Thread: Ophelia's Food Art

Ok, it's 2015, time to get this rolling again.

Raspberry Chocolate Mousse Eruption Cake
(with marshmallow fondant decoration)

Nicole's 18th Birthday Cake (took me 3 days to make):

Originally Posted by OpheliaBlue

#10 Tenderloin of Pork Belle Fermière

Somehow read this at first as "Belle Derrière"

Guinness Cake!! Recipe to follow soon:



- Line the inside of a 3" metal ring mould with caramel buttercream frosting (recipe follows), and freeze it solid
- Cut two, 2 1/2" rounds of chocolate cake to fit in the mould, and place one round in the bottom of the mould
- Squirt some Guinness caramel (recipe follows) on top of the cake round
- Squirt some chocolate mint ganache (recipe follows) on top of that
- Repeat with a 2nd cake round, more caramel, and more ganache, leaving about 1cm space on top
- Top it off with more caramel buttercream, then freeze solid
- Once frozen, place the mould on a 4" round cake board, then use a blowtorch to heat the metal until you are able to remove the ring
- Garnish the top with dipping chocolate in a filigree pattern, and fill the loops with Guinness caramel
- Enjoy with a side of Guinness

Caramel Buttercream:

- This is a swiss buttercream, which starts with a meringue (1 part egg whites, to 2 parts sugar, slowly heated on stovetop until sugar fully dissolves)
- Beat this mixture oh high speed until cooled to room temperature, then and add 4 parts room temperature butter and beat thoroughly (it may curdle at some point, which is normal, just keep beating it until smooth)
- To this, add 1 part caramel topping and beat until fully combined

Guinness Caramel:

- One 16oz can of Guinness beer + 16oz caramel topping
- Heat until reduced to a shiny glaze
- Let cool before using

Chocolate Mint Ganache

- Equal parts chocolate chips and heavy cream
- Add some mint extract and heat on stove or in microwave until chocolate is melted and incorporated fully into the cream
- Let cool before using

Chocolate Shamrock

- Add green food coloring to melted white chocolate
- On some parchment, pipe 3 little green hearts that touch barely at the point, then finish it off with a stem
- Freeze until you can pop it off the parchment easily
- Attach the shamrock to the cake, using chocolate buttercream as the glue

Cakes I made for our easter walk today. The first one is carrot, obviously. And the second one is tree flavored. JK it's chocolate.

Recipe coming.. œufs chaud froid

It's been a .. uh ..while.

CAKE!!!! I made it for a friend's daughter's 16th birthday:

YUMMY! I want!