Our Cakes Are Going To Be On "the Biggest Loser"..
Business By snarkybaker Updated 31 Oct 2008 , 12:50pm by tirby
A producer for the show came in the other night and got two of our creme de menthe cakes...
to be used for a test or temptation or something like that. I don't know. I don't watch the show.
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!
To put that in front of someone who's trying to lose weight is very, very mean!
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.
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