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Question from the Whimsical Bakehouse Book - Page 3

post #31 of 42
That is soooooo cute. You did a lovely job!!!! I love all the color and the flowers and bow are perfect!!!

Cindy
Laughter is the best medicine, chocolate is a close second!!
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Laughter is the best medicine, chocolate is a close second!!
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post #32 of 42
Awesome cake....job well done..it's beautiful
You look marvelous!!!!
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You look marvelous!!!!
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post #33 of 42
Thread Starter 
OMG!! That cake is soooo pretty thumbs_up.gif . I did the "Chocolate Chip Pound Cake" this weekend and it was very good, but it had cream cheese and it was a little bit strong in flavor for me but my husband loved it, I did it in the bundt pan and put some ganache over it. Yummy icon_razz.gif

~Diana~ birthday.gif
post #34 of 42
Thank you for your compliments. I had company last night and so I put together a left over cake with my left over frosting. It was 90 degree's or more yesterday and my frosting was melting off of the cake and that was in my airconditioned house! So I found out this frosting is not heat tolerant. I hope the cake I made for my customer did okay! I may call her today to see how it did.
post #35 of 42
Has anyone made the cheesecake recipes from WBH?

They sound so yummy, but one of the pictures sort of made it appear more fudge-like than cheesecake, but that could just be the photography.
post #36 of 42
Hi everyone,

I use the House Buttercream almost exclusively -- it's light and fluffy and seems to be just sweet enough for most people without creating a sugar rush. I especially like to use it as a filling.

I do NOT advise using it to make roses, though. Even if you chill it first, it softens up quickly and the petals don't hold their shape well. (I mix up a batch of crusting bc to make my roses and then pop them in the freezer until I'm ready to decorate.)

I'm also a fan of the chocolate wafers and have used the WB wafer method for several cakes. It's suprisingly easy and tastes pretty good, too. (Caution: the melted chocolate hardens quickly, so if you don't have a hot plate, make sure to use plastic or parchment cones so you can re-microwave as needed. )

Rodneyck, I've made the peanut butter cheesecake and it got mixed reviews. My DH loved it, but another friend thought it was too rich. It definitely had a dense, fudgey texture.
"Baking a cake is culinary magic. Nowhere else in cooking is the transformation of a few simple ingredients so profound and so appreciated." -- The Joy of Cooking
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"Baking a cake is culinary magic. Nowhere else in cooking is the transformation of a few simple ingredients so profound and so appreciated." -- The Joy of Cooking
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post #37 of 42
Quote:
Originally Posted by lehall2006


Rodneyck, I've made the peanut butter cheesecake and it got mixed reviews. My DH loved it, but another friend thought it was too rich. It definitely had a dense, fudgey texture.



That is what I thought, thanks for the response. I like the New York style cheesecakes myself, so maybe if I have some extra cream cheese (like that is going to happen, lol) then I will try one from WBH just to see.
post #38 of 42
Thank You ckkerber

very nice cake ladyonzlake
post #39 of 42
WOW - ladyonzlake Your cake turned out wonderful. I also have the book, and love just looking at it. I have tried a couple of the recipes and thought they turned out kind of dry and crumbly -but I have to admit I did not use cake flour which I think would have made a difference, and I may have cooked a little to long, so while not burnt, a little dry.
Thanks for the tip on making your own cake flour Rodneyck - I will be trying the recipes again with cake flour!
post #40 of 42
I made a fun cake this weekend using the chocolate transfers (and the House Buttercream . . . yum!). My siblings and I were all at my parents house with all of the grandkids (it's rare to get us all together) so I wanted to make a cake to celebrate our mini-reunion. I made chocolate transfers of all of the grandkids, as well as a sandcastle, fish, crabs, and a cat. For my sandcastle, I piped the outline and then sprinkled crushed graham crackers on the waxed paper. Then, I covered the graham crackers with the sand colored chocolate so I ended up with a textured chocolate piece. For the fish and the crabs, I was very much inspired by bizgriff97's sandcastle cake. The cat was for my one sister who doesn't have kids so she'd have representation on the cake, too. In retrospect I wouldn't have made the cake so busy, and secondly when piping two of each image to place them back to back, I should have done a "front" and "Back" for each child rather than two fronts. Oops! I also would like to know if anyone has done back to back chocolate transfers because I have trouble keeping the backs flat. The chocolate builds up and when I sandwich two pieces, I end up with a gap and you can easily see the buttercream that is sandwiched between. Anyway, this was such a fun cake to do since it was so personal. And each of my kids / nieces / nephews thoroughly enjoyed "eating" themselves!
LL
LL
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LL
post #41 of 42
uhuhuhhhhh!
that is so cute
I have not had ant time to try anthing yet I can't waiticon_wink.gif
post #42 of 42
This is a very modified version of one of the WBH cakes . . . I was really happy with how it turned out. In my photos, I have a few other cakes that I've done with the chocolate transfer method, too. The baby shower cake was another very modified version of what I saw in the WBH. There is also the dragon and the Spongebob cakes. I really do love this book, as you can see! I'm just going to keep practicing!
LL
LL
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