Tuesday, March 23, 2010
This is a white chocolate macadamia cake. It's quite a horror doing this. I made the white chocolate ganache just the way I do my dark chocolate ones and it just wasn't right. Later I found out that, I actually should use less cream when it comes to white chocolate. I had a bad time trying to coat the cake with it. My dining table flooded with the ganache. I tried chilling in the fridge for few hours, but still it's very liquidy. Sigh, should've just made a cream rim and poured the liquidy ganache in the center. After pouring onto the cold cake and letting it set overnight, the texture felt like sweetened condensed milk.. sigh... lesson learnt, use 1 part cream 3 parts white chocolate, and not 1 to 1.
And this is one cake that my cousin requested me to do for her mother in law's birthday, which was on Christmas. I was also waiting for the cut up pic to show u guys, but..... it didn't come by. This is a rainbow yogurt layer cake. Well, the feedback I got is that, the cake taste very yogurty, means sour. Well, as I said in the earlier cake post, I've mentioned that u need to be a yogurt lover to love this. Altho I adjusted the recipe with extra cream in the yogurt, plus more sugar, it's still too sour for her kids. Sigh, hard to please huh.
I haven't been doing any other cream cakes lately, except for one Japanese Strawberry Shortcake for an order. Well , the lady gave a free hand to do her a birthday cake, any cake, any price, as long as it's nice. So I chose the most popular cake. Sometimes people just love those emulsified cakes,cloud soft, melts in the mouth that needs no effort to chew. Cos the feedback was just an "OK", so I guess the cake is not as soft as bakery's. Because everybody who has ate this cake before raved about it, especially the filling. Headache..... I hate it when people gives me a free hand.