Fat Daddio's cake slicer and leveler. I don't think that Cooks of Crocus Hill has ever had a customer who carried on the way I did after asking if they had a cake slicer in stock. It turned out that they'd just received it the day before, and I was the first customer to buy it. They are probably thinking they should have ordered more. But before I could find out if the slicer worked better than my shaky bread knife, I had to bake the cake.
become the proper consistency on a 90-degree summer day." But I was having dinner guests, and it was time to frost the cake, ready or not. Directions: "It should be the creamy consistency of softened butter." Reality: "It is like gloppy, creamy pudding."
I knew what was going to happen, and it did. The filling was okay, and my hopes lifted. (And can you see how nice and even the layers are?)
Oh well, I thought, there will be other bakers who will take pictures of a lovely chocolate layer cake with a ganache that is the proper consistency. But perhaps only I will have the Fat Daddio Slicer and Leveler. As seen on late night TV.
Tasting the ganache makes you feel like it merits a wine description: "Nicely integrated aroma of vanilla and dark chocolate. Flavors develop nicely and finish with lingering tastes of caramel and creme brulee. Rich mouth feel." It's a lovely chocolate cake, but it's more, and the more is the delicious caramel.
I don't know what else you should use this ganache on, but I do know that it shouldn't be limited to this cake. I also know that it might work better on a nice fall day, not in the dog days of summer.
Betty: "It melts in your mouth."
Sarah: "Light and airy. The raspberries are a perfect complement. And the ganache is phenomenal!"
James: "Yummy and chocolatey."
Jim: "Good chocolate flavor, but it seems a little dry. It goes well with red wine."