DeEttas

A couple of things could have happened, either your glaze may have been too cool or you may have "worked" it too much when applying. I assume your glaze was chocolate and cream? Kevin

I would keep away from storing in the fridge, the moisture will be pulled from the bread. Either keep it on the counter, or in the freezer.

This one is even richer...A Dobos torte. 6 layers of almon sponge and filled/topped with french buttercream. All of that is topped with a caramel coated genoise layer....

Fruit Torte. A loyer of short dough, topped with raspberry jam, three layers of almond genoise and vanilla italian meringue buttercream.

Does anyone have a good recipe for a milk chocolate ganache? The one that I have calls for 5.5 oz. of milk chocolate and 3 oz. of heavy cream. The ganache held together, but it stiffened and dried out a great deal the next day. I am looking for something like a forsting for a brownie that stays soft.

A Mixed Berry Tiramisu...There is something about making your own ladyfingers as opposed to buying them... Also, brownies filled with milk chocolate ganache and topped with caramel and pink sea salt....