What's baking? Layers of chocolate chip Cream Cheese Pound Cake (recipe based on CC follows) with chocolate filling, covered with vanilla butter cream and chocolate fondant. Hand made gum paste flowers and royal icing stenciled sides cover this little 6" cake.
3 sticks butter, softened
2 1/2 cups granulated sugar
1/8 teaspoon salt
1 (8 oz.) package cream cheese, softened
6 eggs
3 cups sifted cake flour
2 teaspoons vanilla
mini chocolate chips
Preheat oven to 325 degrees.
Mix butter, sugar and salt until creamy. Add cream cheese and mix well. Add eggs, one at a time, alternating with the flour. Add vanilla and beat the entire mixture for 2 minutes. Fold in chocolate chips. Pour into a Large (12-cup) greased and floured tube or bundt cake pan, Bake for 90 minutes.
Remove from oven and allow to cool in pan 10-15 minutes before inverting onto a cooling rack to cool completely.
What's baking? Layers of chocolate chip Cream Cheese Pound Cake (recipe based on CC follows) with chocolate filling, covered with vanilla butter cream and chocolate fondant. Hand made gum paste flowers and royal icing stenciled sides cover this little 6" cake.
Class at the Garden State Cake Show in Lambeth with Sheila Miller yesterday. I love learning new techniques. This one is a very old method of layering royal icing piped lines that is supposedly making a comeback! It's quite time consuming and requires a steadier hand than I have, but I love the dimensional effect- not captured too well in the photos of my practice board. Would like to try to translate the technique into some contemporary architectural design.
After yesterday's cake. I decided to try to learn more about chocolate ganache so I made Chocolate Ganache Cake from Epicurious (Minor variations include using very strong espresso coffee instead of the espresso powder and boiling water since I recently ran out of espresso powder. And I only had 1 cup of brown sugar so I used that and some white, but cut back the total amount.)
Posts
