Vanilla Cognac, White Chocolate & Double Chocolate Cakes

Baking By snarkybaker Updated 30 Jan 2009 , 3:52am by mcdonald

peacockplace Posted 3 Jul 2007 , 10:56pm
post #31 of 87
Quote:
Originally Posted by txkat


6 oz. excellent quality white chocolate




I was just wondering if you had any name brands that you prefer?

briannastreats Posted 3 Jul 2007 , 11:15pm
post #32 of 87

Thank you for sharing these!! I've been dying to try some good scratch cake recipes (I've been using dr'd mixes for a long time).

Question though... where do I get white creme de cocoa??

snarkybaker Posted 4 Jul 2007 , 12:58am
post #33 of 87
Quote:
Quote:


Question though... where do I get white creme de cocoa??




ABC store...pretty cheap, around $8 750 ml bottle. You may be able to get a little one for 3 or 4 dollars.

katwomen1up Posted 4 Jul 2007 , 1:07am
post #34 of 87

Thanks again txkat, I can't wait to try all of these, the sound so delicious.

kat

jesaltuve Posted 4 Jul 2007 , 2:36pm
post #35 of 87

You can lso just grind almonds in a food processor and then add some flour from the recipe to grind up finer. That is in essence what almond flour is, finely ground almonds. I do this any time I don't have almond flour on hand.

snarkybaker Posted 4 Jul 2007 , 2:55pm
post #36 of 87
Quote:
Quote:

You can lso just grind almonds in a food processor and then add some flour from the recipe to grind up finer. That is in essence what almond flour is, finely ground almonds. I do this any time I don't have almond flour on hand.




She is absolutely right. Just make sure 1- the almonds are peeled (little brown speck in your cake are not pretty) and 2- don't overprocess, or you will wind up with almond butter...but that's another show ....

jesaltuve Posted 4 Jul 2007 , 2:57pm
post #37 of 87

That's funny (about the show) You know , I like the specks...but I know for a nice "white wedding cake"...not so pretty!!!!

briannastreats Posted 7 Jul 2007 , 12:52am
post #38 of 87

Thank you, txkat!! I'll add it to my grocery list for next week, and try one of your cakes!!

dabear Posted 13 Jul 2007 , 12:17am
post #39 of 87

Thanks for sharing some of your recipes!

daranaco Posted 13 Jul 2007 , 1:42pm
post #40 of 87

txkat, have I mentioned that you are my hero? I know you would have won the scratch cake throwdown.

snarkybaker Posted 13 Jul 2007 , 6:04pm
post #41 of 87

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Gosh, Thanks!

maryjsgirl Posted 14 Jul 2007 , 5:28am
post #42 of 87

OK many people have said they were going to try these recipes out, but no reviews yet???? icon_smile.gif

snarkybaker Posted 14 Jul 2007 , 11:24am
post #43 of 87

I've read a couple of reviews of the vanilla cognac, and two of the white chocolate. The double chocolate is widely used as it is very similar to an epicurious recipe ( It may be exactly the same, but it's early in the AM and I am too sleepy to go googling at the moment)

majormichel Posted 17 Jul 2007 , 6:14pm
post #44 of 87

Great recipes, thanks for sharing.

ladyonzlake Posted 25 Jul 2007 , 1:15am
post #45 of 87

Thanks so much for these recipes! I got the chocolate one from Epicurious and it is my main chocolate cake recipe. My question is what filling do you use in your Vanilla Cognac cake and what flavor frosting do you use on it?
Jacqui

snarkybaker Posted 25 Jul 2007 , 2:13am
post #46 of 87

I fill the vanilla cognac with everything from home made raspberry jam to vanilla custard to ganache. It is really just a perfectly rich yellow cake. It makes very nice sophisticated desserts like Casey's cake which is double torted and filled with both passion fruit curd AND fresh raspberries with vanilla custard. Then frost with either Amaretto or Vanilla Cognac French buttercream.

ladyonzlake Posted 25 Jul 2007 , 3:08am
post #47 of 87

Mmm, yum I can't wait to try it out! I'm hoping to try the White Chocolate cake soon as I've been trying to find a good recipe for this.
Jacqui

ladyonzlake Posted 26 Jul 2007 , 7:05pm
post #48 of 87

Txkat, I'm making the vanilla cognac cake today and have a couple questions. Do I need to use a spring form pan or can I use a regualar cake pan? Does this recipe make 2-9" rounds or just one? Thanks in advance!
Jacqui

snarkybaker Posted 26 Jul 2007 , 7:39pm
post #49 of 87

It makes one 9X 21/2 inch round. You can make it in a standard round, just be sure to cool it thoroughly before depanning, and make sure you lube you pan well.

ladyonzlake Posted 26 Jul 2007 , 7:58pm
post #50 of 87

Thanks so much! That Navan was expensive stuff ($38 plus tax)! It smells delicious! I'll let you know how it turns out for me. I'm going to fill it with raspberry filling and frost with IMBC infused with the vanilla cognac.
Jacqui

snarkybaker Posted 26 Jul 2007 , 8:04pm
post #51 of 87
Quote:
Originally Posted by ladyonzlake

Thanks so much! That Navan was expensive stuff ($38 plus tax)! It smells delicious! I'll let you know how it turns out for me. I'm going to fill it with raspberry filling and frost with IMBC infused with the vanilla cognac.
Jacqui




Navan Vanilla....because you're worth it icon_wink.gif Sounds like a great cake.

Botanesis Posted 26 Jul 2007 , 8:13pm
post #52 of 87

Great recipes!

ladyonzlake Posted 26 Jul 2007 , 8:37pm
post #53 of 87

Oh, one more thing...is it really 2 Tablespoons of vanilla extract or did you mean teaspoons?
Jacqui

snarkybaker Posted 26 Jul 2007 , 8:42pm
post #54 of 87

Yes I mean Tbs...it's a very vanilla cake.

ladyonzlake Posted 26 Jul 2007 , 8:49pm
post #55 of 87

Thanks txkat, I'm getting ready to mix it up. I'm gonna make it into 2-6" rounds for a dinner party we're going to tommorrow night.
Jacqui

cococakes Posted 26 Jul 2007 , 9:05pm
post #56 of 87

Thank you for sharing your recipe with everyone. icon_biggrin.gif

I just have one question, for the vanilla cognac cake you don't have to use b. powder or b. soda? I just want make certain that I'm reading it correctly.

gidgetsmom Posted 26 Jul 2007 , 9:06pm
post #57 of 87

The Navan is to die for...just the aroma alone makes me feel all floaty. Definatley worth the big bucks.

I really did not like the filling/icing I tried with my initial Vanilla Congac so I'm going to give it another go soon...

ladyonzlake Posted 26 Jul 2007 , 9:29pm
post #58 of 87

Gidgetsmom, which icing/filling did you use? I'm hoping a combination of the vanilla cognac and vanilla extract in IMBC turns out.
Jacqui

gidgetsmom Posted 26 Jul 2007 , 9:46pm
post #59 of 87
Quote:
Originally Posted by ladyonzlake

Which icing/filling did you use? I'm hoping a combination of the vanilla cognac and vanilla extract in IMBC turns out.
Jacqui




Gosh - I don't remember the filling but I know I used IMBC - but I'm just finding I'm personally not a big fan of it most of the time. Maybe it's me. I'm great with cakes but icings I don't seem to have the magic touch.

I'm sure that combo will be wonderful though - it was heaven in a bowl while I was working on the cake. I couldn't help licking my fingers when some batter got on them when i was getting ready to clean the mixing bowl tapedshut.gif

ladyonzlake Posted 26 Jul 2007 , 10:53pm
post #60 of 87

I have found I'm not a fan of the vanilla IMBC but the semi sweet chocolate IMBC is to dye for so I'm hoping this vanilla cognac will be a good combo as well. The cake is done, turned out beautiful. It popped right out of regular cake pans (I use parchment on the bottom and grease well). I'm mixing the IMBC now. I'll let you know how it tastes tommorrow night or Saturday depending on how late my dinner party lasts.
Jacqui

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