4/20/2016

CHOCOLATETEA CAKE # TWO

Last week the ALPHA BAKERS were baking a ChocolateTea Cake Genosie.

I have never made a Genosie Chocolate Cake before and the first time I made it didn't look like it raised that much so I decided to make this ChoclateTea Cake again because I thought that the cake layers didn’t cook enough or I didn’t do beat the eggs right and also I think I cooked the choclate too much for the batter, but I know next time lol...lol.. Sorry Marie but I hade to.. P.S. I 'm very happy with the cake and it almost looks like the one in the Baking Bible 😎 !!!!
Cake, it is a Rich, Moist and Chocolatey and I forgot to say that the lemon liquor gives the Chocolatetea Cake more flavor..  
This would be good for people that love chocolate a lot, but not for me....
Would I make this ChocolateTea Cake again "ones in a while"...

I decided to make some changes to the cake, made the cake in two 8 " by 2"high round pans,  used lemon oil in the batter, for the syrup used lemon liquor, added some lemon liquor to the ganache and had to made the (Crème fraîche from the Cake Bible pg. 260)...
Beautiful!
Look at that  puffy cake layers!
                 Absolutely Delicious
Spread the ganache on the sides of the cake and on top...
Look at those layers ,  they actually Rose a bit over 1 1/4 inch each layers/ Added the ganache in the middle of the cake and placed the second layer on top.
 I whipped when it was at 75F.
 Cooling off the chocolate ganache. .
 Crème fraîche is in a pan with the heavy cream simmering and added to the chocolate and processed while running the motor. .
 Making the crème fraîche from the cake bible.
 Processing the chocolate small...
 Ready to spray the chocolate layers.
 Ready with the syrup and cooling.
 The chocolate layers are cooling and Scraped the top hard crust off...
 Pans are ready and filled with the batter and into the oven.
 melted the chocolate and whisked in the flour then fold in 1 cup egg mix and them added the rest of chocolate mixture in 3 part into the eggs mixture with a balloon whisk gently mixed it...
Got all the ingredients ready..
Absolutely  Pretty
From The Baking Bible!!

4/13/2016

The Chocolatetea Cake

This week the ALPHA BAKERS are baking a ChocolateTea Genosie Cake , it is a Rich ,Moist and Chocolatey and I forgot to say that the lemon liquor gives the Chocolatetea Cake more flavor..  
this would be good for people that love chocolate a lot, but not for me....
Would I make this ChocolateTea Cake again "ones in a while"...

I decided to make some changes to the cake, made the cake in two 8 " by 2"high round pans, after cut them in half, used lemon oil in the batter, for the syrup used lemon liquor, added some lemon liquor to the ganache and had to made the (Crème fraîche from the Cake Bible pg. 260)...
I also made white and Dark chocolate curls for the top of the cake and added Golden Gologourmet..
 
                   Simply Delicious! 😉
Added the chocolate curls on top and sprinkled some Golden Gologourmet..
     You can see the open cut of the cake. ..
Deiced to give some of the cake to my Neighbors Michelle and Graham...As you can see my neighbor graham is smiling...
All ready to frost the cake.. again I forgot to take a picture of cutting the layers and frosting it..
Chopped the chocolate  and put in a food processor and processed  it small, while the motor is running poured the crème fraîche and pressed through a stained , let set for 1 hour,  but I cooled it with cold running water ,whisked it with a hand whisk motor.
Placed the crème fraîche and the heavy cream in a medium pot and bring it to a boil then lower to simmer until completely mixed.
Have the crème fraîche ready and the 35% heavy cream ready..
Chilled the ingredients for 15 minutes in the freezer , whisked it on high speed until stiff peak...
Got all the ingredients ready for the crème fraîche in the Cake Bible pg 260...
Scraped the batter into the pans and into the oven, after baked toke the out to cool completely. P.S. forgot to take a picture. 
Now added a bit of chocolate mix it in 3 parts and folded it until all done..
Added 1 cup of the egg mix and fold it. .
Combine the chocolate and flour. .
Whisked the egg and sugar mixture until it quadruple in volume...
 Beat the eggs and sugar , set the bowl over simmering water.
Cooked the chocolate and boiling water together. .
Got my two 8"by2"high round pans ready and brushed some butter on the inside of the pans and cut out parchment paper to put on top of the butter, put cake strips around the out side of the pans...
Have all the ingredients ready for the cake batter...
Here is a picture of all the white chocolate curls , after I made the dark chocolate curls. .
 Scrape the chocolate curls , placed them on a flat plate and in the fridge so they will not melt..
Spread it spread it on the marble table back and forth and let it dry about one minutes.
Melted the white chocolate. ...
                Absolutely Yummy....
 From the Baking Bible!

4/10/2016

Meringue Cranberries Birch Twigs

This week the ALPHA BAKERS are baking meringue cookies.
I have made these lovely meringue Birch twigs before and had a bit of a problem because of my arthritis in my hand, so I decide to make them again. .

These meringue Birch twigs are fragile ,light  and airy, flavory ,and crispy.

I decide to add about 1/4 cup of dried cranberries chopped very small and just vanilla extract, I got 24 X 12" inches twigs.

These pretty flavory meringue brich twigs are also very fragile , I broke a few too just by picking them up!!

              Simply Delicious and fragile!
           Absolutely light and cripy
 Used a plastic bag and cut a small cut so I could pip thin chocolate over the twigs..
Melted the chocolate over simmering water.
Out of the oven  to cool. .
 I piped 24 x 12 inch and now ready to bake for 1 hour and 20 minutes,  the oven off and left inside for another 2 hours. .
Can you see the little small bits of cranberries in the meringue.  Meringue is ready to be piped,  using a 12 inch round tip and a plastic bag.
 Because of the amount of egg whites and cream of tartar , I whisked it by hand to help it before whisking in the stand mixer and added the dried cranberries at the end of whisking for a couple of minutes ...
Processed the sugar in a smaller food processor and process it very fine..
 Have all of the ingredients ready plus the egg whites..
            They look pretty and taste good!!
               From The Baking Bible