Wednesday, May 16, 2007

Chocolate Strawberry Mousse Cake





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22 comments:

  1. karlsfoodieMay 16, 2007 5:44 pm

    Hi lucy
    yummy chocolate cake... dunno why but i see ur chocolate cake.. my heart will beat very fast... thou i dun lik to eat chocolate...
    Bravo!

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  2. Aunty YochanaMay 16, 2007 6:21 pm

    karlsfoodie,

    hahahah...don't get heart attack over this cake.

    rgds

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  3. AmritaMay 16, 2007 6:41 pm

    aunty, how do you get such a smooth coverage?

    Do you pour the ganache over the cake at its final stages? And do you do it over a rack?

    Cos whenever I use a rack, im dumbfounded as to how to actually GET THE CAKE OFF the rack without ruining it!

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  4. Aunty YochanaMay 16, 2007 6:45 pm

    Hi Amrita,

    yes I poured the ganache at the final over a cooling rack. I place a metal plate below (use a cake board if it's an order), pour the ganache and let it flow to the bottom until it somehow stop at a certain stage. Use a tissue to wipe off the base plate and place the whole cake into the fridge to chill till set and then clean the plate again...normally the cleaning part is fun amrita cos anything that sticks to the finger goes into the mouth for cleaning.

    rgds

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  5. AmritaMay 16, 2007 6:48 pm

    Oh! Thanks Aunty! And for the rosettes, you just let some ganache thicken and then pipe?

    Your cake looks better than a lot of bakeries which are really sloppy! :D

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  6. AnonymousMay 16, 2007 7:40 pm

    Hi aunty,
    Just came back from a short vacation and now catching up on your bakes. All the cakes are so yummy, especially this one... Can almost lick the screen.

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  7. AnonymousMay 16, 2007 8:08 pm

    Aunty, I wan to eat this cake. looks so appetitizing. gain how many kgs also never mind! haha!

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  8. sitiMay 16, 2007 8:43 pm

    Hi lucy, delicious chocolate cake..is it possible to share the recipe with me..thanks in advance.
    rgds,siti.

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  9. AnonymousMay 16, 2007 10:21 pm

    Amrita, this may answer your questions?
    http://www.marthastewart.com/portal/site/mslo/menuitem.e28a2ad6d3341f8836eb9e2bd373a0a0?vgnextoid=42cacf380e1dd010VgnVCM1000005b09a00aRCRD&rsc=search_home&autonomy_kw=how+to+frost+a+cake&x=39&y=7
    Click on the link or copy and paste it on your address bar...

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  10. AnonymousMay 17, 2007 7:15 am

    Goodness me...not only this chocolate cake looks yummy, but ALL your food in here looks yummy!

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  11. AnonymousMay 17, 2007 9:08 am

    Dear Aunty,

    I'm a big cooking book collector! I'm sure Aunty got lotsa cooking books on shelf as well right? :) I was wondering where do you normally buy good cooking books from? Such as books like Pierre Herme etc? In Amazon or Kinokuniya?

    thanks!! And yess...In love with your Site and bakes!!!

    Jas

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  12. AnonymousMay 17, 2007 10:31 am

    Wow, your moussee cake looks fantanstic! May I know if this is a non-bake? And also is it possbible to share the receipe? Thanks=)

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  13. AnonymousMay 17, 2007 11:54 am

    Hi Lucy

    Your cakes are marvellous! I love browsing through, especially your chiffon cakes. I can never get those like yours. Did you learn yourself or somewhere? If you do conduct lessons please let me know! I will be the first to sign up. :) :)

    By the way, what do you mean by pouring ganache using a rack? hat kind of rack is that? Recently i creamed a cake but cant seem to smooth the cream evenly especially at the sides. Is it that i got to use a tin or something?

    regards

    sunny_dreamzz

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  14. HugbearMay 17, 2007 1:05 pm

    Lucy, your ganache is beautifully done. So smooth and shiny. Mine is alway quite messy.

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  15. AnonymousMay 17, 2007 1:08 pm

    karlsfoodie, I was about to say the same! Aunty Yo, the sight of your beautifully luxurious cake made my knees go weak!

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  16. Aunty YochanaMay 17, 2007 4:03 pm

    Thanks bluecrystal and hugbear for your compliments.

    sunny_dreamzz

    the rack is a cooling rack for cooling cakes. It's not for pouring ganache. I just pour the ganache on top of the cake and it just flow down to the side.

    You mentioned creaming the cake but you did not emphasize whether it's ganache or fresh cream. It's a matter of practice and for fresh cream don't play too long with the cream and create pockets of holes, then you have problem creaming. You cannot over cream the whip cream and make it too stiff , making creaming difficult.

    rgds

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  17. Aunty YochanaMay 17, 2007 4:45 pm

    Hi esther,

    The cake is flourless and it's baked whereas the mousse is not baked.

    rgds

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  18. Aunty YochanaMay 17, 2007 4:46 pm

    Hi Jas,

    I buy from both: Kino and amazon.com

    For chocolate desserts by Pierre Herme - I bought from Kinokuniya.

    rgds

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  19. Aunty YochanaMay 17, 2007 4:50 pm

    Thanks mamafami for your compliments.

    rgds

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  20. AnonymousMay 18, 2007 3:18 pm

    Hi Auntie Lucy,

    I love this cake! Looks so delicious, just like those for an afternoon high tea with girlfriends.

    Just for your info since you're such a fan of cook books, Pantry Magic also sells books. If they do not have the title, you can email them and ask them to order for you. I did it for 1 book, it's cheaper than buying from Borders or Kinokuniya.

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  21. Aunty YochanaMay 18, 2007 4:44 pm

    Thanks Trif for your info.

    rgds

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  22. honeydollJune 19, 2007 5:20 pm

    Wow, your creations are just fanstatic, I look at your cakes everyday, so yummy. Is unbelievable. Also thanks for sharing the recipes.

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