Lets Change The Tune Of Today/tonight.
Lounge By Bluehue Updated 30 Aug 2013 , 1:01pm by redheadfairy2003
So, whilst some are feeling *fragile* and some are truely suffering real pain...can the tune of the board swing back around to more softer/cake tones - so as those in need of a smile recieve one?
I'll start ...... 
Double Chocolate Gateau .....3 layers - with white Ganache filling -Milk choolate poured over the top and chocolate curls on top.......thats what i have been asked to make for a special someone.
Never made a true Gateau before - so like anything we do for the first time - i shall view it as an adventure.
Any and all *cake* hints i should take with me into my kitchen are welcome....
And if you don't have a Cake hint - what is on your aganda for this day?
Bluehue 
Double Chocolate Gateau .....3 layers - with white Ganache filling -Milk choolate poured over the top and chocolate curls on top.
mmmm that sounds soo yummy!!
I dont have much planned for today, i am currently working (sort of) lol, then i have to do my weekly grocery shop later and start baking tonight
Have a great day
No cake hints but I am manning the chocolate fountain today at my Boss' daughter's wedding.
chocolate chocolate chocolate--mmmm
I volunteered. So she said, "Oh I couldn't ask you to do that".
Sweat beads start popping out on my forehead. please please
Dude this is c.h.o.c.o.l.a.t.e we're talking about at a three hour reception--nobody has to ask! Dude, I'm in!!!
What's a true gateau? A genoise?
No hints here either... sounds Yummy I am going to my Cake Bible and look it up... Good luck with your challenge... As for me I am making Sugar cookies.. Halloween decorated. Im going to use "The Worlds Best Sugar Cookie" recipe from here.. Unless anyone has something better... Im Up for trying a new recipe too..
Have a fun Day!!
SJ169 - LOL, it sounds overly rich to me - (give me crackers and cheese any day) 
K8memphis- 3 hours at a chocolate fountain 
Your one brave lady Kate - 
Braver than me
Thats a he!! of a lot of c.h.o.c.o.l.a.t.e.
I have to stand up and admit - I AM NOT A CHOCAHOLIC 
...
Will go grab the recipe and come back and post it cake buddy -
bcake1960 i was using the NFSC recipe but then decided to try something diggerent, so when i found the Dark Chocolate Rolled Sugar Cookie recipe on here - (sorry, i forget who posted it) - my customers have raved about it.
I roll, cut shapes out, pop in fridge for 5 minutes then into the oven -
No complaints from this end....
Bluehue
bbmom - i can imagine the l o n g week you have had - 
No doubt the kitchen/baking will be light relief for you when everyone is healthy and sanitized (thats cute) again.
THE RECIPE.
Double Chocolate Gateau
Ingredients
230g8oz margarine or softened butter
230g8oz soft brown sugar
4 eggs, lightly beaten
230g8oz self-raising flour
60g2oz cocoa powder
2-3 tbsp milk...Aust 1 Tblsp = 20 ml / USA 1 Tblsp = 15 ml
Filling
250ml9fl oz whipping cream, for filling
230g8oz white chocolate pieces, for filling
For icing:
115g4oz butter, or margarine
115ml3fl oz double cream
350g12oz plain chocolate pieces
Chocolate curls for decoration
One greased and base-lined 8in/20cm deep round cake tin
________________________________________
Make the double chocolate gateau filling first. Chop the white chocolate into very small pieces and gently heating the cream in a small saucepan. Add the finely chopped white chocolate to the cream in the pan and, without letting the cream boil, stir for about ten to fifteen seconds until the chocolate has just melted.
Pour into a bowl or small jug and allow to cool before chilling for about two hours. Gently whisk until the cream and chocolate filling just forms soft peaks.
Preheat the oven to 180 deg C, 350 deg F, Gas Mark 4.
Beat the butter, or margarine, with the sugar in a mixing bowl until light and fluffy. Slowly and gently, beat in the eggs, alternating with a little flour to prevent splitting. Sift in the remaining flour and cocoa powder, and carefully fold into the mixture. It should form a soft dropping consistency it should just drop from a spoon when tapped on the side of the bowl. Add a little milk if the cake mixture is too dry.
Transfer to the prepared cake tin and place in the centre of the oven for about 45 minutes. Test towards the end of the baking time by pushing a skewer, or similar, into the centre of the cake. It will come out clean when the chocolate cake is cooked.
Place on a wire rack and leave in the tin to cool for 5-10 minutes. Turn out carefully and leave on the rack to cool completely before finishing.
When cool, carefully slice the cake into three equal layers. Use the chilled, whipped white chocolate filling to sandwich the layers together.
Melt the plain chocolate in a bowl over hot water. Add the butter and cream and stir gently to form a smooth icing. Allow to cool a little and then spread over the top and sides of the layered sponge cake, smoothing with a pallet knife.
For the final addition, decorate by sprinkling chocolate curls.
Serve your double chocolate gateau with whipped cream to enjoy the ultimate chocolate luxury
Chocolatey enough for you Kate? 
No cake hints but I am manning the chocolate fountain today at my Boss' daughter's wedding.
chocolate chocolate chocolate--mmmm
I volunteered. So she said, "Oh I couldn't ask you to do that".
Sweat beads start popping out on my forehead. please please
Dude this is c.h.o.c.o.l.a.t.e we're talking about at a three hour reception--nobody has to ask! Dude, I'm in!!!
What's a true gateau? A genoise?
I think you need help so I'll show up and help (eat) help you with the chocolate. I don't mine really
I think that volunteering for the chocolate fondue at the wedding has to (bad pun coming) take the cake! What I'm doing today is taking lemons and making lemonade . . .
. . . meaning that my ten-year-old got grounded for a week so she and I are stuck home for the weekend while DH and our seven-year-old go pumpkin picking. I thought this'd be a great time for my ten-year-old to help me get my holiday baking started, so when I get home from the funeral Mass I have to perform at (nobody I knew,thank goodness) we're going to make a big mess in the kitchen!
--PianoDiva
You people are so much fun ! You always put a smile on my face !
Bluehue - that sounds sooo good...do you need taste testers, LOL !
bbmom - good to hear that everyone is feeling better - that flu is nasty...hope you get back in the kitchen soon !
K8Memphis- You better not get caught sticking your tongue in that chocoate fountain !!
No hints....today I'm trying to experiment with different pumpkin muffin recipes....I want one that has a crumb topping, is moist and sweet....wish me luck !
Hope everyone has a fabulous day !
Just put into the ovens three layers, a 10, 11, and 12. Lesson learned is that even a 6qt KA can't handle a 3-box WASC, or rather, can't handle it neatly!! What a mess!!
Going to prep these three layers for a largish tapered single-tier cake, then freeze them. Can't decide yet if I will make the top slanted. I started to do a 3-tiered cake, smaller layers, all tapered. But I'll be short on time between now and when the cake is needed, so I thought I better simplify.
This is my first time for tapered cakes. Never carved at all before.
Since everybody is posting what they are doing today I just wanted to post about my Wonderful Week and Great Day . I finally got my license for my cake business on Tuesday, so I can start it down here now. I had lost a scone recipe that I had tried and loved and finally found it this week and I got 2 cake orders plus an order for croissant bread pudding with Amoretto sauce for this coming week. . I am so thrilled with this! Now if I can get this business going then hopefully I will be able to quit my job and instead of baking of a place I can actually open my own location within the year. Wish me luck please.
evelyn
KKristy, good luck on your pumpkin muffins! A couple of years ago I worked slavishly to create what I thought was the best recipe in the world. How it came about is a long story, and of course, I'm gonna tell it!
I love my firstborn. So very much. I love to bake for him and I love it that he thinks I'm the best baker in the world. Well, a couple of years ago, about this time of year actually, we were deep into our every Sunday morning telephone conversation when he said to me, "Mama, yesterday I had the best pumpkin muffin I ever tasted." Stunned silence. WTH??? My mind was screaming, "Young man, you do NOT talk to YOUR MOTHER like that!!" But my mouth said, "Really? Where did you get it and what was it like?", all the while thinking if I could just get ahold of his ear, I'd twist the livin' daylights out of it, the little ingrate.
His answer was, "Star Bucks. It had cream cheese filling and was just right spicy and had crunchy stuff on top." We apparently finished out the conversation, but I don't remember another thing said. All I wanted was revenge. The second we hung up, I called our local Star Bucks and asked, rather snottily, "Ya got any of those pumpkin muffins up there? Yeah? Bag 'em up, I'll be up there in a minute. Yes, all of them."
Small town. Off I went in my car, still in my jammies, snatched the bag out of her hand and and took a bite. Pfff. I knew I could do better. So the next few weeks were spent perfecting The Recipe.
When the kids all showed up for Thanksgiving, I disappeared and returned with a large tray of pumpkin muffins, and announced to my firstborn, "NO, son, THESE are the best pumpkin muffins you ever had!" He instantly recognized his transgression and we had a big laugh over it. He gets those muffins every Thanksgiving and Christmas now. They are a royal pain to make, but they are so worth it.
jammjenks - yep, got the spoon, just pass me the servette please - lol lol
cakegrandma What wonderful news - CONGRATULATIONS -
I think you are having the best day so far - well you and Kate...i guess being in charge of a chocolate fountain is huge -
grandmom 
yes, that sounds like a right mess - thinking of you as you carve away - best of luck ...
KKristy lol - you can come and stand in the kitchen whilst tatorchip mixes it
tatorchip fresh sheets being put on spare bed as we speak - ANDDDD Australian Cake Design/Wedding mags being placed on bed side table - (bit of light reading for you)
KKristy, good luck on your pumpkin muffins! A couple of years ago I worked slavishly to create what I thought was the best recipe in the world. How it came about is a long story, and of course, I'm gonna tell it!
I love my firstborn. So very much. I love to bake for him and I love it that he thinks I'm the best baker in the world. Well, a couple of years ago, about this time of year actually, we were deep into our every Sunday morning telephone conversation when he said to me, "Mama, yesterday I had the best pumpkin muffin I ever tasted." Stunned silence. WTH??? My mind was screaming, "Young man, you do NOT talk to YOUR MOTHER like that!!" But my mouth said, "Really? Where did you get it and what was it like?", all the while thinking if I could just get ahold of his ear, I'd twist the livin' daylights out of it, the little ingrate.
His answer was, "Star Bucks. It had cream cheese filling and was just right spicy and had crunchy stuff on top." We apparently finished out the conversation, but I don't remember another thing said. All I wanted was revenge. The second we hung up, I called our local Star Bucks and asked, rather snottily, "Ya got any of those pumpkin muffins up there? Yeah? Bag 'em up, I'll be up there in a minute. Yes, all of them."
Small town. Off I went in my car, still in my jammies, snatched the bag out of her hand and and took a bite. Pfff. I knew I could do better. So the next few weeks were spent perfecting The Recipe.
When the kids all showed up for Thanksgiving, I disappeared and returned with a large tray of pumpkin muffins, and announced to my firstborn, "NO, son, THESE are the best pumpkin muffins you ever had!" He instantly recognized his transgression and we had a big laugh over it. He gets those muffins every Thanksgiving and Christmas now. They are a royal pain to make, but they are so worth it.
lol that sounds like something I would do love that story
KKristy, good luck on your pumpkin muffins! A couple of years ago I worked slavishly to create what I thought was the best recipe in the world. How it came about is a long story, and of course, I'm gonna tell it!
I love my firstborn. So very much. I love to bake for him and I love it that he thinks I'm the best baker in the world. Well, a couple of years ago, about this time of year actually, we were deep into our every Sunday morning telephone conversation when he said to me, "Mama, yesterday I had the best pumpkin muffin I ever tasted." Stunned silence. WTH??? My mind was screaming, "Young man, you do NOT talk to YOUR MOTHER like that!!" But my mouth said, "Really? Where did you get it and what was it like?", all the while thinking if I could just get ahold of his ear, I'd twist the livin' daylights out of it, the little ingrate.
His answer was, "Star Bucks. It had cream cheese filling and was just right spicy and had crunchy stuff on top." We apparently finished out the conversation, but I don't remember another thing said. All I wanted was revenge. The second we hung up, I called our local Star Bucks and asked, rather snottily, "Ya got any of those pumpkin muffins up there? Yeah? Bag 'em up, I'll be up there in a minute. Yes, all of them."
Small town. Off I went in my car, still in my jammies, snatched the bag out of her hand and and took a bite. Pfff. I knew I could do better. So the next few weeks were spent perfecting The Recipe.
When the kids all showed up for Thanksgiving, I disappeared and returned with a large tray of pumpkin muffins, and announced to my firstborn, "NO, son, THESE are the best pumpkin muffins you ever had!" He instantly recognized his transgression and we had a big laugh over it. He gets those muffins every Thanksgiving and Christmas now. They are a royal pain to make, but they are so worth it.
I LOVE it! The things we do for love...
jammjenks - yep, got the spoon, just pass me the servette please - lol lol
cakegrandma
What wonderful news - CONGRATULATIONS -I think you are having the best day so far - well you and Kate...i guess being in charge of a chocolate fountain is huge -
grandmom
yes, that sounds like a right mess - thinking of you as you carve away - best of luck ...KKristy lol - you can come and stand in the kitchen whilst tatorchip mixes it
tatorchip fresh sheets being put on spare bed as we speak - ANDDDD Australian Cake Design/Wedding mags being placed on bed side table - (bit of light reading for you)
you are making me laugh so much,
No hints here either. Actually I'm taking a break from my Halloween cake that's due Friday because I'll be heading to a Mom's Night Out tonight.
For all others who are caking today:
Since everybody is posting what they are doing today I just wanted to post about my Wonderful Week and Great Day
. I finally got my license for my cake business on Tuesday, so I can start it down here now. I had lost a scone recipe that I had tried and loved and finally found it this week and I got 2 cake orders plus an order for croissant bread pudding with Amoretto sauce for this coming week. . I am so thrilled with this! Now if I can get this business going then hopefully I will be able to quit my job and instead of baking of a place I can actually open my own location within the year. Wish me luck please.evelyn
I do wish you the best of everything in your business
I have H1N1, so I'm just happy to be sitting up today!
I have a little wedding cake for a coworker next weekend. I'm SO grateful I got this dumb flu now, so I'll be okay to make it! My DH is out doing all the shopping.
Jodie
Wait!!!! Pumpkin muffins???? *perking up* Recipe???? Pretty please????
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