Learning 2 Bake from Scratch – LXVI

Chocolate Pudding Cake

I must have made this before since the recipe is printed out and in my recipe folder. However, it’s not on the blog, so it didn’t happen.

This is an effort, but it’s for The Laird’s birthday. The recipe:

As you can see, mine does not look like that. The major issues:

• I can’t cut cake. I know of the trick of using a bread knife on the turning cake stand, I just cannot execute it well.
• I can’t stack cake. I don’t think there is a trick to this. One just needs to do it right. At least it’s not Jenga Cake, this time.
• I can’t do piping. I didn’t even try. Although, doing the internal dams was simple – the cake stand turned itself from the force of the frosting coming out of the piping bag.
• Ganache is a horrible frosting. Too warm and it just runs off. Too cold and it’s unspreadable. “room temperature” is on the “too warm” side. The difference between the two is only a few degrees – and it’s fairly high latency on temperature change to consistency change getting cooler, but not warmer.

I’m sure it will taste just fine, but I do wish it were prettier.