Buttery Vanilla Cake with Chocolate Ganache Frosting and Fluffy Chocolate or Vanilla Frosting

As my friend Lisa says, “what am I gonna do with all these cakes”? Basically, I have been on a cake rampage, so I am sharing a good chunk of it here for you to see. For a while I have wanted to perfect making and decorating cakes, but the problem with cakes is when you make them you end up with a bunch of food to eat! Luckily, K has coworkers that like enjoying cake! We have been sending big chunks of cake in to his work to spread the love. Today’s recipes are for a specific cake I am going to make this fall.

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The “clients” (family members) wanted chocolate frosting and vanilla cake to mimic a local bakery’s cake. After making Sweetapolita’s vanilla cake first, I followed it with this super buttery cake from America’s Test Kitchen. Although we loved the light almondy flavor in the first cake, the buttery cake better matches the one my family loves.

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Sweetapolita Vanilla Cake (fluffy chocolate frosting and ganache filling)

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Chocolate Truffles and Tempering

I have made fake chocolate truffles before and thought I was super awesome. This time around, I wanted to make something special for my husband, so it needed to be the real deal.

Chocolate truffles coated with tempered chocolate…without losing your temper. Once you learn how to temper chocolate, you can use it to coat other things, too. Tempering is nice because it is what gives your candies a snap when you bite into them, it keeps longer at room temperature, it looks prettier (shiny and smooth!), and it’s not super hard. I recommend it when you are making candies. I don’t think you need to do it all of the time with chocolate, but it’s great for truffles.

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