I have someone requesting a Chantilly Lace flavored cake and have NO idea what they are talking about. . . Still waiting to hear back from them but does anyone have an idea about what it might be?
Okay, I googled chantilly lace cake recipe, and found pictures of chantilly lace cakes (which seems to be cornelli lace):
And several very different Chantilly Lace drink recipes:
(Don't think this one is feasible.)
And a chantilly frosting recipe:
If as you said, the customer wants a Chantilly Lace flavored cake, I'd use Grand Marnier, Tia Maria, and coffee in the batter and perhaps as a simple syrup wash rather than the recipe using Yellow Chartreuse, Calvados and fresh lemon juice.
Or you just might have to bite the bullet and ask what they mean by "Chantilly Lace" flavored.
Thanks!! I am a complete newbie and have only been making box cakes so far (I know, I know!) so I will have to read up on some of the things you said (simple syrup?!?!). I did bite the bullet but am waiting to hear back. . . We will see how this goes!!
They sell that cake here at Whole Foods and I am dying to get the recipe myself. I have heard amazing things about this cake.
Found it!!! WOW!!
Whole Foods Berry Chantilly Cake recipe with Chantilly Cream:
This doesn't give directions for the Chantilly Cream...I've found this, but not quantities...still looking:
Almond BItter Essence
Heavy Whipped Cream
Ok....I found the Chantilly Frosting recipe. ohayr639 thanks for asking about this recipe! I can't wait to make it now!
1 1/2 cups heavy whipping cream
1 - 8 ounce cream cheese, room temperature
1 - 8 ounce tub of Mascarpone cheese, room temperature
3/4 teaspoon pure vanilla extract
1 cup confectioners' (icing or powdered) sugar, sifted
In your food processor, or with a hand mixer, process the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectionersâ sugar and process until smooth. Transfer this mixture to a large mixing bowl.
Then, in the bowl of your electric mixer, or with a hand mixer, whip the cream until stiff peaks form. With a large spatula, gently but quickly fold a little of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream, in two stages. If the frosting is not thick enough to spread, cover and place in the refrigerator for an hour, or until it is firm enough to spread.
HOLY COW!!!! You are amazing!!! Thank you so much!
If I am reading it correctly though, and I am probably not cause I am such a newbie, it sounds like all of the "decorating" is already done and I won't be able to decorate in like Twilight stuff?!?!?!?! What do you think?!
I'm not sure what your design will be, but they are saying to pipe the rosettes because that is how it looks at Whole Foods. You can decorate however you like. What were you planning on doing? Obviously if they are saying to pipe rosettes, the chantilly frosting is stable enough to pipe other designs.
I was not sure yet of what to do. I know it has to be Twilight inspired but I am probably one of the only people who haven't read the book. . .
thank you ohayr639 for asking on how to do this. My husband like this cake and I tried to make it once but I didn't like it. Now I plan to try again with this new info.
BTW your not along in not reading this book. I haven't.
**UPDATE** I went to Whole Foods and ordered a piece of the Berry Chantilly Cake. I'm sure due to cost and time, they do not make it like their published recipe. I made it sorta like the store makes it and sorta like the recipe. I do like the marscapone icing alot. For the filling, Whole Foods folds the fruit in whipped topping. I wasn't crazy about that. To me, it made it just another fruit filled with whipped topping boring filling. The next time, I am going to just use the marinated fruit with no whipped topping. The Grand Marnier sauce that the fruit is marinated in is AMAZING! I could drink that stuff! To save some cost, I used Triple Sec instead of Grand Marnier. Both are an orange liquor..just way cheaper. I have attached my recipe with adjustments if anyone is interested. Enjoy! PM me if you have any questions. Deb
Thanks Deb, did you put this in the recipes? I would like to print it out so I can give it a try. What recipe did you use for the white cake?
Thank you for the recipe. One question what do you use if you do not have mascarpone cheese? I do not find here in Miami, at least around my area..
AnnaJo..I have not put it in the recipe section yet, but I will. And I used the white WASC recipe for my cake. I'm told Whole Food's cake is "firmer"...I thought it was staler!
Cristi-Tutty..Marscapone is Italian cream cheese. I guess you could just use 2 - 8oz. blocks of cream cheese, but it will alter the taste a tad. I found Marscapone at Albertson's. It should be at your better grocery stores (Publix, etc.) or at an Italian speciality store. It is 5.99 for an 8oz. tub here in Baton Rouge!
Shoot....I left out where to use the Raspberry Sauce!! Add the 1/3 C. raspberry sauce to the Grand Marnier mixture. Sorry
Thank you ddaigle, I have look for it everywhere and it is hard to find, I am going to try the whole foods, they might have it...thank you....
do u have to make the simple syrup stuff? I don't think that is in the cake @ Whole foods. If so when /where do u use it? i'm a rookie @ this one! Where do u find their published recipe?
Gosh Nickie...I posted this recipe 4 years ago. I was not impressed with Whole Foods Chantilly Cake. I thought their cake was dry and their filling was so-so. I found a mock version (on page 1 of this post) and jazzed it up. I do believe I have all of the steps on page 1. I soaked the fruit in the raspberry/Grand Marnier sauce then drain. I let them soak while I was doing the other steps in the cake. Hope that helps.