txkat, have you ever made this cake and frozen it? If so, at what point do you freeze it? After it's baked? After it's baked and the syrup has been brushed on?
Also, how much syrup do you brush on the cake? Just a little to moisten the top? Or do you put on a lot and really get the cake moist?
Sorry for the zillion questions. I really want to make this cake for a friend who is giving birth to her first child. I thought I'd get a jump start by baking it in advance and freezing it.
Thanks so much txkat.. for both your professionalism and your willingness to share. Good luck with your next cook book.. and when you do get it published.. let me know and I'll gladly order a copy!
txkat, have you ever made this cake and frozen it? If so, at what point do you freeze it? After it's baked? After it's baked and the syrup has been brushed on?
Also, how much syrup do you brush on the cake? Just a little to moisten the top? Or do you put on a lot and really get the cake moist?
Sorry for the zillion questions. I really want to make this cake for a friend who is giving birth to her first child. I thought I'd get a jump start by baking it in advance and freezing it.
I sometimes freeze cake, and this one has never suffered from being frozen for a few days. When I coat a cke with syrup. I brush it on right when it gets out of the oven - just a light coat taht will quickly soak in. Then when I torte and fill the cake, I brush each torted portion. The syrup keeps nicely in tupperwear, and there is no need to refrigerate it.
Wow. Thank you so much for posting the recipe. I had a few questions, though.
While the cake is still warm, you'll want to brush it with Vanilla Cointreau syrup. When I am making a wedding cake, I brush every torted layer with this. I use tahitian vanilla because it has a wonderful perfume. Any bean will do. It is very special.
Do you brush it over the cake before torting? I was wondering that because I don´t torte my cakes until they´ve cooled down so I was wondering when you did that in the process.
Also, what´s the white cream of cacao and where do you get that?
Thank you again and looking forward to your book.
Inma
Wow. Thank you so much for posting the recipe. I had a few questions, though.
While the cake is still warm, you'll want to brush it with Vanilla Cointreau syrup. When I am making a wedding cake, I brush every torted layer with this. I use tahitian vanilla because it has a wonderful perfume. Any bean will do. It is very special.
Do you brush it over the cake before torting? I was wondering that because I don´t torte my cakes until they´ve cooled down so I was wondering when you did that in the process.
Also, what´s the white cream of cacao and where do you get that?
Thank you again and looking forward to your book.
Inma
What is Cointreau, Moscato, and white cream de cacao? And where do you get this stuff from.
Thanks
Jaclyn
What is Cointreau, White Cream de cacao, and Moscato? and where do I get this from.
I have never heard of any of these.
Thanks,
jaclyn
I am new to CC and have to say that I don't believe I have ever seen a more kind and sharing group of people. Thanks for the recipie. I will definately try it.
txkat - I have a question about the orange curd recipe. How much frozen orange juice do you add? Do you omit some of the sugar?
I also have a question about the champagne BC, how sturdy is it? I think I'd like to use it on a cupcake bouquet but I'm afraid it would slide off.
TIA!
Txkat -- your rule!
I saw the reference to mimosa cake & orange curd several days ago. I've spent an hour searching for it! So glad I finally found this link. Sounds delicious and I can't wait to make it. Thanks for posting.
How about a reprint on cookbook #1? 
Do CC rules allow members to "advertise" things like cookbooks? I'd love to know when it is available. Sounds like we will have to wait for a while.
This looks fantastic...I can't wait to try it. And my husband loves that I'm starting to do cakes. He's a willing taste-tester!
yes it can be carved...but it is not a very sweet cake, and I don't particularly like it without a nice fruit filling, which can be a problem for carving.
I made this cake today and it is fabulous. Tried the buttercream the agg white/syrup part turned out fine but the last part was lumpy even though I added the butter one tablespoon at a time, so I discarded it and tried again only to have the same problem. Can anyone tell me what I did wrong?
Thanks
Moscato is the ONLY wine I LOVE! I'm going to have to try this recipe.
Thanks for sharing....I would love to try this someday!
This recipe sounds AWESOME!!! Thank you sooooo much for sharing!
I've been trying to think of something different (besides chocolate or vanilla that everyone always asks for) for my mom's birthday in April. I think I'm going to try the passion-fruit curd recipe just the way it is and pair it with white chocolate cake. Thanks for the inspiration!!!!
Happiness exists on earth, and it is won through prudent exercise of reason, knowledge of the harmony of the universe, and constant practice of generosity. ~ Jose Marti
Thank you, Snarky, for giving us so much happiness.
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