Originally Posted by srkmilklady
I too am a hobby baker, but want to have my cakes be delicious on the inside and not just have the outside look good! Thanks for the link to the Celebration Generation Cakes site...amazing flavors!! Now I just need to find the recipes to go with the flavors!
And the 4 layers of cake with 3 layers of filling does look great. So I guess the cake would be taller than the usual 4 inches? (I too have the Agbay and LOVE it.)
Thanks all for your opinions...I do appreciate all the help and suggestions that I have gotten here on CC over the years!
srkmilklady~~I just got my Agbay and have only been able to use it once. (I've been on vacation.) I baked about 15 different round cakes in 4 flavors and different sizes and can't wait to tort the absolute heck out of 'em!!! Unfortunately, when I returned from vacation, my indoor side-by-side fridge/freezer was dead and I had to pitch everything. AAAAAAGH!
The good news is that my 15 cakes and all my pre-made buttercream and dark chocolate ganache were safe in my "new" (old, used, but working) outdoor, upright freezer! Unfortunately, until I get my new(ish) indoor fridge, I can't tort my cakes or make fillings, etc.
Boy.....does that tell you how obsessed I am with cake decorating? I had to pitch EVERYTHING in my home fridge/freezer, but don't care because my cakes and frosting were safe in the "cake freezer" on the porch.
As far as the recipes for the Celebration Cakes, I'm just going to wing it and make my own versions of her buttercreams and fillings. I've already worked up a really detailed version/recipe/instructions for the Turtle Chocolate cake. If you like, I'd be happy to send you the write-up I did for another caker (and my own files!).
Have you used your Agbay a lot? Do you love it? I just know that my Agbay will open up a world of possibilities and beautiful cakes! I've put in about 2-1/2 years learning lots and lots of stuff, so now I have the confidence to branch out with different flavors and have the knowledge of how to figure out most of it.
I have SPS and will use the Agbay to make sure my stacked cakes are exactly 4" high, but otherwise, I don't care if they are exactly at 4". All my pans are 2" high, but I like to tort everything.
Here's a photo of a cake I did BEFORE I got my Agbay, torting the "old fashioned" way with the lock-arm technique and a 12" serrated knife. This was my first experiment with ganache. The cake is sour cream chocolate cake with dark chocolate ganache icing. The bottom filling is dark chocolate ganache, the middle is white chocolate ganache with raspberry, and the top filling is white chocolate ganache.
(I've looked at your photos and your cakes are stunning!!! My favorite is the "My First gumpaste flowers". That is just sheer perfection.)