steps. The last step is the hardest because you have to melt the remaining ganache and pour it over the cake. You have to work fast as the ganache will start to solidify quickly.
This recipe tells you how to create the heart shapes on the cake.
When the paper hearts are on the cake, I dusted it with powered sugar.
After you remove the paper hearts, you will probably need to add more ganache frosting to fill in any gaps where the "hearts" are.
Powered sugar got on sides of the cake, so you can touch the sides of the cake up with sightly melted ganache.
Remember, you can always put the ganache back on the stove on a low setting to melt it to the consistency you need in order to glaze the cake.
Recipe here:
http://www.epicurious.com/recipes/food/views/Semisweet-Chocolate-Layer-Cake-with-Vanilla-Cream-Filling-233943
No comments:
Post a Comment