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These little gems were flying off the tray like popcorn...Really good red velvet recipe by Gretchen of Woodland Bakery. http://michelescafe.blogspot.com/2016/05/chocolate-mondays-micheles-vegan-caramel.html
Red velvet mini cakes scalloped, hydrangea and spoon frosting
This is a mini marble pound cake. I covered it with SBC and modeling Chocolate Decorations
My pursuit to use chocolate like sugar paste is going well. Just a matter of skill and speed! :) This is three layer 8" decorated with modeling chocolate and royal icing flowers, script and piping. The frosting is more like a chocolate glaze, which I used for the petit fours I posted before, but I used all butter this time. I like the color.
I love this frosting...wish I remembered where I got it from :( I call it Happy Glad Chocolate frosting...it sets up nicely for pipping...roses, basket weave, shells...and it's so delicious. This is a common thread in all my baked good...gotta taste gooooood! Probably why I have to cover it double and hide it in the fridge! You can find the recipe here... http://michelescafe.blogspot.com/2015/07/chocolaty-perspectives.html
This is the red as I could get the modeling chocolate because it was originally pink for another project. Modeling chocolate really colors better if you put the color into the corn syrup. So to glam it up I used disco dust pink rose! Tasted soo yummy. I love modeling chocolates on my cakes...so does everyone else.
These petit fours were made with almond paste in the batter. It's more like a cookie dough consistancy. We loved them...I think I'll use a larger pot so the glaze is thinner. The bonus from it being thick is I only needed to apply the coating once. The down side was I had to be quick with my offset spatula because it set really fast!. I do agree that the chocolate wasn't as sweet as the fondant glaze I tried on my first attempt, so I was pleased with that. I like my sweets to not set my teeth on edge. I may even use all butter next time. http://www.joyofbaking.com/cakes/PetitFoursRecipe.html
The cake has almond paste in the batter instead of covering the cakes. I used a caramel I made and a jar of apple butter...because I couldn't find my recipe. Alas I covered them with a white chocolate glaze...I sort of looks like ganache to me. . Originally I wanted to make 24 but I bought the cutter a bit to large and the cake cooked longer than I wanted so I lost more cake, to cookie delight than planned. Which brings me to another thing..I liked this dough because it was the consistency of a cookie dough. I didn't like it for the same reason, the dough cooked fast and it could have burned without a watchful nose and eye. Over all I will use this recipe again.
I wanted to try out the classed on crafty. They offered a free class...It so happened to be for painting. I love to paint lol! So here is the product of my first efforts on a mini cake for a friend's birthday.
(if this is a private computer)
Yes please, register now!
