Lynne
- posted
18 years ago
Lynne
The cake looks wonderful and you can never have enough chocolate! Lol!! Barb:o)
Oh wow! I remember that kind of cake pan. My great-aunt used to have one and I remember her baking cakes like that. HUSH!!! There is no such thing as too much chocolate! Sandy
WOW look at all that yummy cake and chocolate frosting! You can never have too much chocolate! Do you a have the recipe for the frosting and would you be willing to share it? I am always looking for a good chocolate frosting recipe! Nice job on the cake! Linda C
All I can say is YUMMY!
Chrissy
I just wanted to add...i have tried to do checkerboard cakes at work, and our method of making them sucks! LOL I wish I had the pan like you! It looks really nice!
I'd love to share. My note: the chocolate ganache whipped with the mixer took 21 minutes for it to come to soft peaks. I was almost ready to give up thinking I'd done something wrong. I timed the rest of the ganache for 40 minutes exactly and it was the perfect consistency to pour over the cake to coat it. It was surprisingly easy I thought. I used Nestle's chocolate as that's all I had and didn't want to go shopping and everyone thought it was wonderful.
Lynne
Chocolate Ganache
MAKES ABOUT 7 CUPS
4 cups heavy cream 2 pounds best-quality semisweet chocolate, finely chopped 1/4 cup light corn syrup 1/4 teaspoon salt
Note: This recipe adapted from "Martha Stewart's Baking Handbook" (Clarkson Potter, 2005)
Pampered chef sold the plastic insert for doing this a few years ago. Don't know if they do it anymore. BUT people like us who like to bake could probably pick one up on ebay from someone who got it as a gift and didn't know what to do with it. All it does is create a channel for the dough to be pour into the pan. Then you remove it, rinse it and do it on the next pan. Then bake the cake and hopefully it will be checkered or triangled like mine.
Lynne
Lynne
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