Chocolate Rum Ganache With French Vanilla & Hazelnut Pirouettes & White Choc. Leaves
I've never tried the Ganache before. I wish I had let it cool a bit more before putting it on the cake. It wouldn't have run quite so bad. The White Chocolate Leaves are accented with gold and poppy red luster dust as is the fondant acorn. I also used some green icing color to help color the leaves. Otherwise it's a basic Devils Food Cake and the Ganache with Rum added and the flavored Pirouettes surrounding. It was fun, but would let it cool more next time.
I like the impefections. They set us apart from everyone else. I love the way the chocolate puddles around the cake!!!
Gorgeous!
How pretty. I think you did a great job. It looks intentional, you shouldn't have said anything ;-)
looks yummy to me. I agree that it does look like it was supposed to be that way.
I agree. It looks as if it was done on purpose.
Looks good! You could still use the warm ganache to glaze your cake - just put it on a cooling rack first with cookie sheet (foil lined for easier cleanup) underneath and pour over. Move to your cake board when set. :) But I do think it looks great the way it is.
Looks fantastic!
This is so pretty!!! you think I could make this out of a cupcake??? that would be an idea.. with one leave per cupcake??
Thanks all for the great comments and tips. I really do appreciate them. I'm brand new to all of this. briansbaker - I don't know about the smaller standard cupcake but the larger kind might work OK. Let me know if you try it. I had trouble getting the pirouettes to stand up till I got the ribbon around them. I'm sure once the ganache set up a bit more they stayed in place better, maybe even without the ribbon. Thanks again to all!
I like the impefections. They set us apart from everyone else. I love the way the chocolate puddles around the cake!!!
How pretty. I think you did a great job. It looks intentional, you shouldn't have said anything ;-)
looks yummy to me. I agree that it does look like it was supposed to be that way.
I agree. It looks as if it was done on purpose.
Looks good! You could still use the warm ganache to glaze your cake - just put it on a cooling rack first with cookie sheet (foil lined for easier cleanup) underneath and pour over. Move to your cake board when set. :) But I do think it looks great the way it is.
Looks fantastic!
This is so pretty!!! you think I could make this out of a cupcake??? that would be an idea.. with one leave per cupcake??
Thanks all for the great comments and tips. I really do appreciate them. I'm brand new to all of this. briansbaker - I don't know about the smaller standard cupcake but the larger kind might work OK. Let me know if you try it. I had trouble getting the pirouettes to stand up till I got the ribbon around them. I'm sure once the ganache set up a bit more they stayed in place better, maybe even without the ribbon. Thanks again to all!
Gorgeous!