Does anyone know if this can be assembled and then frozen.....OH please say yes!!
According to my book, p. 148, here's what she says abpot storage: "Storer cake in refrigerator. Eat the Chocolate Cake Cheesecake withing one week".
Even though she says this, I've made it before and I don't see why you couldn't freeze it.
Just curious and hoping someone is on here with the recipe for the Choco B/C that Toba uses. Can anyone tell me the amount of buttee and shortening the recipe calles for?? I do know the recipe is on page 136 or 137 of the cook book " The Well- Decorated Cake" Thank you so much... I'm actually making this TODAY...
Tirby-
2 cups (1 lb or 454 g) unsalted butter, room temperature
1/2 cup (115g) vegetable shortening
The recipe is on Epicurious.com if you need to refer to it. Just do a search for Toba Garrett. HTH!
You can also find some of her recipes at epicurious.com. I'll try to post a link:
http://www.epicurious.com/recipes/find/results?search=toba
Thanks so, so much for that, CakeTopper. I know my hubby thanks you also. I think if I buy one more cake/cake decorating book he's going to throw me, and them, out of the house. I just printed out the six T. Garrett recipes they had listed there. Can't wait to try them out now!
Please tell me that all of this great Toba info is from The Well Decorated
Cake. I've been looking for that book in stores and not found it. I know I can order online I wanted to look at it before I decide about buying. Is it all that I'm hearing? I want all these recipes.
Toba's cream cheese buttercream is the absolute best cream cheese icing I've ever had. I've tried it bth w/ half cream cheese and half marscapone as well as all cream cheese and it is awesome. I ice my carrot, red velvet, and sweet potato cakes with it. My clients go crazy over this stuff!!!!
Rhonda[/quote]
Hi Rhonda, does it crust well? I want to use a cream cheese frosting for my daughter's cake (I use Wilton's cream cheese recipe) and would like to try something that tastes better and I was wondering if it crusts well.
Thanks,
Naty
I've tried Toba's cream cheese buttercream and I agree, it's by far the best tasting one! However, I found it to be a very, very soft, almost liquidy consistency. I had to add meringue powder and extra confectioners sugar to firm it up.
I've made Toba's Moist Yellow Cake before and it's very yummy. It's one of the few scratch yellow cakes that I like. I have yet to make the Chocolate Fudge. My mom and co-workers would be all over that one since they think that death by chocolate is the only way to go, lol.
Okay, I found the book at a library about 30 min from home. They'll e mail me when it comes back in. Finally!!! This is a pain! I know I'm gonna end up ordering the book, but I have to take a look first.
Glad you found it!! Toba's book is awesome. I like the new one, Professional Cake Decorating too. Hope you enjoy it as much as I do!! 
Now Cindy, don't go planting more ideas in my head! I'm very impressionable about these things. LOL I've seen them both on a website where you can get a deal if you buy both. Not sure how much of a deal but I'll check it out. Thanks!
Carol
Well just remember that the second book, Professional Cake Decorating, is really a combined version of her cake and cookie books with a few extras thrown in. Definitely look it over before buying it! (But it is worth it...
)
Hi Everyone:
I just checked the book from my local library and had a craving for Toba's lemon coconut cake, has anyone made this cake? Was it good?
Thanks in advance.
Rosita Fresita
Rosityal Fresita, I made Toba's lemon cake three times.The first one had too much coconut in it for me. The cake was very moist and almost falling apart. The second time I used half of the coconut. It was much better. The third time I didn't use any coconut. It was the best. It's a very good cake.
Hi Steplite:
I really appreciate your comment. I haven't found the lemon curd so I was thinking of making Toba's recipe for it, but it yields to 5 1/2 cups, what am I going to do with the rest of lemon curd? Do you think I can substitute the lemon curd for lemon pudding?
TIA.
Rosita Fresita
Lemon curd is a variation of lemon pudding. Pudding is thickened with cornstarch whereas curd is thickened with egg yolks. If you have leftover sugar cookie dough, you could make little tiny tart shells out of it and fill them with the curd for mini-tarts. It makes a great filling for cakes and it's tasty just eating as a dessert. Basically anything that you can do with pudding you can do with curd.
Hi Bob:
Thanks so much for the information about the difference between pudding and lemon curd, I really appreciate it.
I just realized about your birthday being on Nov. 1, in my religion that is All Saints Day, and also my Mother and Niece's birthday.
Cheers
Rosita Fresita
Hi Bob:
Thanks so much for the information about the difference between pudding and lemon curd, I really appreciate it.
I just realized about your birthday being on Nov. 1, in my religion that is All Saints Day, and also my Mother and Niece's birthday.
Cheers
Rosita Fresita
Glad I could help! 
And yes, I've always believed that Nov. 1st is the greatest day of the year to have a birthday -- you have the divine right to eat all your Halloween candy the next day, 
it makes for a heck of a party weekend when you get older, 
and it's the unoffical start of the holiday season, but the best reason of all -- it's in the Fall, my favorite season~! 
Oh, by the way, welcome to CC!!! 
It's a combination of both buttercream and fondant. Chapters on both mediums.
I also love Toba Garrett's book and have used many of her recipes. The only "problem" I have run into is that the color is not a "true" white. I e-mailed her a couple of weeks ago and asked her if she had any suggestions and she told me to reverse the recipe which would mean using more shortening and less butter and no vanilla. Of course this would change the taste which I don't want to do. Has anyone ever heard of white butter and if so, where could I find it? She had never done this(the recipe she gave me)she was just giving me ideas to work with. I do not like the Wilton BC recipe after trying Toba's. There is just no comparison.
Thanks, Cindy
I tried the Chocolate Fudge cake today after reading all of the excellent reviews. OMG! It is delicious, but I had a terrible problem.
One of my 8 inch layers crumbled into a million pieces. Plus I couldn't figure out how to do the parchment lining, so I just sprayed the pan with the Wilton Spray.
Would that have made a difference?
Do you place the parchment paper in the entire cake pan and then butter the paper?
NEED HELP. I'm making this again for a baby shower this weekend.
I tried the Chocolate Fudge cake today after reading all of the excellent reviews. OMG! It is delicious, but I had a terrible problem.
One of my 8 inch layers crumbled into a million pieces. Plus I couldn't figure out how to do the parchment lining, so I just sprayed the pan with the Wilton Spray.
Would that have made a difference?
Do you place the parchment paper in the entire cake pan and then butter the paper?
NEED HELP. I'm making this again for a baby shower this weekend.
put your pan on a sheet of parchment and draw around it - then cut it out and line the bottom of the pan, then grease the parchment lightly. I love her chocolate fudge cake, but I find it handles much better if you put it in the fridge (wrapped, either in or out of the pan), and chill it overnight - it has time to rest and settle then. Hope that helps!
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