RWood
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Posts posted by RWood
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52 minutes ago, keychris said:
They look wonderful, how do you get the perfect orange pattern?
It's done with a texture sheet and cocoa butter. I just spread it on, then when it's set, scrape the excess off, then take a paper towel and buff away what's not in the pattern.
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Holiday chocolates this year. It's always easiest just to feed people :). But, still wears me out with working in a restaurant and then coming home to do these.
Starting at the top dome:
Coconut Creme (really fast buttercream coconut filling, mainly for my mother
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Red Wine (butter ganache with Nocking Point Wicked Aim Cabernet-still gotta work on the wine thing, hard to get the wine to show through enough)
Spiced Orange Tea (white ganache with orange spice tea, orange oil and extra cloves)
Peppermint (white ganache with crushed peppermint)
Passion Fruit (white ganache with passion fruit, orange zest and PF liqueur)
Absinthe (dark ganache with Pacifique Absinthe)
Black Raspberry (dark ganache with black raspberry purée, very yummy)
Peanut Butter with ground honey roasted peanuts
Mexican Coffee (milk and dark chocolate ganache steeped with Verve espresso, vanilla bean, cinnamon sticks and Kahlua)
Honey Vanilla Caramels in the middle, one with Maldon flakes and one with smoked Maldon.
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I've been asked by a friend to make him a Thor's hammer cake for his birthday for a while now. I finally made myself make the time this year. He's big in the cosplay world, and Thor is the character he's known for. He was thrilled. I'm just glad I was able to pull it off
.The hammer and base are chocolate cake with raspberry ganache, and the handle is Rice Krispie treats.
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Thanks, it was a fun cake to make. I just kinda winged it on the design. I dug out all the smallest cutters I had and just went with that. The board is nothing unusual. It's a foam core board that I covered in black fondant. The white cut outs are the same as the black ones on the skull. Some odd little cutter that I found at Sugar Art Studio. Called Nova. Supposed to be able to use it in a multitude of shapes and directions. The board was supposed to have a ribbon to cover the white part, but that and not removing the other cake from the cardboard are what happens when someone else sets up things.RWood, love the cakes especially the skull. Nice play on the traditional sugar skulls we see in Mexico. What is the skull sitting on?
Is it paper, fabric or what? It is just fantastic and I covet it
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Here's the ingredients list for the Felchlin sugarfree:
cacao kernel, sweetener (E965: maltitol), cacao butter, emulsifier (E322.: sun flower lecithin), vanilla* Madagascar. Cacao minimum 62%.
HTH
Chris
Thanks! I'm gonna get a couple of pounds and give it a shot.
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Thanks, I did find that page. Their prices and amounts were way more than I need. I did find this from Swiss Chalet:On the Cocoa Outlet's homepage for sugar free chocolates, it states that the sweetener used in the SF chocolates (all brands on the page), is Maltitol. So, I'd guess that applies to the Felchlin as well.
Here is the link to the page... http://www.cocoaoutlet.com/index.php/chocolate/sugarfree.html
While I have not tried the SF Felchlin, I would guess its top notch, as the other offerings I have tried were nothing short of fantastic. Hope that helps.
A
http://www.scff.com/catalog/product/view/id/215/
May give it a try.
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Sugar free. I did a little more digging, and I found the Valrhona, but it was a bulk order, and 6 week lead time. So, they must not produce it like the regular. And, most of the info about it is a few years old.
I have found one by Felchlin, 62%. Says it sugar free, but doesn't say what the sweetener is. They also have a milk chocolate. Both between $13-15 a lb.
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Has anyone found a good sugar free chocolate to use for molding? I have seen one from Valrhona, but that's been a while back, and haven't had any luck finding anyrthing recently.
I have a few friends that are diabetic, and have asked me several times about making sugar free. I plan on giving chocolates this year, and was going to see if I could make them some as well.
Thanks!
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Two cakes for a wedding reception/Halloween party combo. The skull was used as the groom's cake, and the tiered cake is covered in wafer paper printed with an image similar to their invitations. Cake lace spider webs and fondant branches.
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Got in a 25# case of Seckels this week. I just love them, so cute.
This is an almond cake, with the pear poached in Zinfandel, orange, star anise, cardamom and vanilla. Serving it with mascarpone ice cream and the reduced poaching liquid. Very fall/wintery favors.
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Oban is 100%, unsweetened. Can't say if it's the same as the bar, I've never tried them, but I wouldn't think it would be that different.
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I have never tried a hickory nut and had hoped to i wonder how strong they are?
Hickory nuts are one of my favorites. They are similar in flavor to black walnuts, not as strong, and a little different. You need a Mack truck to crack them though
. With very little reward after. I used to sit and dig them out as a kid. I've seen them online, shelled for $30/pound. If you've ever tried to shell them, you will know why. I really want some now
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My aunt used to make a black walnut layer cake. Loved it when I was little. I saw a similar recipe on Hammons black walnuts site http://www.black-walnuts.com/recipe/fancy-black-walnut-cake/. Been meaning to try it. The same site as a pie recipe too.
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Apple Crisp Ice Cream sounds quite doable. And do you have crust in your Pumpkin Pie Ice Cream?
Doubt I will do just crust, may go with ginger snaps.
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I have Apple Crisp ice cream in the works right now, and pumpkin pie lined up. I have made lemon meringue ice cream. It was well received, but I'm not a meringue fan. I just baked a half sheet of meringue until lightly browned and dry. Then, crushed the pieces and added it to the lemon ice cream.Many batches of Apple Pie Ice Cream later and I'm still in love...think it's the crust factor although I am embarrassed to say so. I've never had cookie dough ice cream, but I imagine it's pretty much in the same category.
I'm thinking about making Pumpkin Pie Ice Cream...or pretty much any pie ice cream...well, not Lemon Meringue...fruit pies, nut pies,...???? Thanksgiving (in October here in the Far Frozen North) might be a good time to try the Pumpkin idea.
This has got to be one of my favorites: rosemary brown butter with hazelnuts. So good, I may put it with a fig special this weekend.
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Two new ones this week:
Chocolate Smoked Porter with stout candied bacon (I used the smoked porter from Stone Brewing)
Sort of a Snickers-peanut butter ice cream with caramel swirl and chocolate covered peanuts. I went no egg with this one, the last couple of PB batches were grainy, and this one came out much smoother.
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When I make mint chip, I only use fresh mint leaves. I've never been a fan of mint extracts, never get the right flavor.
I have found that if you use a vitamix to burr the mint leaves with part of the milk/cream before heating, you'll get a lot more flavor. And it helps with a natural green color as well. It has gotten an murky brown color to it at times, but once I've tempered it with the egg yolks, it's fine.
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Those were made with Tappits. There is also a brand called Clik Stix I believe. They are plastic strips with each letter in alphabet order. You just roll fondant really thin (I also add a little tylose powder to stiffen the fondant), then cut each letter. You have to whack it against the table edge to get them to pop out.Do you have a stencil for getting the lettering that even? Or how is that done? I'd love to be able to replicate the effect on my cakes.
Here's a link on Amazon that shows various ones:
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The Star Wars cake got changed to Maleficent. My friend I made it for is into the whole Cosplay thing, and she usually dresses as that character.
The plaque is gumpaste, painted with cocoa butter mixed with petal dusts.
She almost cried when she saw it, was a big surprise.
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Yoda!
First step for a Star Wars cake I'm making for a friends birthday in a week or so. My first figure, I think he's cute.Now, gotta figure out a Death Star, and maybe Chewbacca.
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I never thought this past week would end! I had cakes everyday, dunno what was up with that.
Here are two of them:
The red poppy cake was for a same sex wedding, they got married 20 years to the day they met, awww
.The next one, had a lot of flowers (plus the poppies) that I had to make at home (grrrr) because at had no time at work to get them done.
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Check out this link http://theshortcakes.com/blog/?p=8
It is for a kosher fondant. I have not personally tried it, but it might be a start.
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I've used a base recipe like this and subbed different fruit purée's for the orange juice, and they still have the lacy look.
This tuile here is made with strawberry purée, sometimes they will hold some of the pinkish color, but this photo doesn't show that.
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RWood, check out Ann rerdon and how to cook that, she has an avengers cake.
I've seen some of her stuff, will check it.
Confections! What did we make? (2014 – 2016)
in Pastry & Baking
Posted · Edited by RWood (log)
I hadn't planned on chocolates for Valentine's, but my cousin asked me to make some to sell in her shop. So, I made a small selection. Tried a few different colors I had, and a different texture sheet. Not sure I like it as much as the other.
And, I made an attempt at cashew brittle, similar to See's for people who know it. My mother and a good friend have been asking for me to try it. Basically toffee with cashews, white chocolate and coconut.