Friday, December 18, 2009
I really, really wanted to do the chocolate pinecone...but with the holidays approaching and my cookie bakefest almost done (I'm doing about a dozen cookie gift boxes comprised of over a half dozen different items), plus the 3 pies I'm taking to Christmas, I don't think I will be posting for the next couple of weeks...I don't want to experiement with freezing the fondant cake and with other goodies around, I'm not sure the gingerbread cake will be a hot item. So...I'm taking a break from the bakealong and will be back in the next decade. Enjoy your holidays, fellow bakers! Best wishes to you all.
Monday, December 14, 2009
I suppose I am putting the icing before the cake. I've already baked the Carrot Cake from RHC, but it was for a dairy free cake, so I've never actually made the Dreamy Creamy White Chocolate Cream Cheese Frosting...hence the reason I've signed up to do my second version of the carrot cake.
As far as the frosting goes...it's simplicity in a nutshell. Take the butter, cream cheese, and creme fraiche (I splurged) and process, then add the melted white chocolate (cooled). Now simplicity is becoming a challenge for me these days. Take for instance adding the white chocolate while no longer warm but fluid... it is very, very cold here...
Thermometer in Metric
Thermometer in Imperial
I added vanilla since there were no beans in my chocolate:
I did nuke some of the frosting remnants and it did improve the texture -- unfortunately this was after most of it ended up on the cake. I will be making both the frosting and cake again.