11.02.2007

Chocolate cake


for 2 special people- Tom and Reed...Happy Birthday!
The chocolate flavor was made especially for Tom and the decoration was feminiely decorated for Reed. :) The shiny coating was made from ganache while the inside is a gateau cake with chocolate cream and bits of peppermint feuillitine. (Feuillitine is a kind of french crepe that has been dried, looks like cornflakes but more fragrant). The flowers were piped with royal icing tinged with garden tone pink and blue to get a purple-ish hue. I allowed it to dry out for a day before placing it on the cake. The royal icing has to be extremely stiff to allow the roses to hold it's shape. If icing is not stiff enough, add more icing sugar or meringue powder.
I must say that it was quite an experience making this cake!. I wanted it to be perfect and am glad that it came out well. :)
The candles won't blow out...the last resort would be to dip it in water!
I love popcorns- not the microwavable one (on the left) BUT the freshly made one from corn kennels! Aimee made them super yummy...3 batches wasn't enough! lol
How it's briefly made: (thanks to Aimee! ** Note that it's modified from the first post)
Heat 1/4 cup oil in a big saucepan with a lid on medium high heat. Put 1/2 cup popcorn kernels into the oil and cover the pan. When any kernel starts to pop, add in 1/4 cup sugar or dashes of cinnamon powder. Start shaking the pan every few seconds. Once the popping slows to several seconds between pops, remove the pan from the heat, dump the popcorn immediately into a wide bowl. If salty version is preferred, add salt instead of sugar and use butter instead of canola oil, for the buttered flavored version.
Several friends came over and I made these spiced pumpkin pancakes. for breakfast. YUM :)

4 comments:

Anonymous said...

lol .. slight modifications to the popcorn recipe. it's 1/2c popcorn and 1/4c oil (or butter/margarine for more flavor). sugar goes in when the first popcorn kernel pops. for salty version, don't put any sugar at all ... add salt afterwards to taste.

Cherry Z, RD said...

Hi! I guess it must be you, Aimee! lol Thanks for the corrections. I thought I heard 1/2c oil and everything else 1/4 cup. ;p
cheers

Elizabeth said...

Hi Cherry,

The flower on the chocolate cake loooks lovely !! U are so good at doing it.

elizabeth :)

Elizabeth said...

Hi Cherry,

I made the chocolate gateau cake, i use the feuillitine, its so crunchy & nice. Next time will try coating with ganache, easier to coat. Can see the picture at my site.
eliz :)

Disclaimer: All the recipes posted are for my personal references and/or adapted from mentioned instructors or books. They/I reserve the rights to it. Please remember to cite your sources! Thank you.