Wine Bottle Cake

I have a love/hate relationship with cake art. I get so excited to get started a on new cake and have a beautiful vision in my head of how its going to turn out. But that vision evolves as I go along, dealing with the unpredictability of cake. About half way through the project I'm usually still quite optimistic. It's usually 2/3 to 3/4 of the way through that I start to get stressed and depressed. It's not looking like the vision in my head. Flaws are appearing; everything is not as smooth as I like. But when I complete the work, I've worked through those flaws, modified my plans, and given my self some grace with the imperfections.

Such is the case with this weekends cake. I worked through running out of fondant and having to match a new batch to the same green color, which I didn't at first. Paint and luster dust saved me here. The second batch of fondant was way too soft and hard to work with, making it tear and bumpy. I was able to mask some of those problems. I wish the necks of the wine bottles were thinner, but it is cake and you need some there to eat! I was going to print out labels for the bottles on my edible image printer but couldn't find the cord since we moved. But in painting it, with the board covering and the luster dust on the bottles, the final overall effect was like an old painting and I really liked it.

Every cake I make seems to go through this process and my husband would really like to strangle me in the middle of it. But my main goal is to make the client happy. Which I received this email from the lady who ordered the cake wine bottles pictured below:

Cheryl, Your cakes were the big hit of the party! I should have taken more of your business cards, because a lot of people wanted one! We had just enough to finish today, and it was just as good as yesterday! Everyone remarked about how delicious the cakes were and how even the fondant was tasty! Attached is a picture of the birthday boy with the cakes; he was really impressed! Thanks! Gloria

This is what I work for.

For serious chocolate lovers only...

I have been making this recipe for years and it is a favorite of chocolate lovers the world round. It is so simple to make, yet puts off an elegant and sophisticated presentation. I like to keep its simple three ingredients a secret for this reason. I use it when I want to seriously impress. But here I am sharing it with the world so you too can experience this heavenly dessert. If your not the baker type, just visit me at http://www.dragonflydesserts.com/ and I will make one for you!

Chocolate Oblivion Truffle Torte

By Rose Levy Beranbaum, author of The Cake Bible says this is her favorite way to eat chocolate. Beranbaum goes into great detail in the recipes in her book to enable you to get the best results possible. I have not included all the hints and tips here.

Ingredients (all at room temperature):

bittersweet chocolate: 1 pound (I use Ghirardeli bittersweet chocolate chips)
unsalted butter: 1 cup
6 large eggs

If bittersweet is just too bitter, try half bittersweet and half semisweet chocolate.

Prepare pan: One 8-inch springform pan at least 2 1/2 inches high, buttered and bottom lined with buttered parchment or wax paper; outside of pan wrapped with a double layer of heavy-duly foil to prevent seepage. One 10-inch cake pan or roasting pan to serve as a water bath. (I think spring form pans are overrated and use an 8"x 2" cake pan. I also make these in sheet pans for dessert buffets. No heavy duty foil needed for seepage.)

Preheat the oven to 425 degrees F.

In large metal bowl set over a pan of hot, not simmering, water (the bottom of the bowl should not touch the water) combine the chocolate and butter and let stand, stirring occasionally, until smooth and melted. (The mixture can be melted in the microwave on high power, stirring every 15 seconds. Remove when there are still a few lumps of chocolate and stir until fully melted....this is what I do)

In a large bowl set over a pan of simmering water heat the eggs, stirring constantly to prevent curdling, until just warm to the touch. Remove from the heat and beat, using the whisk beater, until triple in volume and soft peaks form when the beater is raised, about 5 minutes. (To insure maximum volume if using a hand mixer, beat the eggs over simmering water until they are hot to the touch, about 5 minutes. Remove from the heat and beat until cool.)


Using a large wire whisk or rubber spatula, fold 1/2 the eggs into the chocolate mixture until almost incorporated. Fold in the remaining eggs until just blended and no streaks remain. Finish by using a rubber spatula to ensure that the heavier mixture at the bottom is incorporated.



Scrape into the prepared pan and smooth with the spatula. Set the pan in the larger pan and surround it with 1 inch very hot water. Bake 5 minutes. Cover loosely with a piece of buttered foil and bake 10 minutes. (The cake will look soft, but this is as it should be.) Here is one I baked in a large square cake pan.


Let the cake cool on a rack 45 minutes. Cover with plastic wrap and refrigerate until very firm, about 3 hours.

To unmold: Have ready a serving plate and a flat plate at least 8 inches in diameter, covered with plastic wrap. Wipe the sides of the pan with a hot, damp towel.
Run a thin metal spatula around the sides of the cake and release the sides of the springform pan. Place the plastic-wrapped plate on top and invert. Wipe the bottom of the pan with a hot, damp towel. (I run the bottom of the pan over a hot burner) Remove the bottom of the pan and the parchment. Reinvert onto the serving plate.

I always make a quick ganache (equal parts chocolate and heavy cream heated and blended) and spread over the top for a nice smooth finish. You can top with dollops of whipped cream flavored with espresso, or a raspberry or orange syrup. Here are some I cut into small squares to serve at a dessert buffet.



Store: 2 weeks refrigerated. Do not freeze because freezing changes the texture.
Serve: Room temperature. Cut into narrow wedges with a thin sharp knife that has been dipped in hot water.
Pointers for success: For a moist airy texture, be sure to add beaten eggs to chocolate mixture and not the chocolate to the eggs. Wrapping the pan with foil keeps it watertight. Chill thoroughly before unmolding. Use the plastic-wrapped plate when unmolding to protect the surface of cake if you're not planning to use a topping.

Understanding: Just as for cheesecake, baking the Oblivion in a water bath keeps the texture creamy throughout. When this cake is served at room temperature, you get a rush of chocolate from the moment it enters your mouth. The full flavor of chocolate can best be appreciated only in a softened state. (A chocolate bar, for example, has to start melting in the mouth before the flavor comes through.) The butter and eggs do not distract. Instead they contribute structure and the desired creamy texture.
Serves 16.

The Cake Bible by Rose Levy Beranbaum (Morrow Cookbooks, September, 1988) - reprinted with permission

300 cupcakes

Last week I got to do a center piece cake with 300 cupcakes for a company in Kearney. Both were fun. I started baking at 5am and all were filled and frosted by 2! It was quite a feat. Their company logo was a bulls eye and their celebration was a circus theme.

Wedding & Grooms Cake

These are photos of a recent wedding I did at the Cornhusker Hotel in Lincoln, NE. Besides the nearly three hour drive, the heat and humidity was a killer. The cake was Tuxedo with a whipped ganache filling. Its hard to see in the image, but stenciling was done on the sides of the cake.

From the bride, "Hi Cheryl-Thank you for doing such an amazing job on our wedding and groom's cakes! Everyone couldn't say enough nice things about them! They looked and tasted GREAT!" I am always more than thrilled to hear back from a bride that they were happy with their cakes.

This is the grooms cake.... simple but fun. I love doing cakes like this. Yes, she married a doctor.

The first day of school...

Words cannot express how this day feels.... especially after a long hard and busy summer.

Ohhh the possibilities are endless. The great and amazing things I will be able to accomplish here, all alone, all by myself. (yes, I still have a husband, but that doesn't count, though getting anything done when he's around is another challenge)

Here is the fine group. I have one new high schooler... going into 9th grade, one new junior higher, going into seventh grade, and a new kindergartener. All the new and exciting things to come! The other three are in the sixth and second grades.



Lili was quietly, nervously excited about today. She's happy about her new shoes and clothes, backpack and her fixed up hair.... thank you, Grace. It's comforting to know that all those older siblings are in school with her. Thought she maybe quietly excited today, watch out teachers when she feels at home!

I am proud of them all and excited for the new year to come as they grow and mature in all kinds of ways. Looking at them here is like looking at them when they are sleeping... all the challenging and difficult stuff just falls away and is forgotten.

Dennis the Menace

Don't be deceived by this cute little face. Yes, Joel is the sweetest most lovable little boy, always ready to give a kiss and a hug. But lurking under this sweet exterior is Dennis The Menace. I am going to attempt to list the things he has gotten into the last few days.

1. Melted my real butter and put into a mustard bottle. Squeezable butter is a good idea but we all know why that doesn't work.


2. Used half of my expensive, but very good Amway clothing spot remover to spray on his very stained shorts.


3. Started the washer sometime while messing with the spot remover


4. Made koolade with all the rest of my sugar....at least 2 cups


5. Got out my sewing machine and started running it


6. Got his Dad's drill.... not sure what he used it on.


7. Got out his sister's trumpet and valve oil


8. While catching him in my bathroom messing with something else, noticed he also smeared toothpaste all over the sink.


9. I discovered spilled edible printer ink on my office closet floor. It was tracked a few places on my newly refinished oak floors. It is red. I immediately get a visual of Joel's toes I had seen earlier with red stain in between two of them. I really didn't think about it at the time to question why his toes were red.....


10. Discovered chipped plaster by his brother's bed where Joel had jumped across from his bed and hit his knee into the wall.


11. Discovered he got into some shoe polish in the basement and smeared it around
12. He kept finding money in his room and asked to ride his bike to the store to spend it. I said yes. The first day he came home with a small bag with little 10 cent candy. Second day, 10 candy with a "free" candy bar. I thought this a little strange but the people at the store are friendly, its a small town and I didn't look at the candy bar.... assuming it was discontinued or something... plus he's a sweet, cute kid. Next day "found" some more money, came back with his little 10 cent candies plus two "free" candy bars. A humm..... now it has my attention. Confesses he stole one of the candy bars, but the one from the day before was free and one from today was free. Now my interrogation skills have improved living with a police officer and I finally got a confession that all 3 of the big candy bars were stolen. Carter, my loud and slightly obnoxious 11 year old was like whooaah, I've thought about it but would never do it. Needless to say, Officer Dad and Joel had a talk with the owner of the store.


13. And many other things, really, that he has gotten into with out permission the last several days.
    

Now, to his credit, for about a week, the kids' bathroom toilet has been clogged with a bar of soap. (I don't know who did it) I kept plunging it thinking the soap is lower down into the drain and should soften and eventually move all the way down. After his bedtime last night he informed me that he took a plastic grocery bag, put it over his hand and pulled the bar of soap out of the toilet. Impressive I think, forgiving him for getting out of bed and doing all this with out me knowing. He is mister fix it and has great talent, but.....

Any suggestions for not going insane or locking him up for life?