Mocha Delights
These are vanilla cakes soaked in an espresso syrup, layered with whipped ganache and espresso buttercream. They are created to be similar to the Opera cake, which I just love! They are covered in ganache and topped with a fondant flower accented with pink disco dust.
How adorable! You did a wonderful job!
hmmmmm, yummy... they look so delicious
wow....perfection.... do you mind sharing the ganache recipe that you used? it looks soo ...perfect...
Awesome job, and I love the shine they have and they sound really delish:)
great job. they look delicious and the chocolate looks so shiny.
wow these are wonderful. I'd love to know how you made them, i always wonder about petit fours and how you get them on to the paper without damaging the cake finish. They're fantastic!!!
These are beautiful and they sound fantastic! I'd love directions, too! I seem to have a mental block about putting layers of something on the cake before the final finish. How about a tutorial?
They look lovely and so appetizing!
These look and sound absolutely delicious!! Can I have one?
they look great!! i want one too!!!
Those look divine!
Awesome!
They look wonderful!
these are beautiful. I love the contrast of the light pink against that dark chocolate.
Thanks for all your comments! The ratio of chocolate to cream is 2:1. Only stir until it comes together and then use immediately and don't touch it too much! I was originally taught that if you put a ganached item in the cooler, it will dull in appearance. Not true! I expreimented with these and the ones in the fridge stayed shiny and the others dulled after about 12 hours. The best way to get them to the paper is a small offset spatula and go very slow! You can email me at [email protected] for more!
all i can say is WOW!!!!!
I will for sure email you !!! I LOVE these...excellent job.
The finish on these is just perfect and they sound delish!
How adorable! You did a wonderful job!
hmmmmm, yummy... they look so delicious
wow....perfection.... do you mind sharing the ganache recipe that you used? it looks soo ...perfect...
Awesome job, and I love the shine they have and they sound really delish:)
great job. they look delicious and the chocolate looks so shiny.
wow these are wonderful. I'd love to know how you made them, i always wonder about petit fours and how you get them on to the paper without damaging the cake finish. They're fantastic!!!
These are beautiful and they sound fantastic! I'd love directions, too! I seem to have a mental block about putting layers of something on the cake before the final finish. How about a tutorial?
They look lovely and so appetizing!
These look and sound absolutely delicious!! Can I have one?
they look great!! i want one too!!!
Those look divine!
Awesome!
They look wonderful!
all i can say is WOW!!!!!
these are beautiful. I love the contrast of the light pink against that dark chocolate.
Thanks for all your comments! The ratio of chocolate to cream is 2:1. Only stir until it comes together and then use immediately and don't touch it too much! I was originally taught that if you put a ganached item in the cooler, it will dull in appearance. Not true! I expreimented with these and the ones in the fridge stayed shiny and the others dulled after about 12 hours. The best way to get them to the paper is a small offset spatula and go very slow! You can email me at [email protected] for more!
I will for sure email you !!! I LOVE these...excellent job.
The finish on these is just perfect and they sound delish!