Our Cakes Are Going To Be On "the Biggest Loser"..

Business By snarkybaker Updated 31 Oct 2008 , 12:50pm by tirby

snarkybaker Posted 24 Oct 2008 , 2:24am
post #1 of 13

A producer for the show came in the other night and got two of our creme de menthe cakes...
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to be used for a test or temptation or something like that. I don't know. I don't watch the show.

12 replies
jjcakes Posted 24 Oct 2008 , 2:46am
post #2 of 13

Oh, that is cool! Looks very tempting to me icon_biggrin.gif

sari66 Posted 24 Oct 2008 , 3:07am
post #3 of 13

I'd inhale that then work out for 6 hrs to make up for it!

loriemoms Posted 24 Oct 2008 , 3:54am
post #4 of 13

Yummy! I'll take two of them as well!

Are they filming in the area?

Mike1394 Posted 24 Oct 2008 , 8:06am
post #5 of 13

How much does it cost to ship to Detroit. Yummy stuff there. Heck 4 am, and ya got me thinking about going to bake something LOLOL Very nice looking cake.

Mike

all4cake Posted 24 Oct 2008 , 8:33am
post #6 of 13

That is too cool! Ya gotta watch now! Don'tcha wanna know if they gave in to temptation????

snarkybaker Posted 24 Oct 2008 , 4:35pm
post #7 of 13
Quote:
Originally Posted by loriemoms

Yummy! I'll take two of them as well!

Are they filming in the area?




One of my staff's mom is WAAYYYY into the show and she says one of the contestants is from around here somewhere. Apparently she's lost over 100 lbs. I'd say she deserves some cake!

costumeczar Posted 27 Oct 2008 , 2:28pm
post #8 of 13

To put that in front of someone who's trying to lose weight is very, very mean!

tirby Posted 30 Oct 2008 , 1:21pm
post #9 of 13

I am a FAITHFUL watcher and cant wait to see it....My husband will be jazzed!!! How exciting you (well your creation) will be famous!!!!!!!!!!!!

-K8memphis Posted 30 Oct 2008 , 1:26pm
post #10 of 13

I hope they plug you!

tirby Posted 30 Oct 2008 , 1:31pm
post #11 of 13

So now that your famous will you still share your secret recipe?? I have trouble with my ganache being to thick and not looking nice.. what is your secret!!!!

snarkybaker Posted 31 Oct 2008 , 12:05am
post #12 of 13
Quote:
Originally Posted by tirby

So now that your famous will you still share your secret recipe?? I have trouble with my ganache being to thick and not looking nice.. what is your secret!!!!




The secret to the "drizz" as we call it in the kithen is a VERY cold cake with either a non-crusting buttercream or whipped cream frosting ( We blast freeze it for 5 mnutes or so, but you could pop it in the freezer for 20 minutes) and have the ganache ( we make ours with both butter and cream) warmish- say 80-90 degrees. Then ladle it into the exact middle of the cake and swirl it like pizza sauce til it rolls over the edge.

tirby Posted 31 Oct 2008 , 12:50pm
post #13 of 13

thanks for the tip! never thought to freeze the cake at all...And its good to see the fame hasent gone to your head and made you forget us little people icon_lol.gif

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