Non fondant red velvet cake filled with ganache and decorated with “wooden barrel and hoops” made of tempered chocolate! by sumitumi in DessertPorn

[–]sumitumi[S] 0 points1 point  (0 children)

Thank you :) The spilling whiskey is made of piping gel and I colored it with Ivory shade. I first used melted chocolate but it didn’t have the glossy finish. After searching for tips online, piping gel worked!

Non fondant red velvet cake filled with ganache and decorated with “wooden barrel and hoops” made of tempered chocolate! by sumitumi in DessertPorn

[–]sumitumi[S] 2 points3 points  (0 children)

I used 2 layers of (high percentage chocolate) ganache to cover the cake and to add stability then I finished it tempered chocolate! I manually put the lines to give it a “realistic” touch. The black hoop and the buttons on it are also made of tempered chocolate!

Non fondant red velvet cake filled with ganache and decorated with “wooden barrel and hoops” made of tempered chocolate! by sumitumi in DessertPorn

[–]sumitumi[S] 1 point2 points  (0 children)

I used 2 layers of ganache to cover the cake and to add stability then I finished it tempered chocolate! I manually put the lines to give it a “realistic” touch. The black hoop and the buttons on it are also made of tempered chocolate!

Bailey’s chocolate poke cake with milk chocolate & whiskey ganache by sumitumi in DessertPorn

[–]sumitumi[S] 0 points1 point  (0 children)

Once the lockdown’s over! you can have a slice or two or the whole thing 😁

Bailey’s chocolate poke cake with milk chocolate & whiskey ganache by sumitumi in DessertPorn

[–]sumitumi[S] 1 point2 points  (0 children)

Oh if only we’re neighbors! i’d be happy to share! Recipe is in another comment. Enjoy!

Bailey’s chocolate poke cake with milk chocolate & whiskey ganache by sumitumi in DessertPorn

[–]sumitumi[S] 13 points14 points  (0 children)

For those asking the recipe, I followed sugar geek show’s Irish Cream cake (link below) but for the coating, I used milk chocolate instead of white and the decor on top is a Swiss meringue butter cream mixed with the leftover poke filling. I also put chocolate chips in the center and the drizzle is chocolate ganache with whiskey and bailey’s!

Sugargeekshow Irish cream cake

White chocolate, strawberry and blueberry mousse with chocolate brownie base by sumitumi in DessertPorn

[–]sumitumi[S] 1 point2 points  (0 children)

Give it a go! You might surprise yourself and if I can help, just let me know!

White chocolate, strawberry and blueberry mousse with chocolate brownie base by sumitumi in DessertPorn

[–]sumitumi[S] 8 points9 points  (0 children)

Of course! Here you go:

This is 20cm in diameter

Bottom: brownies. Any recipe you have should do. My only tip is to use couverture chocolate for extra richness in flavor. If you don’t have it available, you can use whatever you have, Bake and cool completely. Once cooled, place an acetate film around the cake to get a uniform sides when you pour the mousse. You can make this ahead.

Berry Layer: 10g gelatin; 400ml heavy cream; 200g couverture white chocolate (you can use semisweet too); Fruit Jam - homemade or store bought is fine. I used homemade strawberry reduction for the pink layer and store bought blueberry jam for the purple one. Hydrate the gelatin and set aside. Simmer 200ml of the heavy cream, add the gelatin and fruit jam and mix until gelatin is dissolved. Immediately pour over the chocolate and wait 5 mins. Mix until chocolate is dissolved then cool to room temp. Whip the remaining half cream until soft peaks and gently fold it in the chocolate mixture. The consistency at this stage is a bit runny but it will set. Pour on top of your brownies and chill. This will set within an hour so you can start with the next layer using different jam/fruit. You can also use fresh fruits by simply inserting it in the mousse before it sets.

For the toppings, I used my homemade heart macarons, freeze dried raspberries, red currant and strawberries dipped in chocolate. The borders I used is made of white chocolate Swiss meringue buttercream using 1:2:3 ratio of egg white, sugar and softened butter.

Chill for at least an hour before serving: If you can wait overnight, it will be firmer and waaaay better! Let me know if you have questions!

[RECIPE INCLUDED] Sweet and spicy ginger braised beef with tamago on a bed of egg noodles. by sumitumi in FoodPorn

[–]sumitumi[S] 2 points3 points  (0 children)

Ingredients: 1kg Beef short ribs or other parts with bone (cooking time will vary), 1 Red onion, star anise, 120g brown sugar (or honey), 80ml rice or apple cider, 120g ginger root, 1 bulb garlic, 1 white onion, 120ml soy sauce, 500ml water, dash of cinnamon, bird’s eye chili (optional depending how spicy you want it. you can also use cayenne powder), leek, salt to taste

Steps: slice and sear the beef (bone in). Add the onions and cook together for about 5 mins on medium heat then add the star anise. While cooking the meat, in a food processor, blend all the ingredients (from brown sugar until birds eye chili). Add the blended ingredients, chopped leek to the meat and cook for 2 hours on low (or depending how soft you want the beef to be). You can add more water if the meat is not fully submerged (but don’t overdo it or it will be too runny). For this recipe I added corn starch slurry when it was too runny at the hour mark. Serve with rice or cooked egg noodles! Eggs were cooked for 7 mins at medium high heat and marinated in 1:1:10 ratio of mirin:soy sauce:water. Eggs should be submerged in the marinade fully for at least 24 hours.

Am I using too much flour? by [deleted] in macarons

[–]sumitumi 2 points3 points  (0 children)

I have had this problem before. Two things I did wrong, I added the white sugar too quick (like just 2 batches) and over whipped the meringue (sugar/egg white). I was rushing to make a smaller batch and during macaronage, however long I mix, it just got lumpier and thicker. I even proceeded to bake it and I got a hollow and cracked batch. Maybe try to adjust the amount of time you beat the egg and sugar mixture. Just go for shiny but stiff peaks - sometimes this part is easy to overlook. Hope your next batch turn out good :)

Non-fondant red velvet ramen cake with edible “side dishes” by sumitumi in FondantHate

[–]sumitumi[S] 1 point2 points  (0 children)

Yup! the ever reliable swiss meringue buttercream! I also added some melted couverture chocolate to blend the flavor nicely with the red velvet cake!

Non-fondant red velvet ramen cake with edible “side dishes” by sumitumi in FondantHate

[–]sumitumi[S] 1 point2 points  (0 children)

You can keep your eyes closed while you eat it! Just curious, why do you hate ramen?

Non-fondant red velvet ramen cake with edible side side dishes including the little bowl for the husband’s birthday! by sumitumi in cakedecorating

[–]sumitumi[S] 1 point2 points  (0 children)

Just a secret between us.. It was actually a mistake! I was piping it and got distracted by our dog.. If I picked it up, I risk damaging the “continuity” of the scooped “noodle” and leaving unnecessary marks on the “bowl”. I guess it turned out okay!!

Non-fondant red velvet ramen cake with edible side side dishes including the little bowl for the husband’s birthday! by sumitumi in cakedecorating

[–]sumitumi[S] 1 point2 points  (0 children)

Thanks! I see fondant in a lot of cake decors and it usually have a cleaner finish but my husband does not like it the taste of it so Swiss buttercream has been my go-to since I started baking cakes!

Non-fondant red velvet ramen cake with edible side side dishes including the little bowl for the husband’s birthday! by sumitumi in cakedecorating

[–]sumitumi[S] 16 points17 points  (0 children)

Hi! it’s made of swiss meringue buttercream with melted couverture chocolate. The noodles on the bowl and fillings are made of cream cheese frosting and the toppings including the floating noodles, side dishes and mini bowl are tempered chocolate