#chocolate with vanilla cream frosting & the chocolate shavings around the edge | Explore Tumblr Posts and Blogs

ohshcscenerios · 4 years

Note

Adorable concept: Honey' s significant other and all the hosts do their own bake off and Honey is the judge? How well/poorly do you think it would go exactly?

This is an adorable concept and I love it! I might just go crazy with this and turn it into an episode, oops.

Because the Host Club is participating in a Bake-Off for Mistukuni they will be divided into teams - however because there are so few of them the teams will mostly consist of two people. They debated if they needed to be in teams but Tamaki insisted, saying it would respect the Bake-Off rules. So here we go!

The Teams

Team Chocolate: Tamaki and Kyoya

Team Strawberry: Takashi and Haruhi

Team Maple Syrup: Hikaru and Kaoru

Each team has a four hour time limit to create a cake from scratch. They will be judged on taste, decoration, and presentation. Whoever wins the Bake-Off will be relieved of clean-up duties for a month.

Their time starts… now!

Team Chocolate rushes to raid the pantry for dry ingredients. Team Maple Syrup surveys the multiple kitchen gadgets displayed on their work station. Team Strawberry races to the refrigerator to snatch fresh fruits and wet ingredients.

Let’s take a closer look at the teams, shall we?

Team Chocolate doesn’t seem to be getting along very well. Kyoya is having to watch Tamaki carefully while he measures the flour. Tamaki cannot settle on one cake idea and keeps rambling on about different flavors and pairings. It doesn’t seem like Kyoya appreciates his indecisiveness right now.

Team Strawberry is doing well although Takashi isn’t saying much. Haruhi is telling him how to slowly fold whipped egg whites into the cake batter while she whips up the buttercream frosting. They’re both wearing aprons and it’s absolutely adorable.

Team Maple Syrup created a chaotic mess at their station! It’s an absolute disaster from where we’re standing. They have managed to spill cake batter everywhere but they’re working fast! They’re determined to win!

Let’s take a break to hear from our sponsors.

Welcome back! With only one hour left let’s check in on the teams again.

Team Chocolate is still tense but they’ve decided on a single cake idea and they’re going with it. Kyoya is rolling out the fondant while Tamaki pipes the icing around the cake’s edges. It appears they’re finally getting along after a rocky start!

Team Strawberry is still progressing at a steady pace. Haruhi is thinly slicing the strawberries while Takashi is carefully layering their cooled cake layers. They haven’t said much these past three hours but they’re quite the team!

Team Maple Syrup has managed to replace their earlier mess with a new mess; icing and sprinkles everywhere! Seriously… can they at least try to keep the icing in the bowls? However, their cake is turning out very nice!

It looks like our teams are ready to plate. Let’s wish them the best of luck.

Mitsukuni will choose the winning team after a word from our sponsors!

Welcome back! Each team has presented their cakes to Mitsukuni. They are now being judged by decoration and presentation.

Team Chocolate made a simple chocolate cake with smooth buttercream icing and shaved dark chocolate as garnish.

Mitsukuni savors the chocolate with a wide smile. However he must admit there is too much chocolate involved. It’s chocolate on chocolate. He would have preferred a mixture of flavor like chocolate and vanilla instead.

Team Strawberry is also staying true to their name and presenting a strawberry cake with fresh slice strawberries sandwiched between layers of cake and icing.

Mitsukuni agrees the layered strawberries are a cute idea but he doesn’t like how slippery they are. It makes it difficult for him to fork a decent bite. The taste makes up for the performance.

Team Maple Syrup created a vanilla confetti cake with cream cheese icing and lots of sprinkles both inside and outside the cake.

Mitsukuni adores the multi-colored sprinkles and agrees it’s a fun looking cake! He dives right in and isn’t disappointed by flavor. The soft vanilla cake paired with the rich cream cheese icing is pure Heaven.

Now let’s see who has won the great Ouran Bake-Off!

Mitsukuni judges each team as;

Team Chocolate:

Taste : 10/10

Decoration : 4/10

Presentation : 7/10

Team Strawberry:

Taste : 10/10

Decoration : 6/10

Presentation : 7/10

Team Maple Syrup:

Taste : 10/10

Decoration : 8/10

Presentation : 8/10

Team Maple Syrup is the winner!

#happy birthday mitsukuni haninozuka #ohshc #bake off #was that really necessary #probably not #I FORGOT THE S/O #woops #i got carried away with the commercials

39 notes · View notes

thebardisabird · 5 years

Text

For my birthday, I’d like to share some headcanons with you all! So let’s think about...how the Matsus make you a birthday treat!

When Osomatsu invites you over, he covers your eyes as soon as you walk in the door. When you finally get to open them, you’re delighted to the sight of an elegant white cake! It’s decorated with some precision white shavings of white chocolate. When you cut a piece, the inside is brilliant red velvet that leaves your mouth watering. It’s perfect...almost a little too perfect. You give him a look, and he rubs his nose knowing he’s been caught - but his chuckle accompanied by the arm that slings itself around you in embrace is enough to make you laugh right with him.

Karamatsu actually makes his from scratch. You know him to be a halfway decent baker, so the excitement really hits when he tells you he’s baked something special for your birthday. Upon your arrival, you’re treated to soft guitar playing you into living room. A familiar sultry voice sings Happy Birthday as you get a good look at his creation. Not only is it a soft blue hue, but it’s gorgeous! There’s golden flakes sprinkled on the side and roses made of sugar neatly placed around the cake. Each slice tastes of coconut cream and the plesantness of its buttery taste makes you instantly smile. However what really makes you blush is Karamatsu’s lips licking a hint of frosting from your fingertips. That, and him proudly exclaiming that next year he will attempt to put himself in your birthday cake.

One to be a little more careful, Choromatsu decides to watch a tutorial instead! When he’s finally done, he invites you over, a little pride in his step from his creation. You enter the room to see a medium size chocolate confection at the table. It’s rustic in frosting style with its jagged edges and smeared lines, but it smells absolutely heavenly. Getting your slice is even better than you expected! Rich cocoa and a subtle taste of vanilla and caramel to accompany it. You look at Choromatsu with some shock and he beams with satisfaction - but not before giving you a gentle kiss on your temple.

Ichimatsu prefers a different approach. Rather than stressing and making a giant cake, he opts to make cupcakes. Ube flavored no less! Your eyes glitter when you finally get to see them: french vanilla whipped cream tops the smaller treats, decorated with hearts, candles, and chocolate cat shaped candies. He’s extremely nervous when you take one, grumbling that they’re probably disgusting and that you honestly shouldn’t eat them - but you silence his depreciation with a kiss to the cheek. They’re delicious! Ichimatsu melts into a lovesick puddle, happy he could make something yummy for you on your birthday.

The giggle that leaves you isn’t meant to offend. But you couldn’t help it seeing your boyfriend covered from head to toe in several ingredients only to have made pudding. A delicious caramel pudding jiggled in the plate in front of you. One scoop. As soon at your tongue touched the confection you squealed in delight. It was super sweet! The caramel and the custard blended delectably on your tastebuds. Jyushimatsu’s smile grew a tad wider, ignoring the egg shell slid down his face.

Todomatsu is actually quite sharp with his baking skills! However, he also chooses not to bake you a cake. Proclaiming that cakes are “so last year”, you find on the table a glistening strawberry cheesecake instead. The jam marbling and fresh fruit to top it looked picture perfect - a beautiful sight to combat Todomatsu’s smug look. He cuts you a slice, and breaks a piece off to feed it to you. It’s a tad embarassing (and he comments on your pinkened cheeks) but you take the bite. It’s tasty times ten; a sentiment Todomatsu was expecting, but was thankful to hear nonetheless. He squeezes you tight in a hug, happy to have made you happy. You move to take another bite, but are stopped by a hand with a phone it. You’re told you can have another bite as long as you promise to put it on Instagram.

265 notes · View notes

nbula-rising · 5 years

Photo

Chocolate Cheesecake Cake Prep Time 1 hour Cook Time 1 hour 15 minutes Total Time 2 hours 15 minutes Servings 14 servings Ingredients CHOCOLATE CHEESECAKE: 5 ounces bittersweet chocolate (70% cocoa), chopped 2 8-ounce packages cream cheese, at room temperature 1/2 cup + 3 tablespoons granulated white sugar 2 tablespoons unsweetened cocoa powder 2 large eggs CHOCOLATE CAKE: 1 3/4 cups all-purpose flour 1 1/2 cups granulated white sugar 2/3 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon instant espresso powder 3 large eggs, at room temperature 1 1/4 cups buttermilk, divided 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature 1 teaspoon vanilla extract CHOCOLATE SOUR CREAM FROSTING: 2 cups semisweet chocolate chips 1/2 cup (1 stick) unsalted butter, at room temperature 1 cup sour cream 2 tablespoons light corn syrup Instructions PREPARE THE CHEESECAKE LAYER: Preheat the oven to 325 degrees F. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn't seep into the pan). Place the chocolate in a medium glass bowl. Melt in the microwave in 30 second bursts until the chocolate is melted and smooth, stirring after each burst. Set the chocolate aside and let it cool off until it is lukewarm but still pourable. In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and cocoa powder and blend until incorporated, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Mix in the lukewarm chocolate. Mix until smooth. The batter will be very thick- scrape it into the prepared pan and smooth the top. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight. PREPARE THE CAKE LAYERS: Preheat the oven to 350 degrees F. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the espresso powder, eggs, 1/4 cup of the buttermilk, butter and vanilla to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape the sides and the bottom of the bowl with a rubber spatula. Beat on high speed for 2 minutes. Add the remaining buttermilk and beat on low speed for 15 to 30 seconds, until just blended. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert the cakes onto a rack to cool completely. PREPARE THE FROSTING: In a large microwave-safe bowl, combine the chocolate chips and butter. Microwave 1 to 2 minutes, stopping every 30 seconds to stir, until melted and smooth. Whisk the sour cream and corn syrup into the chocolate mixture until smooth. Cover and refrigerate for at least 30 minutes or until firm enough to spread. ASSEMBLE THE CAKE: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake (with a sharp knife) to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake. FROST THE CAKE: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won't be transferring any crumbs into the bowl of frosting). Don't worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to "set" the frosting. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn't have any crumbs floating around in the final frosting layer. Decorate, as desired. Keep this cake refrigerated. Notes *Using a good quality bittersweet chocolate will make a difference in this recipe. *For making white chocolate shavings: Purchase a hunk of white chocolate and a hunk of dark chocolate. Microwave the chocolate to soften it up slightly (15 to 30 seconds, depending on the size). Use a potato peeler to run down the side of the chocolate to create shards/shaves/curls of chocolate. Shave it onto a paper plater and then just use the plate to slide the chocolate onto the top of the cake. *If you are serving this cake at a party, it's perfectly okay to leave the cake at room temperature for an hour or so while serving. Otherwise, keep it refrigerated.

#recipe #cheesecake #cake #dessert #chocolate

3 notes · View notes

sunshinechii-scenarios · 5 years

Text

Semi-Sweet III

Uhhhhh...This story still exists LOL. I’m sorry if anyone was reading this and hasn’t gotten an update since May! It’s highkey a rushed ending and I lost all motivation for it TT. Story page here for the previous parts and the baking terms! Also check out our masterlist that’s always updating!

✿ Seventeen’s Mingyu x Gender Neutral Reader ✿ Fluff ✿ 3.8k words ✿ Not Requested ✿ Written by Chii ✿

Last time on Semi-Sweet

“I’m sorry.” She looked down and wiped her wet cheeks with the napkin you gave her earlier.

“It’s fine but I have an idea.” You said as you put the mason jars on the table.

“That is?” She looked more confused than upset with herself.

“No time to waste! We’re wasting time right now!” You readied a few boxes of butter out of the fridge to warm up into room temperature.

“Yes, boss!” You two laughed, you grabbed Kyla the knife block and put it on the table before slamming down a flat pan and started to cover it over with parchment paper.

“Kyla could you use butter knife to cut off the sides and then the use the cake leveler for the top and bottom?”

“Alright!” She said before getting into business. You stood on a stool to reach for the round cookie cutters. Looking for one that would fit the top of the mason jar wasn't as hard as you expected, they were all organized by diameter.

“Two and a half inch cookie cutter. Two and a half, ” you mumbled to yourself until you found the silver circle and grabbed it. You set it down on the counter as you went into one of the industrial fridges for the French buttercream frosting you made earlier in the day and set it next to the butter you bought out. Kyla came over to you telling you that the edges were off and the cake was leveled.

“That's great! Take some butter and put it on the cake.” You handed her the butter. She made a face, not really understanding why.

“It's dry,” you walked over to the sink to wash your hands before poking at a corner of the cake on the table and showed her how it crumbled much easier than a regular cake, “the butter adds the moisture backs in if it's still warm.” Kyla nodded and went to add a layer of butter over the cake while you got the last remaining things you needed. That butter trick was one thing you learned from Mingyu while working here.

“So what's the plan?” Jun said as he came in and turned over to Kyla slathering the cake with butter.

“We make layered cake jars,” you said to Jun.

“Uh, no offense but we could always make a new sheet of cake.” He eyed the cake again.

“We don't always have to think like that. There's other ways to solve a problem and my way doesn't involve chucking a whole cake into the trash.” You crossed your arms and unconsciously stood in a defense stance.

“Alright, alright. You’re getting all mouthy with me. What should I do?” He said. You smiled and walked him over to the counter.

“This is the French buttercream I made earlier, taste it.” You held out a small spoon for him. Jun looked at you suspiciously before taking the spoon and testing it.

“Tastes like buttercream,” he said, not thinking much about it. It was creamy and smooth, probably smoother than Mingyu’s if he had to argue.

“Right, it's boring. I was thinking about adding flavoring and garnishes to create different combinations of flavors,” you said as you bought out eight glass bowls and began to divide them.

“I planned on doing strawberry lemonade, peanut butter cup, salted caramel apple and, coconut and pineapple,” you said as you listed down the flavors on your fingers.

“Do we even have all that stuff?” Kyla said as she washed off the knife before drying it and putting it back.

“Yes, actually.” You clapped loudly and started ordering Jun around to mix flavors into the buttercream. You took over the cake and asked Kyla to cut up lemons and green apples, shred some chocolate shavings and to toast some coconut shavings in the oven.

As time passed you three were layering vanilla cake, flavored buttercream, vanilla cake, flavored buttercream and a finishing of fresh whipped cream and the garnishes. Jun decided to color the frosting to make the dessert more appealing to the eye. Pink frosting with a wedge of lemon that was coated in sugar, chocolate garnishes on the already light brown peanut butter frosting, large salt chunks on the caramel lined frosting and thin apple roses that Kyla learned from Joshua and last but not least toasted coconut on the fruity buttercream. The sheet cake made only around 7 of each flavor combination but they looked amazing and you didn't know if your brain could take anymore.

“Bring them out Jun, I think my brain is fried,” you pleaded to Jun, he nodded and pat your back before taking the tray of layered cakes jars to the front. You immediately heard gasps and people adding them to their orders, RoA eventually called Eunwoo over to help her bring the cakes out onto the trays.

“What happened here?” Mingyu and Joshua stepped into the room and saw your tired figure hunched over on one of the counters. Kyla went to explain to them. You wanted to stop her but felt no strength to do so. Seungkwan came into the kitchen with three cups of coffee on a silver tray.

“Special delivery for Jun, Kyla and of course the mastermind!”

“Thanks.” You let your red splotched fingers hold onto the handle and drank the liquid.

Fast forward a few weeks of sugar burns, powdered sugar all over your black chef pants and a lot of good times. You made by the first month of work and only wanted to seriously hurt Mingyu a few times, ‘what an achievement!’ you thought. You and RoA were hanging out by the front while it was almost closing time and no customers came in.

“Is he always like this?” You said quietly to her, afraid of Mingyu’s scary good hearing. You thought back to when Kyla would whisper something to you and he would hear from across the room.

“Moody and acting like two people? Yea, he always does. It’s hard to deal with his bad side but it doesn’t last for long. His ‘mean’ wall is easier to break than a sheet of sugar.” RoA laughed a bit.

Mingyu had been noticeably nicer as time went by. His walls melted down like chocolate once it was around the middle of your second of work. He would still shoot you glares every now and then but sometimes he would offer you a taste of his new creation. You were beginning to think he didn’t know his own feelings towards you as his co-worker. You turned back to RoA, remembering your plans you made tonight with Jeonghan.

“Want to come over to celebrate the fact that Mingyu doesn’t have my head on a stick? I'm having some celebratory drinks and food,” you sand the last line in a high pitch in attempts of drawing out an acceptance to your offer.

“I’d love to but I have an essay due tomorrow, it hurts to get your masters degree in business.” RoA hugged you goodbye. She stopped wearing her scarf since it was a bit warmer had on only a wool cardigan over her white button down. Kyla and Eunwoo weren’t here since left before you two due to their shifts ending earlier.

“Did I hear celebrations?” Mingyu threw his arms around your shoulders. You saw him in casual wear and figured he finished cleaning up the kitchen. RoA’s eyebrow raised at this action, her mind started to run with questions but didn’t want to say anything.

“You,” you shrugged off his arm, “have selective hearing.” You smacked his cheek lightly. RoA flinched and was ready to plan your funeral but she didn’t need to.

“Do not,” he sneered at you and huffed. RoA rolled her eyes at his childish manner.

“I asked you for the whisk and you ignored me, my caramel almost burned!” You jabbed at his side as your brows furrowed.

“That's because I don't like you and stop that,” he stuck out his tongue like a little kid and poked a finger in between your brows, “you’ll get wrinkles early.”

“I can’t tell if you two look like siblings or elementary school lovers,” she sighed at the two of you. The two of you wanted to refute but her bus came to the stop and she made a run for it.

“Good night guys!” She screamed as she ran out, fishing inside her bag for her bus card. Mingyu got his weight off of you and stuck his hands into his pockets.

“So, can I come over for food or what?” He asked as hip bumped you. You heard the rattling of the cafe closing. Mingyu thanked Seungkwan and he wished you two to get home safe. He waved and walked across the street were there was little snow left to be melted away and the grass was green finally after months of cold and harsh treatment.

“When did we get so close?” You said as he turned back to you.

“When you did something right for once,” he said as he kicked the last bit of snow away from the sidewalk.

“Oh yea? What was that and what do you mean for once! I do my work right all the time you giant!” You walked up to him and stared at his face that was a good few inches away from the top of your head. He turned his attention to you and have you the serious face you hadn’t seen in a while.

“When you were able to man the kitchen alone.” A wave of emotions came through you. Sure you’ve gotten compliments from other chefs before but this one wasn't even a compliment. It felt genuine and something out of what you thought Mingyu would ever say to you. You turned away from him to raise your head to avoid your teary eyes from becoming something more like a waterfall. You nodded to him and told him that he was officially invited to come over. Mingyu was happy to be invited, he wanted to see you outside of the bakery. He wanted to see if it was possible for you to act the way you did around the others for him.

You two made no small talk. Just a quiet walk to his car where he drove you two. His radio was on a current hits station but you didn't feel right singing along. Although, Mingyu did and belted out some off tone notes to break the ice. You laughed and rolled your eyes at him.

“You should have been an idol instead.”

“Are you saying baking isn't my forte?” You looked over at his profile that was focused on the road but made out the raised eyebrow on his face.

“I think baking is exactly what you were made for thank you very much.” Mingyu laughed and thanked you. You felt like you might have said a little too much for comfort.

When you two finally got to your place, you waited for Mingyu to park while you went to call Jeonghan to come over. You stood outside the lobby, your breath coming up as puffs in the chilly night. The neighbors started to gossip around you, you never came home with a man unless it was Jeonghan. Mingyu finished parking and you waved over to him. He saw your figure in front of the bright lobby of your apartment building and lightly jogged over. The two of you went into the elevator and just your luck a few people had came back from work as well. The elevator wasn't cramped but you and Mingyu were a little too close for comfort. A few people had to push their way through to get off at their respective floors. Mingyu offered to switch places with you so you stood by the wall and he took the impact of people shoving each other. You and Mingyu easily got off at the 5th floor when there was only 4 people left in the elevator. You led him down the hall and found your dark door with golden numbers that read 117. You fished your keys out to unlock the door. Before you opened it, you turned to Mingyu.

“My apartment is kind of small, just letting you know now,” you said as you opened the door and kicked off your shoes before placing them on the rack next to the door. You felt the rough mat you kept in front of your door to avoid outside dirt from coming in. Mingyu did the same and stood aside as you closed the door. He took off his pea coat and hung it on the coat rack. He took into account of your two seater gray loveseat that rested on a fluffy white rug. A single throw pillow was lazily resting against the armrest and a blanket was thrown across the sofa. You kept your walls white and left the dark wood planks alone. He saw your neatly kept kitchen that offered almost no counter space and a gray Kitchenaid stand mixer to match the loveseat.

“Take a seat on the couch, I have someone else coming. I can offer you tea, coffee or if you want to get started on drinking early I have some wine coolers,” you said with your head halfway into your fridge.

“I'll take some water, that's alright.” Mingyu’s words caused you to grab a bottle of water and throw it at him. He caught it but not before

“What,” you said as you harshly popped the cap of your wine cooler harshly against your counter, “scared?”

“I'm not a big fan of how alcohol makes me after a few bottles,” he said. You chuckled before pulling out some take out menus and turning to choose one. The doorbell rang and you asked Mingyu to get it.

“Hey, I got food already and who is this?” You hear Jeonghan's voice as he stood by the door.

“I wish you would have told me you already got us something to eat,” you practically sigh out as you let him into the room. You formally introduced Jeonghan to Mingyu and they hit it off. They talked endlessly about anything and everything, mainly about food. Jeonghan had convinced him to try this fusion hungarian restaurant not far out of town. The night played out with Jeonghan doing most of the talking while you dug into the food and drinks. Music was being played so you bobbed your head to the beats and ate, making a mess.

Mingyu caught you out of the corner of his eye on your phone with a messy face, he laughed before he said something, “you look like a child.”

You rolled your eyes at his words before coming back at him, “you act like one.”

Jeonghan got up and opened your freezer for dramatic effect before saying, “do you want some ice for that?”

“I’ll take some, there's a bunch in the freezer anyway right? Likes overly iced drinks.” You stared at him while you wiped your mouth area.

“How do you know that of all people?” You said with your brows furrows, you don't ever recall having anything but hot coffee around him.

“I told him,” Jeonghan said as he sat down on your couch.

“He actually told me a lot about you.” Mingyu motioned over to Jeonghan who gave you a guilty smile. Mingyu sat next to Jeonghan.

“When did you two get so chummy?” You asked as wiped your mouth.

“He talks about food, I work with food. It’s perfect.” Jeonghan slinged an arm around Mingyu.

“Alright well perfect couple, it’s getting late.” Mingyu and Jeonghan threw protests at your sudden celebration ending.

Come Monday night and you were ready to leave with the Eunwoo, Kyla didn't work on Mondays and RoA left earlier. Eunwoo filled her name in on the work schedule board for a 4pm shift. You didn’t have the pleasure of choosing your hours yet so you where on a fixed schedule of 5am-9pm on Mondays, Thursdays and Fridays.

“Y/N,” you turned to see Mingyu still in the kitchen and not changed out of his work clothes, “you’re staying behind.”

“Am I getting overtime?” You learned to be snarky with him as you got more comfortable. He would get flustered and not know how to answer back but he’s been getting better at it.

“No, but if you'll want to learn you'll stay.” You audibly sigh at him and walk back to the employee locker room.

“Get home safe Eunwoo.” She nodded and walked out of the bakery, the bells ringing sounded the empty bakery.

“Lets get started then,” you say to Mingyu, “what’s the dessert today?”

“Souffle.” You heard a tone of playfulness in his voice. Souffle was the one thing you were nervous about making. Mingyu saw the expression on your face and smiled widely, “it’ll be great!”

Around half an hour later and you were finally able to start mixing the ingredients. Mingyu gave an overly long and unnecessary lecture on the importance of leveling ingredients and separating dry and wet ingredients.

He looked at you maneuver your wrist and arms to fold the dry ingredients into the wet. He instantly recognized the technique you were using. This brought back memories he didn’t want to remember. Memories of his ex. Mingyu wasn't one to dwell on the past but easily got upset when he would notice the last bit of their existence in his apartment. He remembered how in love he was, how they always made him happy, how they trusted each other. You noticed Mingyu was dozing off. You quickly dropped the rubber spatula into the bowl and waved a hand in front of his face.

“You’re over flooding your cookies.” You said. He looked down at the cookie. His thinned out royal icing went over the border he made earlier.

“Where did you learn that?” Mingyu asked.

“My cousin taught me.” You smiled and thought back to your cousin, she had introduced you into the world of pastries and had taught you a few tips and tricks. Mingyu put two and two together and boom. You’re the cousin of the girl who broke his heart. Threw it to the ground like a sheet of melted sugar, leaving it shattered.

“I have to go,” Mingyu grabbed his coat and bolted out the door. Leaving you with souffle batter in a bowl and a preheated oven. You decided to continue working without him.

Your buttered the ramekins, poured in the batter and put them into the oven. You left the oven light on while you picked up your phone.

You called your cousin while you watched the oven, hoping that she was awake in her timezone. Luckily, she picked up.

“Hey, do you know a Mingyu?” You asked her. She responded with a quick yes but hung up right after. She texted you, apologizing.

C/N: I'm sorry ma petite (F)/mon petite (M).

Y/N: It's alright, tell me about Mingyu. Why is he so angry at you.

C/N: How do you even know him?

Y/N: I work for him now.

C/N: Small world, I used to work with him too. We dated, Y/N.

You started at your screen, you couldn't imagine your cousin dating someone like him.

Y/N: Did you break up with him or something?

C/N: He actually broke up with me. We both entered a contest together. I won and he got mad.

Y/N: The contest that sent you to France?

C/N: Yes! It's so beautiful here and I don't regret leaving to be honest. I found myself here and found a better love.

Y/N: So he’s just holding a really bad grudge?

C/N: Probably, I don't suggest you pry too much on it. He dwells on the past too much and I suggest you quit as soon as you can.

C/N: I have to go! I'll talk to you soon! Bien Nuit!

You sighed, wanting to ask more but you knew you shouldn't.

The following days were awkward. You two made no eye contact and the absence of your usual bickering made the others worry. Kyla made effort to make you comfortable in the situation she didn't even know about. You thanked her for trying to help. On Friday night you and Mingyu were on lockup and cleaning duty, great. You scrubbed the area Joshua used today, cursing at him slightly for getting hardened sugar all over the counter. The kitchen was so quiet that you could hear the hum of the fridges. His voice cut the white noise.

“Listen, I'm sorry.” You turned around to see where he was, not realizing he was behind you. You tried to back up but your back hit the counter.

“Mingyu, I don't want to hear it. You’re just angry at my cousin. I get it.” You sighed before turning back around to continue scrubbing.

“Just angry? No, I'm infuriated but,” he turned you around to face him. The grip on your arm kept you in place.

“I'm apologizing to you.” His softened like a puppy that was being scolded and looked at you.

“She won a contest and you didn't. What's wrong are you that much of a sore loser?” You said in a very obvious joking tone in hopes of changing the atmosphere.

“What you don't know is that she stole my recipe.” You where shocked, she didn't tell you that.

“We made an agreement to share the prize and go to France together. I was going to propose to her god damn it!” His fist banged on the table.

You froze in place, your heart felt tight and you wanted to run away. Mingyu saw how scared you looked and get go of you.

“Go sit outside, let me explain myself once I calm down.” He turned to the sink and faced away from you.

When he didn't hear you move he choked out a quiet, “please.”

You walked out of the kitchen, taking one look back at him before going onto the floor. You sat by one of the windows where the moonlight shined in. The only source of artificial light was coming from the kitchen. You took out your phone and read the messages again. You hesitated to text her when a cup came down in front of you. You put your phone on the table, screen down. Mingyu took a seat in front of you and signed for you to drink. The warm liquid spread around in your mouth, calming you down. You closed your eyes took in the flavor, opening them you saw that Mingyu was anything but calm. He looked distressed, a look you have never expected to see on him. He drank from the cup and put it down.

“What do you know? Actually, what did she tell you.” Mingyu said, there was little to no confidence in his voice. He obviously didn't want to talk about it.

“Mingyu, we don't have to talk about this. We can forget that night happened and go back to how we usually are as complete opposites that make the mood.” He smiled at your words.

“If only it was that easy to forget.” He sipped the drink as he looked out the window. The bustling streets now empty and the moonlight hitting his face.

YEET THATS IT. ITS A BAD ENDING BUT THIS IS THE LAST TIME IM GONNA TRY DOING A SERIES LOL IM SORRY Y’ALL

#im soz yall #this was just not working for me anymore #chii #seventeen scenario #seventeen imagine #seventeen fluff #seventeen angst #Baker!Mingyu #mingyu scenarios #mingyu fluff #mingyu imagines #mingyu x reader #mingyu angst #semi-sweet scs

5 notes · View notes

willamettemountain · 6 years

Text

I Turn Into a Pumpkin / Big Man and his Bigger Shadow.

The hours of the sun, at least those by which we gauge our tireless, quickly passing, list riddled days, change. Shorter, colder, and frost tickled moments of sunlight trickle into the end of yet another year by which I measure my trajectory as a person.  It’s one o clock and the last of the pine shavings have been swept up and tossed into the rubbish bin. Two babies lost in the depths of the slowly fading mystical world of dreams, well after their regularly scheduled 8pm curtain call.  I stop outside of my boy’s door, peering through the crack of light that shows voicings well into the entry way, I stare. He’s curled into a tight knit, ball-like form, knees underneath his chest, arms sprawled out like spider limbs. The whole scene appears cumbersome, a serious task to maintain. Such a position to keep whilst holding tightly to the position in which you lay safely inside the arms of morpheus. I was completely taxed by the mere thought.

Craft Night was in full pursuit.  5 hours prior to the storm of water color stroked gourd embalming and the kitchen floor’s shower of pine shavings, stripped off of a garage floor’s bin of scraps, I was being kept captive in the upper atrium of the MTN.  The inexhaustible audiophillc pursuit that crept in at a time that would be impossible to pinpoint has ceased to degrade in it’s manifest -destiny-esque fury.  I hole myself up inside the upper rooms, caught between a singer and a screen, making able the conversion of sound into computer chat (namely 1’s and 0’s).  “…Six…t.w..e..n..t….y……..t…….w…..o…..” I mumble to my muted senses, aware but completely unamused at the fact that there was someone else in the room, someone who might be, should be, confused as to why I was speaking to a screen.

  This screen sees me.  This screen watches me age.   She teaches me. She is my captor. 

“…Ahead of schedule..That’s a good thing. “ I state to the man staring back at me, a trustee in my position to turn song into sound.

“I am going to call it for the night, let’s plan on starting again early tomorrow….”

I walked his to the door, turned to face the belly of my creation and then turned into a pumpkin.

The night prior to this my younger brother (no other type in my [personal] situation) called me around ten o clock at night. To see his name show up on my digital device was / is a rarity and I no sooner stepped outside to answer the call. “Amigo amigo! Como estas? Common themes of parental interactions, adventures in children, bodily workings, Utah, Nevada all took a part while we passed our words back and forth through the telephone.  The conversation steered into a parking lot of self realizing, momentary trepidations of each others lives;  “What will you do when your spouse dies?” “How might I handle the loss of a child?” “What kind of tree will eat me when I die?” Which quickly turned into; “…But I will NEVER die!…..” light chuckles were followed by a small silence in the conversation. As quickly as a bone break the themes were turned into talks of monetary momentum and the financial plans of the other. I found myself annoyed at the fact that such things could consume so much of our mental real estate. In the back of my brain I told myself that “ I am not focused on such silly things ….I am ALL ABOUT the memory and moment of the current state..” Inside my brain, there, front lawn sprawled boy, I caught a flicker of the life that was so quickly passing me by, knowing all too well that much of my focus, albeit to my dismay, revolves around fraudulent claims of gold leading to gladness. Working extra hours to “get ahead” in my rapidly fading time.  I have tried to pinpoint, since the talk with my brother, what it was about the conversation that lead me to such a stifling self realization and discomfort. I think that the common rope that runs through all of my siblings and me (and so many others) has threads of fear that come from the king of the western world’s castle. MONEY. If he ain’t no king, then I must ask myself why it is that I will trade almost anything for it, including family parties, children’s activities, park visits, lover outings, friend helpings, moments that are irreplaceable, never to be relived or re-seen. (Stopping to re-read what I wrote) “DON’T BE DAFT, JOSHUA” (I am talking to myself again) “Money is a necessary pursuit for every day life” Yes, I understand that to have money is a thing of life, but it is that it can become “THE FOCUS OF YOUR LIFE”. This fact I find appalling. Like a leech it takes from the giver, having it’s victim unaware of his / her sleuth / secretive companion.

(I am still a pumpkin)

Change comes from seeing misfires and correcting the course.  Tonight felt like that.  A dozen beautiful people, children, friends gathered round, listened to old country records and spent an evening of reconnection, reinvention, and love.  The task was taken seriously by everyone in the room. From the gal with the birdhouse gourd to the fella with the whittling knife, turning scrap into spoon. As crafts were getting finished and the hour was growing late I suggested that we all head upstairs for an evening dirge before all parties drove back to their respective homes. I was obliged and we all marched upstairs. Landing around the piano, we all sang familiar Christmas songs and hymns, casting in the SPIRIT of the living, forcing her presence.  Could’nuh asked for a better moment. After all… These nights / Craft nights are what I envision heaven TRULY looking like.  

(revisitation permitted to a memory of sound below)

SOUNDS FROM ABOVE (last night)

I get caught up in my own story.

I take it easy. (Working on) I will. (Future Me)

SLOWLY make THESE cookies.  absolutely.

PUMPKIN CHOCO CHIP COOKIES (the best)

* 1.5 C Canned Pumpkin Puree not pumpkin pie filling * 1 C Sugar * 1/2 C Melted Coconut Oil * 1/2 C Unsweetened Apple Sauce * 3 C All-Purpose Flour * 3 tsp Baking Powder * 1.5 tsp Baking Soda * 3 Dashes of Salt optional * 3 tsp Cinnamon * 1/2 tsp Cloves * 1/2 tsp Ginger * 1/2 tsp AllSpice * 1.5 Tbl Vanilla * 2 C Semi-Sweet Chocolate Chips

1. Preheat oven to 350 degrees. 2. Combine the pumpkin, sugar, oil (make sure to melt the coconut oil first), applesauce and vanilla in the bowl of an electric mixer. 3. In a separate bowl, combine all of the remaining ingredients, except chips. 4. Mix just to combine. 5. Fold in chocolate chips. 6. Let the dough sit for 10 minutes. The baking powder helps the batter rise and the finished cookies are a bit smoother. 7. Using an ice cream scoop (or a spoon), drop onto a lined cookie sheet. 8. Bake for 10-12 minutes depending on size. You want the bottom and edges to have a slight golden brown and cook all of the way through.   Surely forgetting  Surely maintaining.   Joshua Fred James

#godbewithyoutillwemeetagain #craftnight #friendsforever

5 notes · View notes

sinthubakes · 7 years

Text

Banana, Salted Caramel & Chocolate Ice Cream Sundae Cookie Dough Cake

This cake was my entry for Round 1 of Yolanda Gampp's #REPLICAKE competition.

You've probably heard of Yolanda Gampp aka How To Cake It. Her YouTube channel has over 3 million subscribers and she puts out great weekly content.

If you haven't checked her out already, I recommend that you do! This cake was inspired by her ice cream sundae cupcakes. While they were already cute enough, I decided gigantifying them would definitely level-up them. I was right, naturally.

This cake is honestly huge. I initially had only baked 2 cakes but decided to bake an extra cake after not being satisfied with the height of the cake. I'm glad I did. Of course, you can scale this cake down as you wish.

The actual cake is a moist and dense banana cake with a hint of cinnamon. I paired the cake with my favourite salted caramel recipe and a dark chocolate ganache to counteract the sweetness.

The frosting is just a classic buttercream recipe but you could opt to use a meringue buttercream if you so wished.

I personally don't like meringue buttercreams as they taste too buttery and aren't sweet enough. A lot of people complain about regular buttercream having the grainy mouth feel of powdered sugar but that's actually one of the things I like about it!

This cake actually took me quite long to make as a whole. The carving was quite quick since I didn't need to shave much off the cake but the overall decorating process was quite tedious.

I'm a little on the indecisive side so arranging the ice cream scoops to make them look realistic enough took quite a bit of time.

I think the finished product looks pretty great, though! I love the striped buttercream effect.

Make sure when you are blend your buttercream stripes together that you don't move the angle of your bench scraper or off-set spatula too much that the colours mix together.

If this happens, scrape off a dab of the blended area and replace with some fresh buttercream and continue blending.

While I didn't flavour every scoop according to their colour, you definitely can with the use of extracts or flavoured syrups!

You can also use your regular sugar cookie dough recipe minus the egg and with toasted flour if you don't like the taste of coconut oil but I personally love it and it also means that the cookie scoops set up really firm and hold their shape well.

To top, I piped a mountain of whipped cream, dowsed the whole thing in melted down ganache and caramel and showered the cake in sprinkles. I don't really like glace cherries but since this was an ice cream sundae cake, I placed a small cherry right on top.

Cake is quite honestly the only thing that is pulling me through these weeks of revisions. My exams start in 2 weeks (officially) and these exams are what determine if I get into my chosen university or not so I will be (or rather should be) studying hard and may seem a bit inactive on my Instagram account.

Queued posts will still stick to the regular schedule and I will try to bake as much as I can since it really does help me relax and is a good break from all the studying.

Yield: 1 huge 6 layer cake

Ingredients:

For the cake:

5 large bananas, very ripe and thoroughly mashed

500g self-raising flour

6 large eggs

225g butter/margarine

120ml oil

300g caster sugar

2 tsp cinnamon

2 tsp vanilla extract

For the ganache:

250g plain chocolate

250ml double/heavy cream

For the salted caramel, find the recipe here and double it.

For the coconut oil cookie dough (alternatively, use your own favourite cookie dough recipe. This one sets up quite hard):

225g coconut oil, softened

180g brown sugar

330g plain flour

Chocolate chips, strong coffee, food colouring

You will also need:

Large batch of buttercream (Roughly 400g butter and 600g icing sugar)

Whipped cream, glace cherry, sprinkles, wafer rolls etc.

Method:

Cake:

Preheat the oven to 350°F/177°C and line two 6 inch cake pans and one 7 inch cake tin with greaseproof paper.

In a large bowl on a stand mixer, cream together the butter, oil and sugar until well combined and pale in colour.

Next, beat in the eggs, one at a time, along with the cinnamon and vanilla extract.

Mix in the banana mixture until just combined and then fold in the flour until no lumps remain. Make sure to scrape down the sides of the bowl.

Divide the batter between the cake pans. You won't need much in the 7 inch - it's just to help with better tapering of the cake, so put most of the batter into the other pans.

Bake for 1 hour or until a cake tester comes out clean when inserted into the middle of the cake. Leave to cool completely.

Ganache:

In a saucepan, bring the double cream to a near boil.

In a separate bowl, break the chocolate into small squares. Once the cream has reached a near boil, pour it over the chocolate and cover the bowl with a saucer.

After 5 minutes, begin to stir the mixture until homogeneous. Leave to cool in the fridge to thicken slightly.

Cookie dough:

In a large pan on low heat, begin to toast the flour. You will need to constantly be moving around the flour with a spatula so that it does not burn. Once it is hot to the touch, remove from the heat and leave to cool.

In a large bowl, combine the oil and sugar until well combined.

Stir in the flour bit by bit after the flour has cooled until it reaches a very soft cookie dough consistency that is still scoopable. You may need more or less flour. Leave out at room temperature. If you keep it in the fridge, it will set extremely hard. If it sets up too hard, you will need to melt it down in the microwave and add extra milk.

Assembly:

Level and torte all of the cakes so that you have 6 layers. Place the first largest 7 inch layer onto a cake board or platter and begin to layer up the cake with ganache and salted caramel in between each layer with a ganache "dam" (a ring of ganache is piped around the outside of the cake layer prior to filling ) to prevent the filling from spilling out the sides. Leave some ganache left over for crumb coating. Your cake layers should follow like this: 7 inch, 7 inch, 6 inch, 6 inch, 6 inch, 6 inch. Do not overfill, you can always serve extra caramel with the cake. Trust me on this. Chill the cake for at least 30 minutes in the freezer until the ganache has set up.

Using a sharp serrated knife, begin to carve the cake. You are carving the cake upside down (since it's easier) so being with trimming the first cake layer an inch or two inwards to create a smaller base. You don't want it too small for lack of support so trim it to 5 inches. Continue with the rest of the cake so that the cake tapers out gradually in a smooth slope.

Once you are satisfied with the cake shape, use left over ganache (slightly thinned down) to apply a thin crumb coat all over the cake. Chill the cake for another half hour.

After chilling, place another cake board on top of the cake and quickly flip the cake over so that the smallest part is now the base. Insert 5 or so dowels arranged in a ring for support.

Divide your buttercream into two portions and dye one pink. Transfer both into piping bags with a large corner cut off the end (vary the size of the corner for how thick you want your stripes to be).

Pipe rings of buttercream all around the cake, alternating colours and starting at the bottom. Once the whole cake has been covered in buttercream rings, chill for 20 minutes in the freezer until the buttercream has hardened slightly.

Take your offset spatula and begin to blend the stripes together, moving your spatula around the cake horizontally and not moving the angle of your spatula. Be careful, you don't want to smudge the edges and colours together but you want to smoothen out the stripes. Chill for another 30 minutes.

Using the rest of your pink buttercream in a piping bag with a star tip, pipe a ruffle border around the top of the cake and fill in the top of the cake with any more left over ganache or leave it empty.

Take your cookie dough and if it has hardened up too much, add some milk and heat it in the microwave for a couple of seconds. Divide the cookie dough into small portions and dye each portion a different colour or flavour them differently. I went for chocolate chip, coffee and different coloured cookie dough scoops.

Once you have prepared all of them, use an ice cream scoop to make cookie dough scoops. Arrange these all over the top of the cake and use a fork to roughen up the edges of the scoop so it looks more realistic.

Top the cake with whipped cream, sprinkles, a glace cherry, more ganache and caramel and wafer rolls. Chill for another 10 minutes just to set up the icing.

2 notes · View notes

akashocd-blog · 6 years

Text

How to Make Chocolate truffle cake

Ingredients

CAKE

· 10 ounces bittersweet chocolate, finely chopped

· 1 stick unsalted butter

· 1 tablespoon pure vanilla extract

· 1/3 cup unsweetened cocoa powder

· 1 cup water

· 2/3 cup crème franchise (6 ounces)

· 3 large eggs

· 3 large egg yolks

· 1 1/2 cups granulated sugar

· 1/2 cup light brown sugar

· 1 1/4 cups all-purpose flour

· 1 tablespoon baking soda

· 2 teaspoons baking powder

· 1 teaspoon salt

WHITE CHOCOLATE GANACHE

· 1 pound white chocolate, chopped

· 3/4 cup plus 2 tablespoons heavy cream

· 2 tablespoons unsalted butter

DARK CHOCOLATE GANACHE

· 1 1/3 cups plus 2 tablespoons heavy cream

· 10 ounces bittersweet chocolate, chopped

CHOCOLATE FROSTING

· 4 ounces bittersweet chocolate, chopped

· 3 tablespoons granulated sugar

· 1/4 cup corn syrup

· 6 tablespoons unsweetened cocoa powder

· 1/4 cup plus 2 tablespoons water

· 1 tablespoon brandy

· 1 pound unsalted butter, softened

· 3/4 cup confectioners' sugar, sifted

· Bittersweet and white chocolate shavings, for garnish

Step by step instructions to Make It

Stage 1

Preheat the broiler to 350°. Margarine two 15-by-12-inch jam move container and line the bottoms with material paper. In a medium pan, dissolve 6 ounces of the slashed chocolate with the spread and vanilla over low warmth, mixing delicately. Expel the chocolate blend from the warmth and let cool marginally.

Stage 2

In a little pot, join the cocoa with the water and heat to the point of boiling, whisking always. Let cool marginally, at that point whisk the blend into the liquefied chocolate. Rush in the crème franchise.

Stage 3

In a huge bowl, utilizing an electric blender, beat the entire eggs, egg yolks and the two sugars at medium speed until pale and soft, around 5 minutes. Beat in the chocolate blend. In a medium bowl, whisk the flour with the heating pop, preparing powder and salt and exchange to a sifter or a strainer. Filter the dry fixings and overlay into the cake hitter with a huge spatula until completely fused.

Stage 4

Spread the player equitably between the readied skillet and sprinkle with the rest of the 4 ounces of hacked chocolate. Prepare the cakes in the lower and center third of the broiler for 25 to 30 minutes, until the point that the focuses spring back when daintily squeezed; move the container part of the way through heating. Give the cakes a chance to cool totally in the skillet.

Stage 5

In a medium bowl set over a medium pot of stewing water, liquefy the white chocolate. Expel from the warmth. Pour off the water in the pan and wipe it out. Include the overwhelming cream and margarine to the pan and warmth until the point when the spread is liquefied and little air pockets show up around the edges. Whisk the hot cream blend into the white chocolate. Set the bowl in a cool place until the ganache is sufficiently firm to hold its shape, no less than 60 minutes.

Stage 6

In a medium pan, warm the cream until the point that little air pockets show up around the edges. Put the cleaved chocolate in a heatproof bowl and pour the hot cream to finish everything. Let remain for 2 to 3 minutes, until the point that the chocolate has dissolved, at that point race until smooth. Set the bowl in a cool place until the ganache is sufficiently firm to hold its shape, no less than 60 minutes.

Stage 7

In a medium pot, soften the chocolate over low warmth, mixing much of the time. In a little pot, whisk together the granulated sugar, corn syrup, cocoa and water and heat to the point of boiling, whisking always. Expel from the warmth and rush in the cognac and dissolved chocolate. Let cool totally, around 30 minutes.

Stage 8

In the bowl of a standing electric blender fitted with a wire whisk, beat the margarine at medium speed until light and cushy. Include the cooled chocolate blend. At low speed, beat in the confectioners' sugar.

Stage 9

Cut out a 5-by-11-inch cardboard square shape. Place a sheet of material or wax paper over each cake and best with a level treat sheet or cutting board. Alter the cakes and evacuate the skillet. Keeping the paper connected, trim each cake to an even 15-by-11-inch square shape, at that point cut each cake into three 5-by-11-inch square shapes; you will have 6 square shapes.

Stage 10

Spoon a little touch of the chocolate icing onto the cardboard square shape and exchange one cake square shape to it; peel off the paper. This will be the base. Spread portion of the white chocolate ganache on the base and best with another cake square shape; peel off the paper. Spread portion of the dim chocolate ganache on the cake and best with another cake layer, peeling off the material. Spread with 1/4 measures of the chocolate icing. Rehash with 2 more layers, peeling the material off the cake square shapes and spreading them with the staying white chocolate ganache and dim chocolate ganache. Keep the sides even as you manufacture the cake by smoothing them out with a metal cake spatula. Top with the last cake square shape and peel off the material. Coat the sides and best of the cake with a smooth layer of chocolate icing; refrigerate quickly to set the icing. Spread the rest of the icing over the cake and topping with the chocolate shavings. Deliberately exchange the cake (on its cardboard base) to a platter and refrigerate until firm. Utilizing a hot blade, cut the cake into cuts while chilly and let come to room temperature before serving.

Any if you want you can get a perfect choco truffle cake from Online cake delivery in Lucknow

#Online cake delivery in Lucknow #fresh cakes delivery in Lucknow

0 notes

thedisneychef · 11 months

Text

Red Velvet Cheesecake Cupcakes – Starring Rolls Cafe

Red Velvet Cheesecake Cupcakes are a delicious and decadent dessert that combine the rich and velvety flavor of red velvet cake with the creamy and tangy taste of cheesecake. These mini cakes are perfect for any occasion, whether you're hosting a party, celebrating a special occasion, or just looking for a sweet treat. The cupcakes are typically made by first preparing a red velvet cake batter, which is then spooned into a muffin tin lined with cupcake liners. A cheesecake mixture is then spooned on top of the cake batter, and the cupcakes are baked in the oven until they are fluffy, moist, and fully cooked. The result is a delectable treat that features the best of both worlds - the moist and flavorful texture of red velvet cake and the creamy and tangy taste of cheesecake. These cupcakes are often topped with a dollop of whipped cream or cream cheese frosting and garnished with fresh berries or chocolate shavings to create a beautiful and mouth-watering presentation. Whether you're a fan of red velvet cake or cheesecake, or simply looking for a new and exciting dessert to try, Red Velvet Cheesecake Cupcakes are sure to satisfy your sweet tooth and impress your taste buds. Cupcakes. Yes, yes, I know… They’re the “in” thing for the moment. But let’s be honest, Disney has been doing them in their parks for longer than people have been cupcake warring, and they still do it better than almost anybody out there. The flavors are decadent, the presentation over-the-top, and the varieties available are seemingly limitless. One of their signature cupcakes is the Red Velvet Cheesecake Cupcake, and for a good reason. It’s unique and delicious and the little cheesecake flavoring sets the whole cupcake off. While it is time consuming to make, it’s not all that complicated, and the results are really, really worth it. Frosting ~ - 1 pound cream cheese - 3/4 cups sugar - 1 1/2 teaspoons lemon juice - 1 teaspoon vanilla extract - 2 egg whites (or 1/2 cup) Also needed for decoration ~ In a mixing bowel, add cream cheese, sugar, lemon juice, vanilla extract, and egg whites. Cream together for 3 minutes. Spread onto a shallow, flat-bottomed, lined baking pan or dish and bake for 45 minutes, or until firm. Allow to cool before frosting. Scrape into mixing bowl and cream slightly. Using a piping bag or plastic sandwich bag with a corner cut, pipe cream cheese using a small circular motion in the center of the cupcake. In a separate piping or plastic bag, pipe premade white frosting around the edge of the cupcake, around the cheesecake filling. Roll in toffee bits. Read the full article

0 notes

icingonthepage-blog · 7 years

Text

Sooooo sorry everyone. Its been crazy these past two weeks and I’m sorry I haven’t posted anything since last time. Every time I would go to sit down and start to write, something always came up or took precedent.

But fear not!!!

This week, we made out way across the pond to our neighbors into dark Victorian England where news has spread that Sherlock Holmes and his archenemy James Moriarty have perished after a long descent into the Reichenbach Falls. Our hero, Frederick Chase, an American Pinkerton has come to investigate the death in connection to a criminal mastermind that has moved into Moriarty’s territory and taken over. Joined by Athelney Jones, whom was introduced in The House of Silk, the two take on a Sherlock/Watson partnership that leads them back to jolly old England and through a series of grisly murders. Together, through the use of deduction and a single scrap of paper, the two unravel the truth in hopes of stopping the unknown Clarence Devereux.

Pretty quick review huh?

More like a synopsis and if you have been reading my previous blogs, you’ll know I like to give you more details than that. Can’t help that I like to write :-)

So, overall The Group was consistent with their opinions this time around. Usually we have slight disagreements as to the overall feel of the book, however the general consensus is that the book is like a roller coaster. You begin reading it, making your way up the accent. You sit there, page after page, waiting for that key moment when the story will finally take off, waiting for the drop. Problem here is that the accent takes a while….and by a while, I mean a little over half the book.

Don’t get me wrong. When you drop, you drop. The book throws you into a collage of murder, mayham, and intrigue so fast and so hard that by the end, your eyes are bugged out and you’re screaming WHAT!!!!!

Yes, the ending is the pot of gold at the end of the rainbow. If nothing else, stick with the book strictly for the ending.

For each member of the Group, we all reacted differently. Most were with shock and a WTF written across our faces, making us turn back the last few pages we just read to reread to make sure what we thought we read was indeed what was on the page.

All-in-all Horowitz does a wonderful job at creating and developing his characters throughout the book giving the story just enough of a Doyle feel to keep in on track with classic Sherlock, but with an ounce of his own take on these new faces. He establishes them in such a way that each brings something unique to the story. You have Jones, the one whom mirrors Sherlock and admires his methods in such a way that he imitates him to an almost obsessive degree. And then you have Chase, the American whom plays the role of a Watson-like character and keeps the story on focus. Together they form quite a formidable duo and allow those who like to play the Whodunnit game to follow right along and attempt to solve the crime before they can…..though they will probably be wrong.

The Group’s Rating:

On the flip side, Black Cherry Gateau (otherwise known as cake) was a SUCCESS!!!!!!! I was really proud of myself on this one as it combined several of the techniques I had learned on previous recipes and everyone loved it.

Sidenote, a few members of the Group had a thing about it being alcoholic (kids present and what not), so I modified it a bit. I put up the original recipe and in the notes described my modifications. I’m still up for trying the alcoholic version….maybe for the Christmas party ;-)

Also, as I was researching this recipe, I ended up finding the coolest things ever on Amazon when I was on my quest for Kirsch. Total lifesavers and made this recipe a cinch.

I found tabbed parchment papers designed specifically for 9 in cake pans. Made taking the cakes out of their pans a breeze. No more using a knife on the sides and having to over-grease the pan to insure that they come out in one piece. Simply pull the tabs up and out come the cakes!!!

___________________________________________________________________________________________

Black Forest Gateau (Cake) Recipe

Prep time: 1 hour 30 mins

Cook time: 22 mins

Total time: 1 hour 52 mins

Ingredients

Ingredients for Chocolate Cake Layers:

9 large eggs, room temp

1 cup granulated sugar

1 cup all-purpose flour

½ cup unsweetened cocoa powder

4 Tbsp (1/4 cup) unsalted butter, melted and cooled to room temp

½ tsp vanilla extract

Ingredients for Cherry Filling:

2 cans of canned cherries *

3 Tbsp kirsch (a cherry liqueur)**

¼ cup cold water

For the Frosting/Topping:

3½ cups heavy whipping cream

⅓ cup Confectioners (powdered) sugar

1 Tbsp kirsch (cherry liqueur)

3 oz good quality dark chocolate

Instructions

How to Make Cake Layers: Preheat Oven to 350˚F. Line bottoms of cake pans with parchment (don’t grease sides).

Beat 9 eggs with the whisk attachment for 1 min on high. With the mixer on, gradually add 1 cup sugar and continue beating on high speed a full 8 min. It will be thick and fluffy.

Whisk together 1 cup flour and ½ cup cocoa powder and sift in thirds into batter, folding with a spatula between each addition. Once all flour is in, continue to fold just until no streaks of flour remain, scraping the bottom of the bowl to get any pockets of flour; do not over-mix or you will deflate the batter. VERY IMPORTANT TO MAKE SURE ALL THE FLOUR IS FOLDED IN AND NO POCKETS ARE LEFT!!!!

Gently fold in ½ tsp vanilla and room temp butter, folding as you add butter in a steady stream and scraping from the bottom to make sure you don’t have butter pooling at the bottom. Fold just until incorporated. Divide batter equally between two prepared cake pans and BAKE RIGHT AWAY in fully preheated oven at 350˚F for 20-25 minutes (my oven took 22 min), or until a toothpick comes out clean. Note: Once the butter is added, it must be transferred to baking pans and put into the oven immediately or the batter can deflate quickly.

Let cool in pans for 10 min then run a thin edged spatula around edges to loosen cake. Transfer to a wire rack and remove parchment backing. When cakes are at room temp, and you’re ready to assemble, slice cake layers in half with a long serrated knife.

Making the Syrup:

Roughly chop or halve cherries and place in a medium bowl with 3 Tbsp kirsch. Let sit at room temp for at least 30 min, stirring a couple times, then drain cherries in a sieve over a bowl. Keep the cherries and syrup. Add ¼ cup cold filtered water to the syrup to get about ¾ cup total syrup.**

Making the Cream: For best results freeze bowl and whisk attachment 15 min before using.

Beat 3½ cups heavy cream with whisk attachment on high speed until soft peaks form, add ⅓ cup powdered sugar and 1 Tbsp kirsch and beat on high until stiff and spreadable (1-2 min). Refrigerate until ready to use (tip: keep whisk attachment in the bowl – you can re-whip if it seems slightly loose after refrigeration).

Assembling your Black Forest Cake:

Place first cake layer on a cake stand and brush with ¼ of the syrup. Don’t drench the cake, but brush with enough to add the flavor of the kirsch. Cover top with about ¾ cup frosting and top with ⅓ of the chopped cherries.

Repeat with remaining layers and top with the flattest layer. Transfer 1½ cups frosting to a pastry bag with a large flower tip and refrigerate until ready to use (don’t handle the bag too much or the cream will soften). Fill the cracks along the sides of cake with frosting then frost the top and sides with remaining frosting.

To make chocolate shavings, you can either melt chocolate in the microwave, spread it thin over the back of a baking sheet, then refrigerate a few min and use a food scraper to create bark-like shavings. This is the more authentic way. Alternatively, you can use a potato peeler to shave a chunk of chocolate.

Cover sides and top of cake with chocolate shavings leaving a 1″ perimeter on top for piping frosting. Pipe rounds of frosting around the top of the cake and place a whole cherry over each one. Refrigerate cake for at least 4 hours or overnight before serving.

I ran out of chocolate for more shavings hence the naked areas…1st rule of the kitchen always be prepared

Notes

* You can use thawed frozen cherries or canned cherries. Cherries werent in season around here when I made this cake so I used canned instead. The original called for using canned cherries that were in water or juice in which you would omit the ¼ cup additional water and use the juice from can instead. I tried that with tart cherries hoping to sweeten them with the kirsch enough for use…..didn’t work. Instead, I ended up using canned cherries in syrup and voila! Turned out perfect.

I also chose to halve the cherries instead of chop them so you would get more cherries with each bite. Taste wise it was great, but for decoration purposes, can prove tricky when balancing the cake layers. Just make sure to have full cherry halves that are of the same size to level the cake layers si that they dont tilt when piping the whipped cream

Maraschino cherries can be used for the topping/decor as well instead of canned cherries.

** Because I couldn’t find kirsch anyway and we had small children around that I didn’t want to end up tasting the cake, I chose to use Amoretti’s kirsch flavored syrup. Tastes great and still brings out a strong cherry flavor. Good alternative to using alcohol.

______________________________________________________________________________________________

Even with all the compliments from this cake, I still learned some things that I will work on with the next recipe. Hopefully you enjoyed this week’s blog and sorry again for the delay. Life can be a pain when you want to just turn the oven on or sit down to write.

Next book we will be diving into is Erik Larson’s Devil in the White City. Cant wait as it centers on my favorite serial killer H.H. Holmes and his Murder Castle at the Chicago World Faire. I’ll also be serving up some faire favorites so watch your inbox for the next blog and subscribe to keep informed.

Thanks again for reading!!!

Follow Icing on the Page for updates on the New book releases and recipes each week. Comment on options of the review/recipe, book request that you’d like us to look into, and questions regarding anything on your mind…

It’s Black Cherry my dear Watson…. Sooooo sorry everyone. Its been crazy these past two weeks and I'm sorry I haven't posted anything since last time.

#Cake #Cherries #chocolate #Sherlock Holmes

0 notes