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Vanilla Cognac, White Chocolate & Double Chocolate cakes - Page 4

post #46 of 87
7/24/07 at 7:13pm
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I fill the vanilla cognac with everything from home made raspberry jam to vanilla custard to ganache. It is really just a perfectly rich yellow cake. It makes very nice sophisticated desserts like Casey's cake which is double torted and filled with both passion fruit curd AND fresh raspberries with vanilla custard. Then frost with either Amaretto or Vanilla Cognac French buttercream.
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post #47 of 87
7/24/07 at 8:08pm
Mmm, yum I can't wait to try it out! I'm hoping to try the White Chocolate cake soon as I've been trying to find a good recipe for this.
Jacqui
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post #48 of 87
7/26/07 at 12:05pm
Txkat, I'm making the vanilla cognac cake today and have a couple questions. Do I need to use a spring form pan or can I use a regualar cake pan? Does this recipe make 2-9" rounds or just one? Thanks in advance!
Jacqui
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post #49 of 87
7/26/07 at 12:39pm
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It makes one 9X 21/2 inch round. You can make it in a standard round, just be sure to cool it thoroughly before depanning, and make sure you lube you pan well.
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post #50 of 87
7/26/07 at 12:58pm
Thanks so much! That Navan was expensive stuff ($38 plus tax)! It smells delicious! I'll let you know how it turns out for me. I'm going to fill it with raspberry filling and frost with IMBC infused with the vanilla cognac.
Jacqui
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post #51 of 87
7/26/07 at 1:04pm
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Quote:
Originally Posted by ladyonzlake

Thanks so much! That Navan was expensive stuff ($38 plus tax)! It smells delicious! I'll let you know how it turns out for me. I'm going to fill it with raspberry filling and frost with IMBC infused with the vanilla cognac.
Jacqui



Navan Vanilla....because you're worth it icon_wink.gif Sounds like a great cake.
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post #52 of 87
7/26/07 at 1:13pm
Great recipes!
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post #53 of 87
7/26/07 at 1:37pm
Oh, one more thing...is it really 2 Tablespoons of vanilla extract or did you mean teaspoons?
Jacqui
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post #54 of 87
7/26/07 at 1:42pm
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Yes I mean Tbs...it's a very vanilla cake.
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post #55 of 87
7/26/07 at 1:49pm
Thanks txkat, I'm getting ready to mix it up. I'm gonna make it into 2-6" rounds for a dinner party we're going to tommorrow night.
Jacqui
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post #56 of 87
7/26/07 at 2:05pm
Thank you for sharing your recipe with everyone. icon_biggrin.gif

I just have one question, for the vanilla cognac cake you don't have to use b. powder or b. soda? I just want make certain that I'm reading it correctly.
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post #57 of 87
7/26/07 at 2:06pm
The Navan is to die for...just the aroma alone makes me feel all floaty. Definatley worth the big bucks.

I really did not like the filling/icing I tried with my initial Vanilla Congac so I'm going to give it another go soon...
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"This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them." ~Gracie Allen
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post #58 of 87
7/26/07 at 2:29pm
Gidgetsmom, which icing/filling did you use? I'm hoping a combination of the vanilla cognac and vanilla extract in IMBC turns out.
Jacqui
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post #59 of 87
7/26/07 at 2:46pm
Quote:
Originally Posted by ladyonzlake

Which icing/filling did you use? I'm hoping a combination of the vanilla cognac and vanilla extract in IMBC turns out.
Jacqui



Gosh - I don't remember the filling but I know I used IMBC - but I'm just finding I'm personally not a big fan of it most of the time. Maybe it's me. I'm great with cakes but icings I don't seem to have the magic touch.

I'm sure that combo will be wonderful though - it was heaven in a bowl while I was working on the cake. I couldn't help licking my fingers when some batter got on them when i was getting ready to clean the mixing bowl tapedshut.gif
"This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them." ~Gracie Allen
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"This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them." ~Gracie Allen
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post #60 of 87
7/26/07 at 3:53pm
I have found I'm not a fan of the vanilla IMBC but the semi sweet chocolate IMBC is to dye for so I'm hoping this vanilla cognac will be a good combo as well. The cake is done, turned out beautiful. It popped right out of regular cake pans (I use parchment on the bottom and grease well). I'm mixing the IMBC now. I'll let you know how it tastes tommorrow night or Saturday depending on how late my dinner party lasts.
Jacqui
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