Decided to pipe roses using the same frosting.
Thursday, January 27, 2011
Sunday, January 23, 2011
It's been a while since my last posting. In that time I took a class with Master Cake Designer Toba Garrett at Institute of Culinary Education. We worked with different types of buttercream, marzipan and modeling chocolate. I had a tough time with the modeling chocolate but it was my very favorite part of the class. I'm definitely planning on practicing more so I can master it.
Before adding the finishing touches.
My first chocolate modeling experience. Not too shabby;)
Making the ribbon wasn't nearly as tough but I just positioned my rose in such a way that I could hide the imperfections.
Sunday, January 2, 2011
I've been wanting to experiment with truffles for some time. I'm a fan of any bite-sized desserts. I made the batter and frosting from this post from scratch. I got great feedback from these and will definitely be adding this to my "list."
Baked the batter in 2 8 inch pans
Let cool completely. Then break into small crumb-like pieces using pastry blender.
Mixed in frosting then scooped out using small ice cream scoop.
Shaped into balls.
Refrigerated for 15 minutes.
Used Candy Melts from Michael's and melted using double boiler method. ** I won't be using these again because they're a little too sweet and contain artificial ingredients.