Jodie, THANK YOU THANK YOU THANK YOU! I totally love that recipe. Thanks for sharing and also for letting us know whose recipe it was. You're right -- I rarely have cream in the fridge, but I always have those ingredients on hand. (Dirty little secret -- I have a batch in the fridge that I take a spoonful of after dinner each night.)
CakeMakar, my truffle recipe was 8 oz. of chocolate, 1/2 cup cream, 1 tbsp. butter, and 1 tbsp. liqueur or 1/2 tsp. extract. But like I said, it wasn't to-die-for amazing, so I'd try some of the others suggested here.
The mousse recipe I used last weekend was just a ganache recipe gone bad: twice as much cream as chocolate. Just heat the cream, pour over chocolate and stir until melted. Cool, then whip until fluffy.
Hope you all have fun playing with new recipes.
Hawkette......you're welcome! My current dirty little secret is a bowl of homemade caramel I have hidden in the back of the fridge (made some for a cake order but didn't share I had any left). I go in when no one is watching and take a big dip with my finger! I use it for filling cakes too! I'll share that one with you too, although I have posted it to CC.
Thick Caramel Sauce
1 cup butter (do not substitute)
2 cups packed brown sugar
1 cup light corn syrup
1 can sweetened condensed milk
2 tablespoons whipping cream
2 teaspoons vanilla
1 teaspoon salt
In a heavy saucepan, bring butter, brown sugar, corn syrup and sweetened condensed milk to a boil over medium heat, stirring. Carefully stir in whipping cream. Attach a candy thermometer to your pan. Continue to stir until the caramel reaches 238 degrees, or the soft ball stage. Be careful to keep it just hot enough for caramel to simmer, because it will scorch! Remove from heat and add vanilla and salt. Makes 4 cups.
I just snack on the chocolate chips or the frozen cake scraps.
Thanks for the recipes!
Oh yes! I learned a long time ago I can't let anyone know when there are cake scraps, or I won't get a single crumb. Luckily, we just have boys in the house, and we all know a guy won't look past the front row in the fridge. I have so many great hiding places in the kitchen!
Thanks for the caramel recipe. It looks yummy!
Freezer works great too. My husband is incapable of looking for anything in the freezer other than ice cream or a frozen burrito. Although, I don't like frozen cake so when I take a piece out to thaw, I have to put it in a tupperware and hide it in the bread box or cabinet LOL.
My husband is extra tall - I just put things in low shelves, cabinets, and drawers - he'll never find them.
Though on the other hand, I've packed his lunch for work and he won't find it cause it's too low. Haha!
Hawkette......you're welcome! My current dirty little secret is a bowl of homemade caramel I have hidden in the back of the fridge (made some for a cake order but didn't share I had any left). I go in when no one is watching and take a big dip with my finger! I use it for filling cakes too! I'll share that one with you too, although I have posted it to CC.
Thick Caramel Sauce
1 cup butter (do not substitute)
2 cups packed brown sugar
1 cup light corn syrup
1 can sweetened condensed milk
2 tablespoons whipping cream
2 teaspoons vanilla
1 teaspoon salt
In a heavy saucepan, bring butter, brown sugar, corn syrup and sweetened condensed milk to a boil over medium heat, stirring. Carefully stir in whipping cream. Attach a candy thermometer to your pan. Continue to stir until the caramel reaches 238 degrees, or the soft ball stage. Be careful to keep it just hot enough for caramel to simmer, because it will scorch! Remove from heat and add vanilla and salt. Makes 4 cups.
I know exactly what you mean about going in when noone's looking and 'sneaking' some.. One of my "hiding" places is my crock pot.. No-one ever cooks, so I guess I'm pretty safe And thanks for sharing your recipe too - sounds yummy!
JodieF - I just wrote down your recipe from another link about the sweetened condensed milk & chips for a fudgy filling friday night. I was asked by a friend if I could make her a 1st aniv cake with a fudge type filling. I was just going to post a topic about it and hope you saw it when I saw this topic on the home page and read it first.
My questions are - is the filling runny or does it firm up? Does it have to be put in the fridge? I have only tried a few fillings so far so I am not very experinced with them.
Thanks in advance for your help!! Shirl
Thanks for posting the results of your test. I love reading other people's opinions of different recipes. In our house, the Double Chocolate Layer Cake is the reigning champion. It's just absolutely perfect, imo.
I find that the Hershey's Black Magic Cake is one step better the the "Perfectly Chocolate Cake" on the back of the can. Here's a link to it.
http://www.hersheys.com/recipes/recipes/detail.asp?id=4754&page=1&per=10&category_id=13
I usually make about 4 of these per week filled with truffle filling. Link here:
http://www.bhg.com/recipe/frosting/truffle-frosting/
Put in the freezer for about half hour and then top with poured ganache. (Equal parts cream/chocolate or part butter for glossier finish). Cooled to room temp or close.
txkat has a wonderful recipe for blender ganache. I absolutely love it. I make it and eat it out of the fridge. Oops, did I say that out loud?
6 oz UNSWEETENED chocolate
1 cup evaporated milk
1 1/2 c. granulated sugar.
In blender, process milk and sugar together for about ten seconds. Add melted slightly cooled chocolate and blend on high speed until you hear your blender change pitch. This could be several minutes. pour into a bowl and let rest for at least two hours. Overnight is better. If it doesn't firm up while blending, add an extra oz of chocolate. Do not refrigerate unless you want it to set. (I frost the cake when it's runny & then put in the fridge, then cover in fondant.
Shirl......you can pour it when it's hot, but it firms up pretty quickly. I let it cool some and then spread it. What I like is that even when it's cold it's easy to cut. So, if you refrigerate the cake it's not a problem. I just love it because it's SO easy!
Hi everyone,
Hawkette your chocolate cake experiment inspired me to try the SCW cake, I've been wanting to try it. It is very good, definitely dense, but not like a flourless cake dense, just very moist and delicious, but still the texture of what you expect a cake to be. I made 2 - 8" and they rose just like my other cakes, they didn't dome and crack, and I was able to torte them fine. I baked at 275 deg. for approx 45 min.
But, the real reason I'm posting today is that I wanted you all to know about Hawkette"s Thick Caramal Sauce recipe that she posted above. I used it as a filling for the SCW cake and my God it is the absolute best. You guys should try this Caramal, it's creamy, buttery, thick and delicious.
I didn't frost the cake with traditional chocolate frosting, I just whipped up some whipping cream and flavored it with some Ghiradelli Cocoa and WOW it was just the right balance to offset the richness of the cake and caramal.
My husband said "Best cake he's EVER had" (he's had alot in 25 yrs with me). In fact, it's way too dangerous to have in my house with the kids away at college, so I sent the rest into the office with him, or else we definitely would have gained 5lbs. this week
I can't wait to see what his co-workers think.
Thanks again everyone for all the info. I love "furthering my education" here on CC, it's awesome and so are you all
Dkelly, glad you had fun. I think I'm definitely going to have to try that cake soon. My oven broke this week. I'm waiting for the part to come, so it will be a few days that I can't bake.
The caramel recipe was JodieF's. She has some great filling recipes!
Thanks for sharing your results with us!
SCOOOOOOOOOOOORRRRRRRREEEEE!!!!!!!
OMG I am totally going to have to try that caramel sauce filling now!!
Oh you're so right, I just read my post and realized I said it was Hawkette's recipe. Sorry Jodief, please forgive me !
My husband just got home from work, with an empty cake carrier. He said the people in his office LOVED the SCW cake with caramal filling!! One lady sent me an e-mail saying "that cake is very dangerous, to my figure" Another guy said he wants to "sleep with that cake" I'm not sure what that means.....or if I want to know what that means
Anyway, RAVE reviews
P.S. Hawkette, that stinks that your oven is broken, if you lived near me I'd let you use mine.
Oh yeah, you can come use my oven for your next taste test weekend, that way I get to sample all of the cakes, right??!
Oh, I have to jump in here with my praises on that caramel by jodief.. It is really scrumptious... I used it as a filling and as an icing for some Pecan Spice cupcakes... they were a big hit... I mixed one part caramel to 2 parts buttercream.. It was really good.. I still have some of that caramel in the fridge (hidden)
txkat has a wonderful recipe for blender ganache. I absolutely love it. I make it and eat it out of the fridge. Oops, did I say that out loud?
6 oz UNSWEETENED chocolate
1 cup evaporated milk
1 1/2 c. granulated sugar.
In blender, process milk and sugar together for about ten seconds. Add melted slightly cooled chocolate and blend on high speed until you hear your blender change pitch. This could be several minutes. pour into a bowl and let rest for at least two hours. Overnight is better. If it doesn't firm up while blending, add an extra oz of chocolate. Do not refrigerate unless you want it to set. (I frost the cake when it's runny & then put in the fridge, then cover in fondant.
Thanks! That is the best frosting in the world for vanilla cupcakes, especially if you fill them with pastry cream and make boston creme pie cupcakes.
dkelly...don't be silly! There's nothing to forgive!
I'm glad you liked the caramel. I've even mixed it with SMBC. Yum, yum and more yum. I did a cake last week that I filled with caramel and chopped snickers.
But, it's pretty awesome with apples too!
Jodie
I just added a Turtle Cake to my specialty flavors list after trying that AMAZING caramel recipe.
Here is my description:
Rich vanilla bean cake filled with fudgy chocolate ganache, creamy caramel sauce, and toasted chopped pecans.
Ugh so good that your teeth will fall out.
Oh, I have to jump in here with my praises on that caramel by jodief.. It is really scrumptious... I used it as a filling and as an icing for some Pecan Spice cupcakes... they were a big hit... I mixed one part caramel to 2 parts buttercream.. It was really good.. I still have some of that caramel in the fridge (hidden)
OMG.....I have a bowl of the leftover caramel in my fridge too and for the first time since my kids left for college, I'm actually glad their not home to eat it
It's just me and hubby, and we all know that our DH's never open up sealed containers, so that baby's all mine
See what you started Jodie.....by Friday we'll all be 5lbs heavier from all of your awesome caramel, but it'll be worth every ounce!
We can be the closet caramel club!
To answer the question, it does stay fairly soft, even when cold from the fridge. You cook it to the soft ball stage. You definitely need a candy thermometer. Don't skip the salt at the end! It gives it this sweet/salty flavor that's really delicious!
Try it with Granny Smith apples......ohmigosh!
Jodie
Try it with Granny Smith apples......ohmigosh!
Jodie
Ohhhhhhhhhh yeah....... caramel covered apples............
it's Fall.. yaahoo
Thanks so much ! Will it work for a cupcake filling ? Can you fill with a larger round tip ?
Sure thing....I've filled cupcakes with it.
I always tell myself to make half a batch....just half...no leftovers...no sneaking to the fridge...no justifying eating it because I'm pouring it on APPLES and APPLES are FRUIT and they're GOOD FOR ME!!!!!!
I talk myself into a full batch cause what am I gonna do with 1/2 a can of sweetened condensed milk?????? Throw it away???? *gasp* NOOOOOOOOOO.....better make the FULL BATCH!!!
Thanks so much ! Im ready to sit and eat a bowl full !
I might have to move this to the top of my list!
I just found the caramel apple hershey kisses. and they would be great to top a cupcake filled with your caramel filling !
Thanks for offering your ovens. You all are very kind. (Or very hungry.) ;p I've ordered a part and it's supposed to arrive Friday (just in time!). I feel so empowered to be fixing my own oven, and faster than the service guy could have.
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