I didn't want anyone to be disappointed - so I made an approval sample...
The cake was Classic White Layer Cake from BI baked in a 9x9 pan (left over batter was used for cupcakes).
I cut the finished cake into 4" wide strips so they would fit on that cool rectangle plate.
- White chocolate and milk chocolate ganache was striped onto the first layer.
- They were suppose to taste like caramel - they didn't.
- The texture and flavor were good
- The white chocolate ganache found its way into some ice cream - this was not so good.
- A swiss butter cream frosting with almond flavoring.
- The Cornelli Lace technique is from class - I like the look but need to refine it...
- I think all the borders "over-accessorize" this cake - I seem to do this often...
NOTE - the cupcakes mentioned above were not too popular. They were very very soft and had no body (they actually did not get eaten.....). I don't know if that was a user error (ie - me) or the particular batter. The texture of the cake was, however, excellent!
Never done a sheet cake before... Hm.. I'll have to give that a try. It looks wonderful - how could anyone say "no" to this??? Glad they liked it - I'm sure they were all impressed... I don't think the icing looks over done... it's just right!
ReplyDeleteThe cake is beautiful!
ReplyDeleteYou asked a question on my blog about freezing egg whites. Here's a link to a helpful tip: http://www.tablefare.com/blog/2009/01/18/freezing-egg-whites/
This is how I learned to do it. It sounds so weird to freeze eggs, but it works great. I just pull out the number that I need and thaw them in the fridge overnight. I've heard that yolks get grainy, so I have only tried it with whites.