I don’t have much time to describe the weekend feast I created with my fiancé for the football game, but I had to show you all how much better I got at cutting the 9′ round cakes in half! I learned from my mistakes last time with the Ganache cake– and made sure I put the smooth sides on the top so I didn’t have to ice the crumbly part.
I used the same cream cheese frosting recipe I had used for the Cinnamon buns last week because oh my god, it was so good. I also felt more confident using the butter knife to cut through the cake, keeping an eye on the size of each layer. The process of slicing, removing, picking up and flipping the piece over to the right spot on the cake is scarrrryyyy but somehow I was cool, calm and collected. It was a breeze. I’m really starting to get a knack for that part. I managed to avoid a lopsided cake!!
When it was time to actually eat the cake I was the happiest lady on the planet. Unlike the ganache cake, the layers were basically perfect. There was a little more frosting on the bottom layer but it was fitting as there wasn’t as much again until the very top. I signed up for a cake decorating class, so eventually I’ll have something more impressive to show for my cakes than just a spackle pattern on top.
As per usual, I had Ellie by my side the entire time. She was avid in trying to steal a bite but I had to keep it all to myself! I at least let her lick the plate when I was done 😉
I’ll update later today… A “French Roll followup” along with a few recipes! We made homemade marinara sauce for meatballs, as well as a Spinach Artichoke dip from scratch and oh my goodness! I know this is a baking blog but I’ll have to make an exception!
Every December my family hosts a Yankee Swap / Pot Luck Dinner. I made Creme de Menthe brownies this year. And yes, I am not ashamed to say I did “box” the brownies, but there’s more to these than that!
You have to make the frosting (which is your standard milk, confectionary sugar and creme de Menthe mixture) – and then melt chocolate with butter and pour it overtop and let harden. As you can see I didn’t exactly accomplish an even layer of either, but remember this is a beginner’s blog! Continue reading
I will be honest, this is the only ganache recipe I have used so far… So it’s fair to say I’m bias and that I don’t know what I’m talking about. I just figured perhaps if the mood strikes and I’m not at home or something, I can quickly refer to this and all future posts for guidance if need be. Also, it’ll be there for you, if you want to try what I’ve made for fun or to prove it can come out better- whatever floats your boat! Continue reading
The ‘baking bug’ really first hit me back in October. It just took me a few months to realize I was really developing a passion for this, enough of one to motivate this blog 🙂
These Devils Food Cupcakes with Fudge frosting were out of the box…But I’m still proud of them because it was genuinely difficult to make sure the batter was even. There are special scoops for that stuff right? I used the ladle that always makes the best pancakes… Continue reading
This last month I must have made at least 3 different kinds of brownie desserts. Most recently I made cream cheese brownies, which were incredibly easy to make and probably my favorite so far. I threw a few chocolate chips on top just, because.
Last week I tried, for the first time, making Chocolate Mousse and Chocolate Ganache as the filling/frosting for my first four layer cake. This required me to cut two 9′ round cakes in half, which I’d never done before. Surprisingly, it went very well.
You may or may not find it entertaining to know that until recently I was afraid of melting chocolate. Continue reading