If the cake has chemical leaveners in it, you might want to ease off on the beating. If not, thorough whipping is the only way you'll get a good rise. I vote to just let her rip and then trim off the very top crust of the cake. Good...
I think it's lovely that you want to give your wife such a thoughtful gift! Wilton makes a lot of very good products for cake decorating--everything from cake strips to keep your cakes level to cake saws, pans, decorating bags and tips,...
chocolate, cinnamon, orange, caramel, vanilla,hazelnut, mint are the ones that come to mind. I'd research various specialty coffees and coffee creamer flavors--they'll give you some more good ideas.:chef:
Yes, depending on what's in my sauce, I either use a splash of cream, oil or butter. If the sauce lends itself to it, I finish with some grated parm. Doesn't get much better than that! :lips:
My first thought is that you are overheating your chocolate. Bring the water up to a boil and then turn off the heat. Melt the chocolate and butter w/the residual heat, only putting it back on the burner if the chocolate truly is not...
No problem, Ninja_59 To really take it over the top, add either a splash of heavy cream, olive oil or some softened butter and stir everything together madly. You'll end up emulsifying the fat into the sauce w/the starch as a binder. ...
When you make a sponge cake that is whipped and whipped, what forms on the top is basically a thin, crackly layer of meringue. Since you have to whip the eggs in a spongecake, there's really no way of getting around it except for to...
