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Vanilla Cognac, White Chocolate & Double Chocolate cakes - Page 6

post #76 of 87
Thanks txkat! Like I said earlier I will be trying your original first. Was just curious about what else could be done with it. So, this cake isn't really for kids, huh?
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post #77 of 87
Thread Starter 
For a yellow butter cake for kids, I use a modified version of Toba's yellow butter cake.
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post #78 of 87
txkat, what filling and icing did you use for the grand marnier cake?
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post #79 of 87
Thread Starter 
I filled it with a mixture of fresh raspberries and vanilla bean pastry cream, and iced it with a grand marnier enriched white chocolate ganache.
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Scratch bakers of the world UNITE !!
Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!
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post #80 of 87
Any reason why I couldn't make the double chocolate cake a few days ahead of time and freeze it?
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"To laugh often and to love much..., to appreciate beauty, to find the best in others, to give one's self..., this is to have succeeded."
Ralph Waldo Emerson
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post #81 of 87
I freeze this recipe all the time.
Alana
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Alana
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post #82 of 87
Thread Starter 
That chocolate cake (as I make it, and I have adapted the recipe for commercial use) is one of the few cakes that I make that has no ill effects from being frozen.
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Scratch bakers of the world UNITE !!
Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!
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post #83 of 87
txkat,

What types of ill effects befall your other cakes?
Alana
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Alana
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post #84 of 87
Thread Starter 
The texture is different after they come out of the freezer. Some would say they are "moister), but to me they denser and more pudding-y. ( I only bake from scratch so it's not pudding) and doesn't have the fine textured crumb that I like.

Most people don't notice. My husband says I am a neurotic perfectionist.
Scratch bakers of the world UNITE !!
Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!
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Scratch bakers of the world UNITE !!
Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!
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post #85 of 87
Thanks so much for sharing those with us. I look forward to trying them soon.

Theresa icon_smile.gif
post #86 of 87
Ladyonzlake, did you add the navan to simple syrup to moisten the cake or just the navan alone; how much would you say you moistened it? How are you adding the navan and vanilla to the icing; how much ? TIA!
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post #87 of 87
I am going to try this chocolate cake. Looking for an over the top cake for a client and this sounds like it might be it
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