this post was submitted on 15 Jul 2024
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52 Weeks of Baking
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Welcome to 52 weeks of theme-based baking! A new challenge each week of the year. This is a great way for beginners to learn, and for experienced bakers to expand their skill set and explore their creativity.
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The full cake pre-slicing. Easier to do a "rustic" frosting and say it's a deliberate effect rather than attempt and fail at a smooth finish! ๐
It was kept in the fridge before serving, does anyone know if a way to keep the ganache from going matte? Or is that just an inevitable consequence of the cold?
[Image description: the full cake, with textured chocolate frosting, and chocolate ganache on top with "30" stenciled in cocoa powder.]
I wish I had an answer for you, but I hate working with chocolate. So messy. But that looks tasty.
Hi, do you have a recipe of that? Would be really interested in recreating this. Thanks!