Krenyes tasty crispy exterior and fresh in the middle. This sense which contains dried shrimp tempura sushi. You are guaranteed to be addictive because of its unique flavor. ...
Many are used to savoring their leftover meatloaf as a sandwich. This time, add a new level of class to your comfort food by topping meatloaf with a Caprese/Bruschetta topping... ...
Krenyes tasty crispy exterior and fresh in the middle. This sense which contains dried shrimp tempura sushi. You are guaranteed to be addictive because of its unique flavor....
Interested in starting your own confection business? My partner is moving away and we're looking for someone who'd like to take her place and rent space in our shop. It's $600 a month and includes utilities. You'd get to use it at your convenience and it's already equipped. So if you're in the Baton Rouge area let me know if you're interested and I'll show you around.
Here's the info for the next cake tasting. If you're curious about how the cakes taste or you just want a few free cupcakes then this is your chance! Hope to see you there!
Date: Tuesday April 6, 2010 Place: 4608 Jones Creek rd. suite 250 (White Oak Village shopping center) Time: Open 2pm - 7pm
Thanks to everyone who came to the February cake tasting! Here's the info for the next cake tasting day: Date: Tuesday March 9th Place: 4608 Jones Creek rd. suite 250 (in the White Oak Village shopping center) Time: Open 11 am-7pm
I recently video taped myself making a chocolate doberge cake for my brother's birthday. A couple of friends were asking me how to do it so I figured I would share it with all of you. You start with 2 layers of yellow cake. Then it's filled with chocolate bavarian cream. Homemade is definitely the best. The cake supply stores sell some premade but it's pretty gross. Here's the recipe I used but next time I will use milk chocolate instead of semi sweet because I'm a milk chocolate kind of girl. This was found on grouprecipes.com
Chocolate Bavarian Cream
1 cup heavy cream 1 cup milk 1/4 oz. unflavored gelatin (one envelope) 5 oz. chocolate, chopped (semi sweet or milk) 1/4 cup water 5 TBS sugar 3 large egg yolks
Put the 1/4 c of water in small bowl & sprinkle the gelatin over it.
Put the egg yolks into a large bowl & whisk lightly to mix.
Add the sugar & whisk until smooth.
Put the milk into a saucepan & bring just to a boil.
Gradually whisk the hot milk into the yolks.
Then return the mixture into the saucepan.
Cook the custard over medium-low heat, scraping the bottom of the pan constantly with a wooden spoon.
Cook the custard sauce until it reaches 165 to 170°F on an instant read thermometer
Run your finger down the middle of the custard, & if the trail stays it's ready).
Melt the chocolate in a microwave.
Stir the softened gelatin into the custard, whisking until the gelatin is dissolved.
Whisk the custard into the chocolate.
Pour the mixture into a bowl & allow this to cool to about room temp.
Place in refrigerator for 20 mins, stirring every 5 mins.
Be careful when whisking the milk into the yolks. If you put too much hot liquid too quickly into the yolks, you will have scrambled eggs. Just pour in a small amount at first.
Ganache by: Chef Taz
8 oz. cream 1 TBS butter (optional but makes it stay really shiny even after refrigerating) 1 oz. sugar 12 oz (340 g)chocolate
Footnote White chocolate use nearly double the chocolate to cream 240 ml cream 455 g white chocolate
Break chocolate into 1/2 oz pieces and place in stainless steel bowl.
Heat cream, butter and sugar to boiling. Pour over chocolate and let stand 5 minutes. Stir from center out until smooth. After refrigerating 1 hour then fill your piping bag
Or use to ice your cake by pouring or spreading (allow to cool to room temp first)
So there are the recipes I used to make a Doberge cake. You can also make a lemon doberge cake by using lemon filling, white buttercream, and poured fondant icing with a little lemon extract added. Very good. And here's the video demonstrating how I made it.
I made this recipe out of desperation one day. I wanted something sweet and chocolate but I was out of everything I could possibly use to make anything decent. No chocolate chips, no cocoa powder, no milk, I think I may even have been out of sugar. What I did have was some frozen buttercream and one chocolate cake mix. I definitely didn't want cake but I remembered hearing someone mention being able to make cookies from a cake mix. So I looked it up on the internet and found this recipe that called for very few ingredients. Perfect! They came out similar to the Doozies from the Great American Cookie Co.
Cake Mix Cookies By Jan White
1 pkg. cake mix (any flavor but I've only made chocolate) 1 large egg 1/4 cup oil 1/4 cup water
Mix well. Just like cookie dough, drop on ungreased cookie sheet. Bake at 350 degrees for 13-15 minutes. When they've cooled down spoon buttercream on one and sandwich together. Feel free to add chocolate chips, nuts, oatmeal, whatever you want in your cookies.
Yay! I entered my topsy turvy valentine's cake in the Cakecentral online cake contest and I won second place. Yippee! Although I'm surprised it placed at all. There were some cakes that put my cake to shame, they were so well done. Oh well, unless they say they made a mistake in counting the votes, then I think it's awesome I came in second!
