The Sinful Bakery Cake takes a while to prepare but it is well worth it. This is 5 layers of sponge cake with four different filings. This one of my best selling cakes and I am going to share it with you.
I have s[;it this up two posts and videos. The first post is the fillings. The second post/video is the assembly.
Enjoy! Happy Baking.
Nutella seems to be the latest food craze. . . So how can we up the ante? How about by adding ground hazelnuts. Let’s do one better, combine it with my Best Secret Chocolate Cake and chocolate Swiss Meringue Buttercream. Now we’re talking!
Try this one today
Now tell me, who out there does not love Oreo® cookies? How about Oreos® combined with cake?
Talk about good. Put together a handful of my recipes and make this wonderful dessert.
Try it today.
This is a special New Year’s Eve 2014 Black Forest Cake. The client wanted coconut on the side so that is what the client got. We have to please the customer. I hope you enjoy this and make it yourself.
A quick tutorial on how to put together a 1/4 sheet chocolate cake (2 layers with hazelnut whipped cream filling), iced with stabilized whipped cream, decorated with sweetened coconut, icing, and Christmas themed picks.
With only two recipes you can make the Quick Bavarian Cream. Try you hand at it. You are sure to fall in love with it. Remember quality control sampling taste are OK, but please leave some for the finished product. Better yet make a double recipe, then its one for you, one for me. Enjoy!
I admire a great pastry chef, Gretchen Price. I have been following her ever since she started her original you-tube channel as Crumb Boss which is where I first tried this recipe. It is the absolute best out there. This was my inspiration for this dessert.
Once you try it yourself, you will be hooked too.
This is a beautiful cake with a number of thin layers of cake and thin layers of filling. Don’t be tempted to overfill. Fondant is used to cover the cake and black fondant is used to simulate zebra stripes. Add as many strips as you wish, some thin, some thicker. Make it your own. This cake is decorated with a few extra fondant items for a client. There is no right or wrong way here.
We made our basic tart dough, then we rolled it out and blind baked it into a tart shell. Also we have some vanilla custard/pastry cream made up so the last thing we have to do is slice some strawberries and assemble this lovely dessert.
This custard is used in various different baked items. Cream puffs, chocolate eclairs, Boston Cream Pie, various pastries and it is just so good by itself as a pudding/custard.
Since this is an egg based product with preservatives it remains perishable even after cooking. So it must be cooked down to refrigerator temperature (under 40ºF/5ºC) with in an hour. And it should not be left out at room temperature for over an hour.