Here I go again with chocolate!! I love chocolate and if I could make every single post about chocolate I would (haha). No worries, I always will give variety :-) . After all this is Simply Luv pastries not Simply Luv chocolates, That’s not a bad idea tho? Anyway, if you have been following me on Twitter/@Simplytammycake , Facebook/ SimplyTammy Cakes or just following my post you would know it’s my destiny, yes! destiny! To become a Pastry chef . I love the variety in the pastry world, I love to make chocolate , I love to make cakes , desserts , I love decorating cakes , cookies , Ice cream, pretty much all of it but im not to much of a pie person but I’m working on it(lol). For those of you that know me personally knows I have been baking since a teen. My mom stayed baking up a storm in the kitchen. Between her and my grandmother everything was home-made and delicious, only thing I didn’t get from them is there way of never measuring a single ingredient and the cakes and goodies always come out the same way. Not me, I have to measure(lol). The only thing I would say I don’t measure is when making biscuits, crust and cream cheese frosting , sad I know you dont have to say it(lol). So yes, I always had a passion for making pastries, as I read , research about more and more about pastries, I realize this is what I want to do. Even tho Baking and pastry school is not an option for me now, because it’s way to damn expensive and I can’t afford it!! That’s not going to stop me from moving forward ( :-) ). That’s why I created this blog, so I can share my love for baking and pastries with everyone ( duh! lol) . I’m not journalist or writer, so yes you might see mistakes and yes grammar may be off . It will get better with time(I hope).
I have been watching all these cool shows, like Chocolate Wars and National Chocolate competions. I just had to watch 1. I love chocolate. 2 Love the way they mold and sculpt with chocolate. Chocolate is just so amazing!! That’s how I learned about Entremets. all I can say to my husband was ” OMG! I WANT TO MAKE ONE! So of course the next day straight to the internet to research all diffrent types of entremets with chocolates and with Joconde imprime (french term). Joconde imprime I will be making one of these later so I will explain exactly what it is when I post it. I found a lot gorgeous entremets but came up with my own .
CHOCOLATE PUDDING CHEESE CAKE/ENTREMET
This is a chocolate layered cake (box cake mix) with a layer of Chocolate pudding (1 Jello pudding mix), which I used a little less milk to make it thicker and a layer of ready made no bake cheese cake ( tub of ready made cheese cake). After layering the cake,(melt chocolate morsels in sauce pan on low heat until smooth) I covered it in melted chocolate and let it set . I then melted some Chocolate candy-melts for the pieces for the decorations. Place parchment paper on the table and spooned out big drops of melted chocolate on the paper, then taking the spoon and gliding across the chocolate to spread it forward a bit. Before the chocolate set all the way, I sprayed gold luster dust spray all over the chocolate , it gave it a nice bronze color. After everything has set, I place the chocolate pieces all around the cake and broke some chocolate and placed it on top of the cake. I finished it off with some chocolate buttercream flower. I have been practicing my butter cream flowers, so much more to come in future post.
Here are some of the steps I used to make it. Enjoy!!
I made a square cake in one of the foil cake pans from the market and just cut it in half and split each half for the layers. Once I finish layering I put a cooling rack on top of the pan to catch the chocolate as I poured it over the cake. It didn’t come out as smooth as I wanted but its ok .
These are the chocolate pieces you see around the cake , setting with luster dust on parchment paper.
My chocolate buttercream roses, I’ve been practicing!!