This Poppyseed Cake with Orange Curd and White Chocolate Buttercream is one of the most jaw-dropping gorgeous cakes I have ever made. It is tall and stately simply finished with sweetened dry orange slices that hint at the flavor of the filling. Spring is here and Easter is around the corner. While coconut cakes are popular for this holiday, I thought a change of pace would be perfect.
I wait for the winter holidays for Ghirardelli to send out its peppermint squares again just to make these Peppermint Ravioli Cookies. This once a year treat is delicious on it’s own but incorporated into a cookie can’t be beat.
And if you’re looking for something different to add to that cookie exchange or tray, these Peppermint Ravioli Cookies could be just the thing.
After the holidays were done we snapped up all the half price or less peppermint squares we could find. I had a ball in January working with them. These Peppermint Ravioli Cookies are easy to make and would be a perfect gift for anyone during the holidays and what a treat for those of us loving this candy as I do. Continue reading
For those in St. Louis that watch me on KMOV’s Great Day St. Louis, I will be on the first Thursday of every month now. This is the segment for this Thursday.
These do not require anything but heating a few ingredients together. No taking temperatures or concern that the fudge hearts will be grainy when finished. Perfect fudge, every time.
They can be finished with any topping you wish such as nuts, chocolate chips, etc. I chose red sugar, chocolate sprinkles, brick pieces and white chocolate drizzle. But anyway you choose to do them, no finish, all one finish or multiple finishes these fudge hearts are sure to please. Continue reading
Because I was never good with a piping bag, I came up with techniques that didn’t need one. This technique is one of them. Basically you spread melted white chocolate (not compound) onto a sheet pan. Then using different size putty knives available in hardware stores you shape the curls as shown.
The important point with this technique is the temperature of the chocolate. If it is too soft, it won’t curl. If too cold, it will shatter. Although my bakery was air conditioned, in St. Louis summers with 4 ovens going, it could get very hot. So often, we would place the tray on a utility cart (as seen below) and roll it into the cooler where it would set up enough to make the curls. In the winter, we didn’t have to do that.
If the chocolate gets too cold, let it sit at room temperature until you can make the curls. If the room is warm, it will be necessary to move the chocolate in and out of the refrigerator. We often had multiple sheets going at once so when one warmed up too much, we would trade it for one in the cooler. Continue reading
Consisting of white, milk and dark chocolate, each layer is highlighted with a complimentary flavor. This was a catering favorite at the bakery. The chocolate used will determine the underlying flavor of the pate. The chocolate we used was a 58 to 62%. If one of the newer, chocolates is used it may alter the outcome as they are much more liquid when melted.
Do not let the layers firm up completely before adding the next one. If you do, they will not bond when you add the layer on top. When you slice it the layer will separate. Not a big deal, just push it back together on the plate. However, it is best to have them bonding. The white layer is the biggest offender as there is not whipped cream to soften it. Continue reading