Yochana's Cake Delight! : Devil's food White-out cake

Sunday, April 22, 2007

Devil's food White-out cake

6 comments:

Anonymous said...: aunty lucy....boo hoo hoo....u r so wicked....always tempt me with chocolate goodies which is my favourite.... please share this recipe so i can ask mummy to bake for me...please.....boo hoo hoo....; April 22, 2007 5:10 pm
Anonymous said...: Hi Lucy
I've been visiting your blog for a long time and I must say, it is a visual feast. Just curious - for this Devil's Food Cake, did you crumble part of the cake for the topping? I came across this recipe and much as I wanted to try it, I wasn't sure about the crumbling part. Does it make the cake look messy and does it affect the taste/texture of the cake? And for the frosting, if I don't have a candy thermometer, how do I know when the sugar mixture is of the right consistency? Any advice you can offer will be greatly appreciated :-)

Tatiana; April 23, 2007 7:33 am
Aunty Yochana said...: hi Titiana,

For the egg white frosting, make sure that the syrup is thick and not flowy. While the egg white is whisking, pour in the hot syrup. Follow the method that was instructed in the book. The cake only needs 3 slices and the the other slice, I used a grater to grate it and then coat the whole cake with it. The cake is soft, chocolate and moist. Do try it..

rgds; April 23, 2007 3:28 pm
Anonymous said...: Hi Lucy
Thank you so much for your quick response and tips. I will try it though I have a fear of boiling sugar syrup and then pouring it into whipped egg white. The first time I tried doing this for a buttercream frosting was a complete disaster -- I had poured the sugar syrup into the whipped egg white and when it was cooled after continuous whipping, I added in some cut butter. It was supposed to turn into buttercream frosting but it never did. I whipped and whipped and it never turned white or fluffy. It just stayed like butter. Would you be able to guess what happened to my frosting? Anyway, I coated my cake with this sweetened butter-thing that day...so sad.
And when I saw this Devil's cake recipe, I so wanted to try it, but was really fearful of the sugar syrup into egg white thingy. But I guess I should overcome my fears and try it. Sorry for being so 'cheong hei' but I guess only a fellow cake maker will understand my fear and my apprehension. Anyway, thank you again for your advice; I will definitely overcome my fears and try the cake one day :-) By the way, I saw in your previous entries some of the recipes from Pierre Herme's book. Did you happen to try Suzy's Cake? It looks easy but 1/2 cup flour for a 9-inch cake...hmmm, should be very, very rich and chocolatey...

Tatiana; April 24, 2007 2:53 am
Aunty Yochana said...: Hi Titiana,

It's ok to be "cheong hei"...it's a good thing to be more exact.

I think your buttercream's problem is that you did not cook the sugar syrup thick enough. I was taught by a very good chef to use a plain round nozzle, dip into the sugar syrup and blow. If it can be blown into a small ball and then burst off, then it's ready. Anyway, I did not do that method..too much fuss. I judge using my eyes and the consistency of the syrup.

Yes..I'm using the Pierre Herme's book. O.K. I'm a test kitchen...hahaha..will do the Suzy's cake and if it's successful , I will post so that you have the confidence to do it.

rgds; April 24, 2007 4:11 pm
Anonymous said...: Hi Lucy
Thank you so much for your advice. I will boil the sugar mixture till it's thicker the next time I attempt to make frosting. Wish me luck...

And I look forward to reading about Suzy's Cake in your blog :-)

And keep on posting your delicious entries -- they are my constant source of inspiration and belief that desserts can be simple, do-able and amazing.

Tatiana; April 25, 2007 2:43 am

Subscribe to: Post Comments (Atom)