PUMPKIN CUPCAKES

Just when I thought I couldn't eat another Pumpkin flavored "anything", I quickly changed my mind as I thought of creating this recipe for Pumpkin Cupcakes.  The Pumpkin Puree makes these amazing Cupcakes super moist and flavorful.  Pumpkin almost always is accompanied by warm autumn Spices like Cinnamon, Nutmeg and Ginger to make it even more delicious.  Just when you thought you couldn't eat another Pumpkin flavored treat this time of year, you were Cooking The Amazing and Pumpkin never tasted so good.


Here is the recipe.


1 1/2  Sticks No Salt Butter Softened
1 c  Sugar
2/3 c  Dark Brown Sugar Packed
1/2 c  Sour Cream
15 0z. Can Of Pumpkin Puree
          (NOT Pumpkin Pie Mix)
1 c  Whole Milk
3 t  Vanilla Extract
3 Large Eggs
2 1/2 c  All Purpose Flour
2 t  Baking Soda
2 t  Baking Powder
1 t  Fine Grain Sea Salt
2 1/2 t  Ground Cinnamon
1 t  Ground Ginger
1/2 t  Ground Nutmeg
1/4 t  Ground All Spice
1/8 t  Ground Cloves

MAKES approximately 22-24 large Cupcakes.


1.  A lesson I leaned early on in baking is to measure out all the ingredients before I start.  Then I check them off from the ingredients list to be sure nothing is left out.  I learned this lesson the hard way... more than once. 

2.  PLAN AHEAD:  Soften your Butter at room temperature.   Soften the Butter and Cream Cheese for the Icing.  Place 22-24 large Cupcake liners in Muffin Tins.  Or for layer Cake cut 2 eight inch rounds of parchment paper and spray 2 eight inch pans with Nonstick Cooking Spray (Pam) placing the parchment rounds over the sprayed pan bottom and set aside.   I use extra large Cupcake liners from Reynold's brand.

3.  Preheat your oven to 350 degrees.  In a large bowl mix the softened Butter, Sugar and Brown Sugar for 4 minutes with a hand mixer or the paddle attachment of a Kitchen Aid mixer.  It will be grainy but it needs to become well mixed to keep the Cupcakes light.  4 minutes of mixing is important.

 

4.  Add, all at once, the Sour Cream, Canned Pumpkin Puree, Whole Milk, Vanilla Extract and 3 Large Eggs to the mixed Butter and Sugars.  Mix until well blended about 2 minutes.

 

5.  In another large bowl sift together the All Purpose Flour, Baking Powder, Baking Soda, Fine Sea Salt, Ground Cinnamon, Nutmeg, Ginger, All Spice and Cloves.  Be sure it is well mixed and sifted.

6.  Pour the dry sifted ingredients over the wet ingredients all at once and mix well, about 2 minutes.  Do not over mix.

7.  FOR CUPCAKES:  Scoop the batter using an Ice Cream scoop or spoon into the large Cupcake liners filling 1/2 way up.  Do not overfill or it will over flow during baking.  Bake at 350 degrees for 22-25 minutes, turning the trays 1/2 way through baking to get even baking.  Use a toothpick to test for doneness.   The toothpick should come out clean.  Do not over bake.

 

8.  FOR LAYER CAKE:  Spray with Nonstick Cooking Spray (Pam) and line with a round of parchment paper, two 8 inch cake pans and divide the batter evenly between the pans.  Bake at 350 degrees for 30-35 minutes, turning the pans 1/2 way through baking for even baking.  Use a toothpick to test for doneness. The toothpick should come out clean.  Do not over bake.  Ovens vary so you may need to adjust the time for your oven.

9.  Allow to cool completely in the pans before icing with Cream Cheese Icing.




CREAM CHEESE ICING


Here is the recipe.

2   Sticks No Salt Butter Softened

16 oz. Cream Cheese Softened (2 bars)

3 c   Powdered Sugar

4 t   Vanilla Extract

1/8 t   Almond Extract

1  pinch Fine Grain Sea Salt (very small pinch)

1. Allow Butter and Cream Cheese to sit out until it is room temperature and softened, about 2 hours.
2. In a large bowl, place the softened Butter.
3. Cream the Butter with a hand mixer for 2 minutes. Then add the Cream Cheese and cream for 2 minutes or so more.
4. 1 cup at a time, add the Powdered Sugar and blend well.
5. Add Salt, Vanilla and Almond Extracts and mix well. Taste and add more Powdered Sugar for more sweetness or more Cream Cheese to meet your own taste.
6. Keep Cream Cheese Icing at room temperature for the best consistency to ice Cakes.
7. Refrigerate unused icing. To use again, bring to room temperature then mix with a hand mixer for about 1 minute before using.
8. OPTION: For those that like a very strong Cream Cheese taste add another 4 oz. of Cream Cheese for a more intense flavor.

COPYRIGHT (c) 2012

WHITE WEDDING CUPCAKES

I love white wedding Cake.  After all, it is the best part of the wedding.  You know, those long, drawn out ceremonies where everyone is stuffed in their frilly dresses and new stiff white shirts wishing the party would start and the sappy stuff would end.  The Wedding Cake at the end makes it all worth it.   This recipe is to satisfy those White Wedding Cake cravings at home.  White fluffy, moist Cake with creamy white Vanilla Butter Cream Icing doesn't have to wait for love birds to tie the knot to be eaten.  You can make it anytime, for any reason, even for your own love bird... or just for yourself to eat while you watch that old VHS video of your wedding.  You can make this into a layer cake with Raspberry Jam or Fresh Strawberries in between the layers for a delicious surprise.  Or, if you are like me, leave good enough alone and serve it pure, plain and all white.   When you are Cooking The Amazing, "it's a nice day for a white wedding...Cake."





Here is the recipe.






1 1/2  Sticks Butter, unsalted, softened
1 2/3 c  Sugar
1 c  Buttermilk
1 c  Sour Cream
2 t Vanilla Extract
2 t Almond Extract
6 Egg Whites, from large Eggs
1/4 t  Cream of Tarter
2 1/2 c  Cake Flour (You may substitute All Purpose Flour but will be slightly more dense)
2 t  Baking Powder
2 t  Baking Soda
1 t  Sea Salt, fine grain
Butter to grease pans






1. Preheat oven to 350 degrees. *Plan ahead: Use room temperature ingredients for the fluffiest Cake.

2. This can be made into a layer Cake.  Butter two 9 inch Cake pans then line with parchment paper rounds in the bottom. Butter the top of the parchment papers. Or for Cupcakes, place 22-24 Large Sized Cupcake liners in muffin tins.


3. In the bowl of a KitchenAid with a paddle attachment or large mixing bowl with a hand mixer, cream softened Butter and the Sugar for 4 minutes, scraping down the bowl frequently. It will be grainy.

4. To the creamed Butter and Sugar mixture add the Buttermilk, Sour Cream, Vanilla Extract and Almond Extract and mix well with a hand mixer or KitchenAid for about 3 minutes.   It will look curdled.

5. In a separate large bowl using a hand mixer, whip the Egg Whites and the Cream of Tarter into stiff peaks. About 3-4 minutes and set aside.

6. In a separate medium bowl (I know, another bowl to clean, but this Cake is worth it.) sift the Cake Flour, Baking Powder, Baking Soda, Sea Salt and then whisk well to combine. It is important to lighten the Flour by sifting and to make sure the Baking Soda and Powder are well distributed.

7. Pour the dry ingredients into the bowl of wet ingredients and mix for about 1 minute until no flour is seen. Be careful not to over mix.  Scrape down the bowl often.

8. Add 1/3 of the whipped Egg Whites to the mixture and mix in to lighten the batter using a rubber spatula. Then add the rest of the whipped Egg Whites and fold it in using a rubber spatula until incorporated well.

9. Pour cake batter mixture into the 2 prepared 9 inch cake pans divided equally and place into the center of the preheated oven and bake for 22-25 minutes or until a toothpick comes out clean from the center of the cake.  Check the the cake at 22 minutes.  If not done, place back into the oven and continue to bake checking again in 1 minute intervals until a toothpick comes out of the center of the cake clean.  The cake will be very pale lightly browned in color when done.  Rotate your pans half way through for even baking.


10. For Cupcakes, fill Cupcake liners 1/2 way up and bake for 19-22 minutes at 350 degrees until a toothpick comes out clean and tops are lightly browned. * Don't overfill liners or they will over flow.  Rotate the pans half way through.

11.  Allow to rest in the pan for 1 hour before removing to cool to room temperature. This is a very moist and fragile cake so handle with care.  Once cooled completely ice with Vanilla Butter Cream then dust with Powdered Sugar if desired.  To make it fun for kids add sprinkles.

VANILLA BUTTER CREAM


4 1/2 sticks Butter, unsalted, softened
5 c Powdered Sugar
1 T Milk
4 t Vanilla Extract
3-5 t Almond Extract
1 Pinch fine grain Sea Salt (very small pinch)

Total Prep Time: 5 minutes (except time to soften butter.)






1.  Allow Butter to sit out until it is room temperature until softened.

2.  In a large bowl, place the softened Butter.

3.  Cream the butter with a hand mixer for 1/2 minute.

4.  1 cup at a time, add the Powdered Sugar and blend well.

5.  In a small bowl, add Milk, Salt (very very small pinch), Vanilla and Almond Extracts and mix well. * Different brands of Almond Extract are stronger than others. Start off with 3 t mix well and taste and add 1 t at a time until you get what tastes best to you.

6.  Begin mixing the Butter and Powdered Sugar again and add the liquid Milk and Extract mixture until mixed in well, approx 2 mins.  Taste and add more Extracts as needed.

7.  Keep Butter Cream Icing at room temperature for the best consistency to ice cakes.

8.  Refrigerate unused icing. To use again, bring to room temperature then mix with a hand mixer for about 1 minute before using.

OTHER FLAVOR OPTIONS: Delete the Almond extract and add 3-6 tsp. of your favorite extracts like Peppermint or Coconut. Or add 1/2 c to 1 c of Raspberry Jam or Strawberry Jam for a delicious Icing.












TIP:  If you do not wish to use traditional Vanilla Butter Cream then choose the Icing of your choice to ice your Cake.   Butter Cream Icings are always a good choice, it's picking the flavor that's hard. 


Click HERE for amazing Butter Cream Icing recipes like Chocolate Butter Cream or Coconut Butter Cream.

For a delicious Cream Cheese Icing click HERE.
Or for a twist on tradition try dipping Cupcakes into dark rich Ganache or icing with Coconut Pecan Icing.


COPYRIGHT (c) 2011

RED VELVET CAKE

Want the perfect Valentine's Day dessert?  Or just a fun dessert for any time of the year.  Red Velvet Cake is an old fashioned Southern classic that has become the most popular Cake at bakeries across America.   It is know for it's vibrant bright red Cake and creamy Cream Cheese Icing, although there is much debate on what the original Icing should be.  You can easily use Vanilla Butter Cream Icing to top this moist Cake.   Original recipes also contained a small amount of Cocoa Powder and Vinegar.  In my recipe testing I found that neither one made a difference so I left them out of my recipe.   I also made mine more flavorful using more Extracts.   If you have a Sweetie that has a sweet tooth you can make them Red Velvet Cupcakes and swoon them all over again when you are Cooking The Amazing.



Here is the recipe.




1 1/2 Sticks Butter, unsalted, softened
1  3/4 c  Sugar
6  Egg Whites, From Large Eggs
1/4 t  Cream Of Tartar
1 c  Buttermilk
1/2 c  Sour Cream
1 T  Vanilla Extract
3 t  Almond Extract
1 oz  Liquid Red Food Coloring
2 1/2 c  Cake Flour (You may substitute All Purpose Flour but will be slightly more dense)
2 t  Baking Powder
2 t  Baking Soda
1 t  Sea Salt, fine grain





1.  Preheat your oven to 350 degrees.  Make sure you aren't wearing white clothes or any special clothes that you don't want to get Red Food Coloring on.  Prepare ahead:  Allow your Eggs and Butter to sit out at room tempertaure for a more fluffy Cake.

2.  Grease with Butter or spray with Pam, 3 Cake pans 8 inches round or fill 20 large Cupcake liners into Muffin tins.  Or 24-26 small Cupcake liners.  Line the Cake pans with parchment rounds or wax paper wounds on the bottom of the pans to ensure easy removal once baked.

3.  In the bowl of a stand mixer fitted with the whisk attachment or a large bowl with a hand mixer, place six room temperature Egg Whites and 1/4 t  Cream of Tartar and beat until you get stiff peaks.  Remove them from the bowl and set aside for later.  I don't even wipe out the bowl and continue on with the next step.  It all ends up in the cake anyway.

4.  In the bowl of a stand mixer with paddle attachment (switch out the whisk) or a large bowl with a hand mixer, beat the Butter for 2 minutes then add the Sugar and beat for 2 minutes more.



5.  Add the Buttermilk, Sour Cream, Vanilla Extract and the Almond Extract and mix for approx 2 mins.   It will look curdled.  Scrape down the bowl to be sure to get it well mixed with a rubber spatula.

6.  Then add the Red Food Coloring.   Mix it on low to prevent it flying out and staining you and your kitchen!

7.  In a large bowl mix all the dry ingredients using a whisk so that it is well incorporated.

8.  Slowly add the dry ingredients by sifting them over the wet ingredients then mix on low speed for a few seconds so the flour doesn't make a dust cloud in your face (I've done it a million times!) and then increase speed to medium for 2 minutes.  Scrape down the bowl half way through mixing.  Next fold in all of the Egg Whites until well incorporated using a rubber spatula.  Then divide Cake Batter between prepared cake pans or scoop into Cupcake Liners.

9.  For Cupcakes:  Using an Ice Cream scoop or large spoon fill Cupcake liners 1/2 way.  Do not fill higher or it will overflow during baking.
For Layer Cake:  Pour 1/3rd of the Batter into each prepared Cake pan. 

10.  Bake Cupcakes at 350 degrees in the center of the oven for 22-25 minutes.  Bake Cakes at 350 degrees for 25-30 minutes. 
The top center may look wet even though they are done.  Test using a toothpick.  If it comes out clean it is done.   Allow to cool in the pans for 1-2 hrs until completely cool before icing with your favorite Icing.

CREAM CHEESE ICING

2  Sticks Butter, unsalted, softened
16 oz.  Cream Cheese (2 bars) softened
3 c  Powdered Sugar
4 t  Vanilla Extract
1/4 t  Almond Extract
Pinch Sea Salt, fine grain (small pinch)





Total Prep Time: 7 minutes (except time to soften butter and cream cheese.)



1.  Allow Butter and Cream Cheese to sit out until at room temperature and softened.


2.  In a large bowl, place the softened Butter.


3.  Cream the Butter with a hand mixer for 2 minutes. Then add the Cream Cheese and cream for 2 minutes or so more until well mixed.

4.  1 cup at a time, add the Powdered Sugar and blend well.

5.  Add Salt, Vanilla and Almond Extracts and mix well.


6.  Keep Cream Cheese Icing at room temperature for the best consistency to ice cakes.


7.  Refrigerate unused icing. To use again, bring to room temperature then mix with a hand mixer for about 1 minute before using.


OPTION: For those that like a very strong Cream Cheese taste add another 4 oz. of Cream Cheese for a more intense flavor.

COPYRIGHT (c) 2011

PASTRY CREAM/ VANILLA PUDDING

Pastry Cream is one of those master recipes that is used in many lusciously sweet and delicate Desserts and Pastries like Eclairs, Fruit Tarts, Napoleons and Cakes like Boston Cream Pie.  Pastry Cream is a homemade Vanilla Pudding that has a rich and silky feel in your mouth and an amazing creamy Vanilla flavor.  Serve as Vanilla Pudding with freshly Whipped Cream on top, layered between moist Chocolate Cake or spread on a flaky Tart Crust that's topped with fresh Berries and glazed with Apricot Jam.  Making delicious Desserts like these is easy when you are Cooking The Amazing. 

        

  Pastry Cream is that amazing filling in an Eclair.

Here is the recipe.

1 c  Whole Milk

1/2 c  Heavy Cream

1/2 c  Sugar

1 T Vanilla Extract

5  Large Egg Yolks

2 1/2 T  All Purpose Flour

pinch of Sea Salt, fine grain

1 T Butter

1.  In a large pot over medium heat bring the Milk, Heavy Cream and Sugar to a simmer.  Stir well so the Sugar dissolves, about 3-5 minutes.  Do not boil.  Take off the heat and add the Vanilla Extract by stirring in well then set aside.

2.  In a large mixing bowl whisk the Egg Yolks to break them up then whisk in the Flour and Sea Salt until the Flour is well incorporated.  About 1-2 mins.

3.  Slowly drizzle in about 1/2 c of the hot Milk/Cream mixture to the bowl of  the Egg Yolks mixture and immediately whisk it in to temper the Yolks for about 20 secs.  Then add the rest of the hot Milk/Cream mixture to the bowl and whisk well.  It will be very liquidy.

4.  Once well mixed, return the pot to the stove over medium heat.  Add the mixture and begin to whisk until it begins to boil and thicken, about 4-5 mins.  Scrape the bottom of the pot well as you whisk so it does not scorch.  Once it begins to boil, allow it to boil while whisking for 1 full minute.   Remove from the heat then add the Butter and whisk until the Butter is melted and well incorporated.

                                   

 5.  Strain the Pastry Cream through a fine strainer, pushing it through using a whisk or a rubber spatula into a medium bowl.  Any cooked egg will be left behind.  This will make it silky smooth.

6.  Cover the strained Pastry Cream with plastic wrap making sure it touches the top of the Pastry Cream surface so a skin does not form.  Refrigerate for a minimum of  6 hours before using.  Stir well once you take it out of the refrigerator before using to loosen it up.  It is now ready for your recipe or to eat as Vanilla Pudding just as it is... amazingly smooth and delicious.

COPYRIGHT (c) 2011

CHOCOLATE MOUSSE CAKE

   CHOCOLATE  MOUSSE  CAKE

Chocolate, Chocolate and more Chocolate.  It's worth having a big butt for Chocolate, if you ask me.  This recipe has a few easy steps which will make the process easier.  It looks like a lot of work but when you break down the recipe into 5 steps it isn't so daunting and actually fun.  When you combine my amazing Chocolate Cake recipe with my incredible Chocolate Mousse you get the most irresistible Chocolate Mousse Cake.  It is beyond chocoholic bliss because it is covered in the ultimate Chocolate Ganache.  There is no such thing as too much of a good thing... is there?  Not when you are Cooking The Amazing!





Here is the recipe.





STEP 1:  Begin the Chocolate Mousse


12 oz Chocolate, chopped or chips (see below)
1 c Heavy Whipping Cream
1 t Vanilla Extract
1 pinch Sea Salt, fine grain (very small pinch)
2 c Heavy Whipping Cream
1 t Vanilla Extract
2 T  Powdered Sugar




1. PLAN AHEAD:  Make sure you have room in your refrigerator and freezer for chilling later. Have your Butter warmed to room temperature. Have your beaters and bowl and 2 c of Whipping Cream in freezer while you make the Ganache, the first part of your Chocolate Mousse.


2. In a large mixing bowl place 12 oz of very good Chocolate, chopped or in Chips. If your wallet is bursting then buy the best Chocolate like Valrhona, Callebaut or Lindt. There are amazing American Chocolates like Dove dark candy squares, which is my favorite to use and very reasonable, that you can chop into small chip sized pieces using a sharp serrated knife or use Ghirardelli 60% Cacao Chocolate Chips. 


3. Over medium high heat, bring 1 cup of Heavy Cream (Cream you buy to make Whipped Cream) to a gentle boil and poor the hot Cream over the Chocolate making sure all Chocolate is submerged. Use a rubber spatula to push the Chocolate below the hot Cream surface. This is the beginnings of Ganache. A fancy French cooking term for one of best things you'll ever eat!

4. Do not stir and allow to sit on the counter for 5 minutes undisturbed.


5. After 5 minutes, using a large spoon, whisk or rubber spatula, stir the Chocolate gently so that air is not incorporated into the Ganache. It will look grainy at first then become glossy and smooth very quickly. Be patient and keep stirring.

6. Once the Cream and Chocolate have come together add 1 t of Vanilla Extract and Sea Salt and incorporate gently until well mixed.  Place in the freezer to cool for 30 mins.  Later, you will finish the Mousse by adding Whipped Cream.  That step comes later but for now while the Ganache cools, make the Chocolate Cake before finishing the Chocolate Mousse.

STEP 2:  Make The Chocolate Cake


1 c  Baking Cocoa Powder
1 1/2 c  Sugar
1/2 c  Brown Sugar, dark, packed
1 3/4 c  Cake Flour (Can substitute all purpose flour)
1 t  Sea Salt, fine grain
1 1/4 t  Baking Soda
1 1/4 t  Baking Powder
3 large Eggs
1 c Buttermilk
1/2 c Sour Cream
1/2 c Vegetable Oil
1 T Vanilla Extract
Butter to grease cake pans


1. Butter 3, eight inch cake pans with 2 inch sides and line bottom with parchment paper, buttering the parchment paper on top also.

2. Plan ahead and get all ingredients measured and ready for the recipe.

3. Combine in a large bowl sift all the dry ingredients : Cocoa Powder, Sugar, Brown Sugar, Cake Flour, Baking Soda, Baking Powder, Salt. Then whisk until well combined.

4. Combine the Eggs, Buttermilk, Sour Cream, Oil, and Vanilla Extract in a medium bowl and mix well.  It will look curdled.

5. Add the dry ingredients to the Egg, Milk and Oil mixture then mix with the hand mixer for  1 minute, no longer. Over mixing creates a tough cake. The batter will be thin.

6. Let the mixed cake batter sit for 1 minute so the flour can absorb the liquid.

7. Pour the batter in even amounts into the prepared cake pans which should be on a cookie sheet for easy transfer.  Bake in center of the oven.

8. Bake for 30-35 mins. at 350 degrees or until a toothpick comes out clean.  Allow Cakes to cool in the pans on the counter top when done.  While the Cakes bake, finish the Chocolate Mousse in Step 3.


STEP 3:  Finish The Chocolate Mousse

 1. Remove your chilled bowl and beaters and 2 c Heaving Whipping Cream from the freezer. Using a hand mixer or Kitchen Aid, whip the Heavy Cream with the 1 t of Vanilla Extract and 2 T Powdered Sugar into stiff peaks.


2. Remove the chilled Ganache.  It should be very thick and fudgy where a spoon will stand up in it.  If not put back in freezer for 10-15 mins more and recheck.  When it is thick whip with a hand mixer until fluffy and the color turns pale brown, about 3-4 minutes. I use the same beaters I just whipped the Cream with and don't bother wasting time to clean them. It all gets mixed together in the end anyway.


3. Spoon 1/3 rd of the Whipped Cream into the bowl of whipped Ganache and mix well with the mixer until completely incorporated. This will lighten it up.

4. Switch to a rubber spatula and fold in the rest of the Whipped Cream until well incorporated being careful not to deflate the Whipped Cream too much.


5.  Place the bowl of Chocolate Mousse on the counter to sit.  Continue to allow the Chocolate Cakes to cool on the counter in the pans.


Step 4:  Make The Ganache Icing


12 oz. Chocolate, semi-sweet chips or chunk
1 c Heavy Cream (1/2 pint/8 oz.)
1 t Vanilla Extract
2 T Butter, unsalted


1.  Using a serrated knife, chop up the chocolate into small pieces and place in a medium bowl if using chunk Chocolate.  Or place Chocolate Chips in the bowl.


2.  Bring the Heavy Cream to a slow boil on medium high heat in a medium pan . Remove from heat as soon as it begins to boil.


3.  Pour the hot Heavy Cream over the chopped Chocolate or chips in the bowl (see picture 1 below). Use a rubber spatula, push the Chocolate below the surface of the hot Cream so it is completely covered. Do not stir.


4.  Allow the hot Cream to sit on top of Chocolate for 5 minutes undisturbed.


5.  After 5 minutes, whisk the Cream into the Chocolate. At first, the Chocolate and Cream will look grainy and a lumpy mess (see picture 2 below) this is normal. As you continue to whisk the Cream and Chocolate it will suddenly become very liquid and shiny (see picture 3 below). Whisk until completely incorporated and all the chocolate is melted, approx 4 mins total.

6.  Add the Vanilla Extract and Butter and and mix well. About 45 secs more whisking.  Set aside.



Step 5:  Assemble the Chocolate Mousse Cake


1.  Remove one of the Chocolate Cakes and place on a cardboard cake round then on a wire rack over a cookie sheet with sides. (Cardboard cake rounds can be purchased at Michael's Craft Store your local Bakery and online).

2.  Place 1/3 rd of the Chocolate Mousse on top of the Chocolate Cake and spread it evenly to the edge.  Place the second layer of Chocolate Cake on top of the layer of Mousse and then top it with 1/3 rd of the Mousse, spread evenly to the edge.

3.  Place the last Cake layer upside down on top so that the flat bottom is the top.  The bottom of the Cake is flat and makes a nicer looking top when you pour on the Ganache.

4.  Using a butter knife or icing spatula, fill in the side of the cake with the last 1/3 rd of the Mousse evenly around all sides.

5.  Slowly pour the 1/3 rd of the  Ganache in the center of the top of the Cake and allow to run over the sides down into the cookie sheet below.  Repeat and pour another 1/3 rd of Ganache in the center of the cake and allow to run down the sides.

6.  Carefully lift the wire rack up and scrape the Ganache that has dripped onto the cookie sheet back into the Ganache bowl.  Place the wire rack with the cake back onto the cookie sheet.

7.  Pour all of the Ganache onto the center of the cake and allow to run over the sides.

8.  Allow the cake to sit at room temperature until it is set up approx. 1 hour.  Transfer with large spatulas to serving plate and serve at room temperature.



COPYRIGHT (c) 2010