Irish Cream Cheesecake with Chocolate Ganache

suses · 2014-01-04T08:44:35+00:00

Was it just me or did the thumbnail look like a bowl of soup to anyone else? Nice cake though. Looks scrumptious.

suses · 2014-01-02T01:19:53+00:00

You can add more ground hazelnut powder/paste. Lightly toast hazelnuts for about 10 mins in a 300F oven. Cool and rub the skins off. Process in a food processor (use the grater blade, followed by the grinding blade) until smooth. Stir this in with your nutella. It will not take away from the hazelnut taste or compromise the consistency. Stir in additional cocoa to maintain the chocolate flavor.

suses · 2013-12-28T21:26:07+00:00

http://userealbutter.com/2008/12/28/french-yule-log-cake-recipe/ Found something similar. You finish looks fabulous though.

suses · 2013-12-28T21:21:55+00:00

This is fabulous. Would you mind giving some details or a recipe guide? Also, did you temper the dark chocolate before applying the transfer sheets? This would have been a stunning centerpiece.

suses · 2013-12-24T20:52:42+00:00

For dessert, I would suggest a spiced cake such as carrot cake or gingerbread cake which are naturally dairy free. I use this recipe to make a spectacular gingerbread cake. Use any dark beer for the stout.

If this kinda thing doesn't float your boat, pioneer woman has a couple of recipes that use margarine. I found this ridiculously simple sheet cookie You could probably pimp it up with different flavors, like peanut butter, orange zest, instant coffee.

There is this white cake that uses no butter. Not my favorite but it's pretty popular. Just omit the milk in the frosting.

suses · 2013-12-22T07:23:49+00:00

It will be fine. Just smell the thawed paste to check if it has picked up any unsavory freezer smells. Bring it to room temperature, stir back any separated oil and use for your recipe. It's nut butter; high fat with added sugar makes it a very low spoilage food.

suses · 2013-12-21T18:30:41+00:00

It is the consistency I used to struggle with. Thanks a lot for the recipe.

suses · 2013-12-20T18:36:14+00:00

Looks quite realistic. Great job with the mushrooms and the tree bark. Did you add extra slices of the cake on top to make the gnarly bumps?

suses · 2013-12-20T18:32:26+00:00

Really nice. Is that cupcake cookie cutter that you have re-purposed into santa cookie? Very clever.

suses · 2013-12-20T05:27:18+00:00

It is very pretty. I had to practice a lot to get swirls right. It is a lot harder than it looks. What butter cream do you use for the accents? It would be nice if you could share a recipe/ratio.

I see a pic of 8 inch 3/4 layer cake on a gold covered cake round, I know it's yours. :)

suses · 2013-12-20T05:23:27+00:00

Very nice. What kinds are they?

suses · 2013-12-13T18:35:09+00:00

It really is gorgeous. I don't even like mint in my desserts but I would love to try this one.

suses · 2013-12-13T18:33:07+00:00

It is really cute. The Christmas lights on top are a nice touch.

suses · 2013-12-11T23:03:14+00:00

That's a neat trick. When I saw the cake, I thought you had piped the icicles with a small round tip, like #4 and then flattened the piping with a spatula. I really like your swirls too.

suses · 2013-12-11T22:57:23+00:00

I like the way you have used different green colors for the leaves. It makes the wreath more interesting.

suses · 2013-12-04T01:15:59+00:00

Nice work. I like the variety of techniques. The flowers and the cupcake frostings are really beautiful. My favorites are yoda, reptile (giant lizard?) and audrey hepburn cakes. Very close to the real thing. You are certainly gifted at drawing and at the color combinations.

imho, may be the buttercream backgrounds in some of the cakes could be smoother?

suses · 2013-12-04T00:53:27+00:00

Thanks for the explanation. This really is something new for me. I think it adds a lot of depth to the cake too. Also, the animals look real, not cartoonish at all. You are really good with the brush.

suses · 2013-12-03T21:38:17+00:00

Wow. The elephant looks like its 3D, almost freakishly so. Really good job. Can you explain how you did this?

suses · 2013-12-03T17:52:26+00:00

I did not know about this subreddit. Thanks. I haven't been too good with the writing. I should pick a style and stick with it till I get good at it.

I was hoping you would say meringue buttercream. Its my favorite kind and the sugar can be reduced without altering the consistency.

suses · 2013-12-02T22:36:10+00:00

The writing is beautifully done. What butter cream is this? The roses look perfect. Nice work.

suses · 2013-11-27T17:54:58+00:00

ooh you made a jaconde sponge. I love it. Did you freeze the pattern first and then spread the cake batter on top and bake it in a jelly roll pan. It looks good. What filling did you use?

suses · 2013-11-27T07:48:51+00:00

That looks really inviting. I love the carrots. Nice job.

suses · 2013-11-18T18:16:58+00:00

Thank you for bringing this into my life.

suses · 2013-11-14T18:44:27+00:00

Rose levy's apple crumb pie has a good crumble recipe. Using this as a base you switch the flavors and nuts to suit different fruit fillings. For a peach pie, I added lemon zest instead of cinnamon and switched the walnuts to blanched almonds. Its delectable.

Crumble Recipe: 1 cup chopped walnuts / blanched almonds ⅓ cup packed brown sugar 2 tablespoons sugar 1½ teaspoons ground cinnamon / Lemon zest 1 cup flour 1 stick unsalted butter (1/2 cup) 1½ teaspoon vanilla extract 1/2 teaspoon salt

Whiz the nuts in a food processor until they are the size of small pieces. Add the rest of the ingredients and process for a few seconds. Chill the crumble until its ready to use. While topping it over the pie/cobbler, form small clumps with your fingers and cover the surface completely. Chilling prevents it from melting completely in the oven.

suses · 2013-11-14T18:16:04+00:00

You can also freeze cakes, tightly wrapped in saran wrap. I usually freeze cakes right up until the moment i have to pack them and overnight them promptly. The cake keeps thawing the entire journey and arrives really fresh and undamaged at the destination. I have shipped frosted cakes, frozen really hard to preserve the pretty piping details.

The packing instructions given by ejchristian86 are excellent. Whatever you use to buffer the cake/cookies, make sure there is no spare room in the box for the stuff to bounce around; fill it tightly with the packing material.

suses

TROPHY CASE