Gourmet Baked Goods

http://citrusspicebakery.com (801) 923-4117 citrusspicebakery@gmail.com

Custom wedding and party cakes, cupcakes, sugar cookies, and French macarons.

All my products are made to be the most delicious you've ever eaten! Painstakingly tested recipes, innovative baking techniques, and the very best ingredients set them apart. Premium chocolates, Madagascar vanilla beans, real butter, fresh fruit, and premium toasted nuts.

Everything I make is from scratch, including my fondant, sugar paste and modeling chocolate.

Friday, August 17, 2012

Happy Birthday Debbie!

It was my step-mom's birthday this week, so I made her a cake, of course!  She loves See's candies - the nuts and caramels especially, and she really loves flowers.  The other day on facebook, she posted a picture of a bouquet of sunflowers and blue flowers which she had picked out of her garden.  So, for her cake I made a white cake and filled it with chopped pecans and whipped chocolate caramel ganache, and then I frosted it in more ganache and piped some sunflowers and blue roses on top with decorator's buttercream!  It was extremely delicious!

Whipped Chocolate Caramel Ganache

12 ounces chocolate chips (recommended: guittard semisweet)
1 1/2 cups heavy cream
1/2 cup dulce de leche
pinch salt

Place chocolate chips in the bowl of your mixer. Place cream in a 2-cup liquid measuring cup and microwave, watching carefully, until it just starts to boil 1-2 minutes. Pour hot cream over chocolate and let sit 2 minutes. Whisk until smooth and glossy. Place the bowl in the refrigerator and cool, stirring every 15 minutes, until it feels cool room temperature to the touch (less than 80 degrees). Put the bowl into your mixer and beat on high with the wire whip attachment until it holds soft peaks, 2-3 minutes. Add dulce de leche and salt and beat on medium until fully incorporated. Frost cake immediately.

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