oli

I would really like to know about that, since I don't plan on buying a spray gun.

I liked the photo so much that I downloaded the recipe and plan to make it first thing, when I get some spare time. While I searching for the recipe I ran across this comment and I am hoping you can tell me what you think this person did wrong, just so I that I pay special attention and it comes out just as good as yours did. "This coffee cake looked gorgeous, all tan and shiny with apricot glaze. Then I cut it in half and the insides oozed out, but not in a good “I want to eat that” sort of way. I don’t know what went wrong, exactly, but I was so mad that I threw it in the trash without even taking a photo. I made the dough the day before and it came together pretty easily. After the first rise, the dough is rolled out and spread first with an almond paste mixture, then dried apricots soaked in amaretto and sprinkled with chocolate chips. Next you roll the dough up like cinnamon rolls before cutting the roll into decorative shapes. I noticed, as I was rolling up the filled dough, that it seemed very soft and slack. It didn’t hold together in a cylindrical shape, but puddled out on the baking sheet. As I read Mushet’s instructions on cutting the dough, I became very confused. I think it is supposed to appear “woven,” but I’m not sure as there is no picture of the overall finished product. I finally gave up and just left it as one long roll which I let sit overnight in the refrigerator before baking off in the morning. The dough inside pretty much disappeared into the filling. I ended up with a cooked outside “shell” and a raw inside. I was also disappointed in the taste. I found it much too sweet and the almond paste overpowered everything else. I don’t think I’ll attempt this recipe again as it was quite a bit of work (not to mention expensive) and I didn’t even like the flavor."

Gorgeous photo, good enough to want to lick the screen.

WOW,WOW

dystopiandreamgir, absolutely outstanding as always. I know whenever you post something its going to create alot of wows here. I have that tool for creating woodgrain. Did you create the woodgrain on a sheet of chocolate and then cover the log with that woodgrain chocolate?

Outstanding

Thanks, that helps alot.

I got this recipe from this site in Jan.2008, but I forgot the ingredient quantities. The person who was kind enough to post it mentioned "i can't recall when I got it, but it was used in one of Johnny Iuzzini's demos at The Chocolate show." Here's most of the procedure, maybe someone might have the quantities. "TO MAKE FROSTING: Melt chocolate in heatproof bowl set over saucepan containing 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and set aside. Meanwhile, heat butter in small saucepan over medium-low heat until melted. Increase heat to medium; add sugar, corn syrup, vanilla, and salt and stir with heatproof rubber spatula until sugar is dissolved, 4 to 5 minutes. Add melted chocolate, butter mixture, and cream to the bowl of a standing mixer and stir to thoroughly combine. 5. Place mixer bowl over ice bath and stir mixture constantly with rubber spatula until frosting is thick and just beginning to harden against sides of bowl, 1 to 2 minutes (frosting should be 70 degrees). Place bowl on standing mixer fitted with paddle attachment and beat on medium-high speed until frosting is light and fluffy, 1 to 2 minutes. Stir with rubber spatula until completely smooth.

I've tried to find the recipe, would you mind sharing it? Thanks

Gorgeous

Nice photography

Have you tried this one? http://www.cheftalk.com/forum/thread/45372/finally-that-perfect-homemade-yellow-cake

You are killing me. I LOVE Dobos Torte. WHen I was a kid we travelled a lot to Hungary and I remember we always bought Dobos Dorte form a fabulous bakery in Budapest. They would put my 1 slice of cake in a beautiful box with a ribbon and Id shlep it proudly around for a while. memories. sigh I wonder if you went to this bakery called, Gerbeaud. It was and still is, the typical old traditional coffee house where a lot of business deals where made. You still see an elegant lady with her puddle(sitting in a basket) having a cup of coffee and a bit of pastry. http://gotohungary.com/site/upload/2008/01/GerbeaudHaz_kulso.jpg

I'd love to see a slice of that wonderful cake.

WOW, a Deutsche Toyota

For my birthday party with friends a couple of years ago, I made MY OWN cake. Chocolate cake bombe, filled with two chocolate mousses: milk and dark, covered with 70% ganache, with white chocolate shavings on top. That's how its done in the old country. When you have a birthday, you make a cake, and then invite guests and friends to celebrate your day.

Also, remember if you didn't already know this, but add your rum when you take it out of the refrigerator, and beat it down.

That's the secret, it has to be at just the right temp. After you've done it awhile you will get a feel for it as far as it being too cold or too warm.

I made Alice's Chocolate Ruffle cake a number of years ago,after seeing it on PBS with Julia Child, and the ruffles came out perfectly. I've been pretty lucky with making ruffles, with her instructions, it has not failed yet.

Lemon torte Looks wonderful. I love anything lemon. Would I be able to find the recipe on line? Thanks

Do you remember what the frosting like - whipped cream or buttercream consistancy?

Thanks, that makes me feel somewhat confident.

Here's a link to a slice of the cake My link

Thanks, I saw that one and it did not look like it, similiar idea though.