Cakes, Fillings, Frostings & Creams, Uncategorized

Entrèment – The White Chocolate Mousse with Raspberry Jelly insert & Salty Brownie base

The glaçage is a covering for the chilled cake underneath it. You can make any type of cake, however my preferences are always brownie bottom with a mousse and a slit of fruit jelly in the centre! Doesn’t that sound delicious! Here’s how you do it! INGREDIENTS White Chocolate Mousse 3 gelatine leaves 1/4 cup water 230 g good quality white chocolate (finely chopped) … Continue reading Entrèment – The White Chocolate Mousse with Raspberry Jelly insert & Salty Brownie base

bakedbyammnaOctober 30, 2018Leave a comment

Cakes, Fillings, Frostings & Creams

Chocolate Birthday Cake with Vanilla Frosting

Perfect for birthdays, partys or even just to celebrate yourself! This is a great recipe for an easy, foolproof chocolate cake. It’s moist and fudgy and will keep well for 4-5 days. Here’s how you do it! INGREDIENTS Unsalted butter, for the pans (ive used 3 pans at 8″ size for my cake) 1 1/4 cups unsweetend cocoa powder 2 1/2 cups all purpose flour … Continue reading Chocolate Birthday Cake with Vanilla Frosting

bakedbyammnaSeptember 15, 2017February 9, 20191 Comment

Cakes, Fillings, Frostings & Creams

Galaxy Mirror Glaze

Many of the pastries found in a traditional French bakery have an outer layer of shiny glaze. This is called glaçage miroir, or mirror glaze. The main appeal of this glaze is that it’s gorgeous, but it also seals the inside of the cake. Some tips before we start : You can store your cake uncovered in the refrigerator or at room temperature. When glazing, … Continue reading Galaxy Mirror Glaze

bakedbyammnaJuly 23, 2017November 17, 20227 Comments