私房第一帖：第一个三层Baby Shower Cake

joyofjoy · 2010-11-10 13:12:24Z

私房第一帖：第一个三层Baby Shower Cake简介

来源: joyofjoy 于 2010-11-10 13:12:24 [档案] [旧帖] [给我悄悄话] 本文已被阅读：次 (7078 bytes)

本文内容已被 [ joyofjoy ] 在 2010-11-11 14:56:49 编辑过。如有问题，请报告版主或论坛管理删除.

在私房里学到了很多好东东，尤其是蛋糕啦----因为情有独钟。
说实话，对于蛋糕，我是从零起步地，所以非常感谢私房里的xdjm 的分享，我才能做出这个蛋糕；对于能在私房上贴，大大地感谢私房里的“焦裕禄"--国宝媳妇，谢谢你的好帖，让俺感动地有了不得不上图的动力！

让最先完工的小鸭鸭们先上场吧

让最早完工的小鸭鸭先上场吧

Q: 为啥小鸭们坐在蛋盒上呢？A: 下了蛋直接入盒呗。哈哈哈！

来个全景先，因为是个男孩，所以选了浅蓝色做为第二，第三层Fondant主色，用黄色，橘色等做点缀。

请原谅背景，由于到最后一晚才全部完工，没法在家好好拍，所以第二天上班时在breakroom 抓了两张。

初步完工的小Baby和bathtub（蓝色的水用piping jel 和 skyblue 调成的，这是向“远方的雪花”学的，在此谢谢她的好帖！

这是最上的一层，也是Dummy Cake（4.5inches，所以同事可以在party 结束后带回家保存下来。原因是很多人都不愿破坏Fondantcake 的装饰，有一次做了个用Fondant花装饰的蛋糕去Birthday party，可主人愣是到凌晨1点也不愿切蛋糕，所以吸取教训，自以为这样可以两全其美。

全部完工的Cake Top

下面两层蛋糕分别为6 inches, 10 inches（每个为3inches左右的高度） WASC （这是从平淡姐的美帖里学到的，好喜欢她的做的东东，每个都那么精致唯美。）

Baking 技术实在是本人一大弱项。看图就知道我的问题了

各分两层用 Cholcolate Ganache 和 blueberry, strawberry 做filling。（recipe 从网上找的，见后）

White Almond Sour Cream Wedding Cake
http://www.food.com/recipe/white-almond-sour-cream-wedding-cake-69630
Ingredients: Servings: 50
• 1 (36 ounce) box white cake mix (Betty Crocker or Pill*****ury)
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 1/2 teaspoons salt
• 2 3/4 cups water
• 1/4 cup vegetable oil
• 2 teaspoons real vanilla
• 2 teaspoons almond extract
• 2 cups sour cream
• 8 large egg whites
Directions:
Prep Time: 10 mins Total Time: 55 mins
1. Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
2. Add the remaining ingredients and beat on medium speed for 2 minutes.
3. Pour into greased and floured cake pans, filling each pan a little over half full.
4. Lightly tap cake pans on counter to bring air bubbles to top.
5. Bake in preheated 325° F oven until cake tests done.
6. Baking time varies according to the size and depth of pans being used.
7. I used Wilton's Bake Even Strips on my cake pans to ensure a level-topped cake which required absolutely no trimming-- I highly recommend these, or good quality professional baking pans.
8. In 2" deep pans, this recipe makes:
9. One 14" round and one 6" round
10. or One 16" round
11. or One 12" round and one 10" round
12. or One 12 X 18" sheet cake
13. or One 12" round and one 8" round and one 6" round
14. or Two 9" squares.
15. or 5 dozen cupcakes.
16. Half the recipe makes:
17. Two 7" rounds
18. or Two 6" rounds and 6 cupcakes.
19. For chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites.
20. For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe.
21. For berry flavors: use frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end.
22. For lemon cake: substitute lemon juice for about 1 cup of the water in the recipe, use 6 whole eggs instead of the whites, stir in 1 Tblsp lemon zest, and use 1 tsp of a good lemon extract in place of the almond.
23. For white chocolate: melt 8oz white baking chocolate & cool slightly. use 6 whole eggs in the recipe instead of the whites, temper the chocolate by stirring in a small amount of the batter, then add the white chocolate to the entire batter and stir well. Doesn't bake up quite as high as the original, so add a pinch more batter to the pan
Chocolate Ganache
http://allrecipes.com//Recipe/chocolate-ganache/Detail.aspx

This is a rich, dark chocolate topping or decoration that has lots of uses. It can be whipped as filling or icing, or just poured over whatever cake you like."

Original Recipe Yield 2 cups

Ingredients
1. 9 ounces bittersweet chocolate, chopped
2. 1 cup heavy cream
3. 1 tablespoon dark rum (optional)
Directions
 Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
 Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

有Chief 建议用70% 的 bittersweet chocolate，本人不太喜欢苦味太浓，所以选了60%的，由于这是第二次做 Ganache，所以就开始不老实起来，添加了一部分本人能接受的special dark，味道没那么苦，但结果是质地比 Orignal recipe 稀薄，做filling还行，做icing 就不太理想。所以接着再加点70% 的那种，问题就解决了。所以做蛋糕类的东东还是要忠于原方地…..

上贴真是不易啊，所以通过自己的实践，更是万分景仰和感谢那些在私房里孜孜不倦，坚持不懈做好菜，上好帖的XDJM。
上一张上月底在Ottawa拍的一张片片(请忽略摄影技术)，想对大家说，做菜，or上贴累了，记得出去走走看看，原来身边有很多美好的事物/食物在陪伴着我们，Enjoy the joy of life！