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Vanilla Cognac, White Chocolate & Double Chocolate cakes - Page 5

post #61 of 87
Okay, so the cake crumbs taste awsome! I just finished the IMBC with vanilla extract and the Navan....YUMMMY!! I can't wait to taste my finished product!
Jacqui
post #62 of 87
How do you make the chocolate raspberry creamcheese, it sounds so yummy with the Double Chocolate Cake?? Thanks
post #63 of 87
Quote:
Originally Posted by PoodleDoodle

I use the same Double Chocolate Cake recipe. You can't go wrong with it. I get so many compliment on this cake. It goes well with a ganache filling, chocolate raspberry creamcheese or just plain ole buttercream. I absolutely love it. As a matter of fact, I have 2 uniced cakes in my frig.

Thanks for the recipes and for doing the "taste test".




Hi, can anyone tell me about the chocolate raspberry creamcheese that PoodleDoodle is talking about. I never heard of it before, I am a newbie here so i could of missed it when i was checking the site out. I would love a recipe.thx
post #64 of 87
Awesome recipes - thank you! thumbs_up.gif
post #65 of 87
TxKat, thank you so much for these recipes! I made the vanilla cognac as I said earlier and filled it with strawberry filling, vanilla cognac IMBC and it was to die for! My friends, my husband and I were all raving over it! I'm going to add this to my menu of cakes on my website. This is a WINNER! It was very moist, frangrant, and yummy. I ended up using the Navan as the moistening syurp and at first I though it might be too over powering but it was awsome! I can't wait to try the white chocolate cake! Thanks again!
Jacqui
post #66 of 87
Thread Starter 
icon_biggrin.gificon_biggrin.gificon_biggrin.gificon_biggrin.gificon_biggrin.gificon_biggrin.gificon_biggrin.gificon_biggrin.gif YEAH!!!! I am so glad you like it. It is my number one seller, but definitely not a kiddie cake.
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post #67 of 87
What do you charge for it? I was going to add an additional .50 per serving for the cake and another .50 per serving for the frosting due to the high cost factor of the liquor. That would put my sheet cakes at $2.50 per slice and my tiered or stacked cakes at $3.50 per slice. My husband says it should be $5.00 per slice.
Jacqui
post #68 of 87
Thread Starter 
My prices start at $4.75 a serving. Vanilla Cognac is a premium for me, which is $5.50.
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post #69 of 87
Yummy! Can't wait to try these out! Thanks!
post #70 of 87
I can't wait to try these
post #71 of 87
I was excited to find this thread, because I'm looking for an excellent chocolate cake to make for my grandmother's 89th birthday. She is a big chocolate lover and I want to give her something extra special!

I'm really a cake decorating newbie (haven't done much of anything for more than 10 years), and I am thinking about doing a floral fbct...but I'm not stuck on that idea. So, I was originally thinking of using a frosting that I could decorate easily.

So, on the double chocolate cake recipe, if I fill it with ganache, what would you recommend I frost it with? (My grandmother would say, "the richer, the better!")

Someday, I'm going to stop asking so many questions and have something to share with all of you!
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"To laugh often and to love much..., to appreciate beauty, to find the best in others, to give one's self..., this is to have succeeded."
Ralph Waldo Emerson
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post #72 of 87
Ok, I'm sold!! I've got to go out and get some Navan. What kind of vanilla is everyone using pure or artificial? I'll be trying this recipe by Sun. I'm curious to know, has anyone tried to add other flavors with the Navan? After trying the vanilla cognac cake, I want to try using a 1/4 tsp of one of Lorann's oils in it. Should I add it in addition to the extract and navan or replace 1/4 tsp extract for the oil?
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post #73 of 87
Thread Starter 
I never use artificial flavor in anything. No exceptions. I have made a Grand Marnier version of the Vanilla cognac cake with Grand Marnier and 2T if grated orange peel. It is amazing as well.

I usually frost the chocolate cake with whipped ganache for a rich dark chocolate and chocolate buttercream for something less absurdly chocolate.
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Scratch bakers of the world UNITE !!
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post #74 of 87
Txkat, that sounds delicious! Are you saying that instead of the navan and vanilla extract, you used grand marnier and orange peel (same measurements as the navan recipe)? I want to try using the navan and vanilla with another flavor. I'm supposed to use 1/4 tsp of Lorann's oil in the batter. Do you think that all that original flavor will overpower the 1/4 tsp of oil; or should I cut the extract to 1 tbsp and 3/4 tsp of vanilla and 1/4 tsp of oil?
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Don't just do it...Do it just!
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post #75 of 87
Thread Starter 
I can't really advise you on the use of the Lorann oils, since most of them are artificial flavors, I avoid them. The Navan is so expensive and so delicious that I wouldn't do anything to it.

I just did the grand marnier version for a birthday cake for the food writer of the Raleigh paper. Her friend throwing the parrty sent me his email -

Quote:
Quote:

"Katrina - the consensus hands down was that your cake was the best of the best - thanks so much for a beautiful end to our meal - we all ate every drop of our slices - and the birthday girl's husband ate the rest before the dawn came after she brought it home -
I really appreciate all of your effort as did the other crazy wild women who attended our soiree........many, many thanks to you! You obviously are an award winning pastry chef!"



While I always encourage people to make recipes their own, try this one as written first. It really doesn't need anything.
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