The bride-to-be and I had corresponded regarding design, servings, price and flavors. I have a list of cakes and icings that I've had good results with and sent to her for some ideas. I offered the tasting knowing that I would be baking a lot of cake for a small amount. But you can only reduce a recipe so much without risking the integrity of the final product. On Friday I ended up making four cake recipes that turned out to be somewhere in the neighborhood of six dozen cupcakes. The hubs appeared to be getting a little worked up that I was just giving the couple a dozen cupcakes. I had thought about this briefly myself. But I quickly realized that I've given away dozens upon dozens of cupcakes to people who are not going to be paying me so what's the problem with a dozen cupcakes for a tasting? None. No problem to be solved and I still have cupcakes to get rid of.
Earlier in the week I had made the three buttercreams of my four icings, leaving only the milk chocolate ganache for Friday. When the cupcakes were finished and it was time to turn my attention to the ganache, I noticed I didn't have as much cream as I had thought. It still was enough though. Enough if the ganache turned out perfectly. Which it didn't. I stared blankly at this ganache for the longest time wondering what I had done wrong. I've made ganache dozens of times. I'm still not sure exactly what I did wrong, but I did it wrong twice. After running out to get more cream and more milk chocolate for a second batch, it turned out exactly the same: cream of chocolate soup. I decided I would chill it, see if I could whip it and hope for the best. I did end up with something I could pipe, but not what I wanted.
There is irony to the ganache saga. Saturday morning I had the idea of melting some chocolate and blending it in with the ganache to firm it up. Just before I was getting ready to pour the melted chocolate into my container of ganache, a brief flash of sanity overcame me and instead I added a small portion of the ganache to the melted chocolate. It seized immediately making me so very grateful I'd not ruined all of my already marginal ganache. I set the bowl of seized chocolate/ganache aside to deal with later when I had time. That turned out to be Sunday. I looked at it, poured a little milk over it and threw it in the microwave for a couple of 30 second bursts. And about a minute later and some quick whisking I had the perfect ganache I had been looking for. **Sigh**
|The taste test - pass or fail.|
|Can you guess which? Here's a hint:|
I stopped short of licking the plate.