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RWood

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    East Bay Area, CA

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  1. This is one I use that has both. It's like most mud cakes in that it tastes better a day after baking. Very sturdy and moist. I was looking for a cake that was very chocolatey, and I usually use a dark Valrhona in it, 65-70%. American Mud Cake
  2. RWood

    Brazil nuts

    It's been awhile since I made it, it's probably similar. I remember it's slightly dense, chunky from all the nuts and coconut.
  3. RWood

    Brazil nuts

    I've always loved them too. Used to crack them at my aunt's house around the holidays. Now I just buy them shelled. Here is a cake recipe that's pretty good. I never layered it with the dulce, just used it as a single layer. The creme de cocao and coconut were added to the original recipe, or kind of a combination of two recipes. It's been awhile since I made it. BRAZIL NUT TURRON INGREDIENTS X1 X2 X3 WHOLE EGGS 4 EA UNSALTED BUTTER, MELTED 3/4 CUP SUGAR 2 CUPS CAKE FLOUR 1 CUP BAKING POWDER 1 TSP BRAZIL NUTS, FINELY CHOPPED 2 CUPS CREME DE COCAO 1 TSP VANILLA 1/2 TSP SHREDDED COCONUT 1/2 CUP DULCE DE LECHE, FOR SERVING OVEN 350F. BEAT EGGS AND SUGAR ON MEDIUM SPEED UNTIL LIGHT AND FLUFFY. ADD MELTED BUTTER. ADD FLOUR AND BAKING POWDER AND BEAT ON LOW SPEED. ADD BRAZIL NUTS, FOLDING IN BY HAND. POUR INTO TWO GREASED AND LINE 8-INCH PANS. BAKE 25 MINS. COOL. LAYER TOGETHER WITH DULCE DE LECHE.
  4. So, my mom buys about 4lbs of strawberries, then says, "we gotta do something with these" ๐Ÿ™„. We means me ๐Ÿคจ. So, I remembered seeing a quick recipe on Smitten Kitchen for a summer strawberry cake. Came out pretty good. Warm with vanilla ice cream. Just cake batter with a bunch of strawberries thrown on top. Be good for a picnic.
  5. Probably depends on the area. For regular ones, I charge $2.50. More elaborate decoration like these, probably $3.50. I buy them in Seattle when I visit, and I pay $2.50 at LePanier in the market.
  6. Since it's Spiderman weekend for the movie, I decided to make some Spidey Macs, with a few Deadpool. Also Birthday cake Macs with the leftover blue.
  7. I just received this email: Now Available - 73.5% Apamate, 70% Gran Saman, and 61% Mijao Discos! We are excited to announce that our Apamate, Gran Saman, and Mijao discos are now available again! Due to ongoing socio-political problems in Venezuela, there were delays in production of these popular products, and we apologize for the unavailability and appreciate all of our customers' support. But if you've been waiting for more of these delicious dark chocolates, just head to www.chocolates-elrey.comor call us today at 1-800-357-3999!
  8. Good to know, thanks. I completely understand about the not buying. The one friend I'm making it for, I told her I would try it if I could. The other, he always comments about sugar free when I have made normal chocolates. If he wants some, he can pay for them. I don't see him too often anyway, so he doesn't warrant free ๐Ÿค‘.
  9. Thanks for the info. I'll probably get a couple of pounds of it to try. I have used a maltitol sweetener for a chocolate pie for my friend, and the taste wasn't terrible. She also uses it in her coffee. I figured that the sugar substitute taste was my biggest issue. I'll let ya know!
  10. Anyone tried this? I don't have any experience with sugar free chocolate, and I have a couple of friends that are diabetic. They keep asking me to make sugar free bonbons. Does it mold ok? Ganache the same? I'm willing to give it a shot, and was gonna order some from AUI when I order regular chocolate. Thanks!
  11. Finally, after a few years of trying to get to it, the Death Star cake for my friend Sandie is finally done! She didn't need a lot of cake, so I made the bottom with a half sphere of styrofoam, and the top is chocolate Stout cake with ganache and white chocolate buttercream.
  12. I'm not a bread maker, but I decided to make focaccia. It's been years since I even thought about bread. I've had to make it in previous jobs, but it's never been something I really liked, compared to cakes and chocolate. This is an Italian potato focaccia that has always been a favorite, with rosemary and Fleur de sel.
  13. I'm not sure how it would work in bon bon, but I was looking into ice cream that flavor for some one (didn't end up making it), and most of what I found was people would use the dry cake mix. Would that work too add it to a ganache? Seems kinda weird, but ๐Ÿคทโ€โ™€๏ธ.
  14. There are several versions of the WASC, check cakecentral.com and search for the original one by kakeladi. I ended up using the one by Liz Marek on sugargeekshow.com. That one is different in that it has butter added, along with milk instead of water. If I were to use it again, personally, I would back off the additional sugar a little, and cut the almond extract in half. Kakeladi's seems to be loved by tons of people that have tried it. I might try it one day to see what all the fuss is about.
  15. Made a cake for my mom's cousin. She loves basic white birthday cake, so I tried the WASC recipe for the first time. I only make scratch cakes, so using a mix is a no no for me. But, this actually tasted better then just a plain mix. The additions helped improve the texture greatly, didn't seem like a mix as much. She loved it though. I used the Ruby chocolate for the ganache drip since I was going for a pink color anyway.
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