I really can’t believe that August is over. Remember when you didn’t have to WORK in the summer and you had all this free time and you could go hiking, and make tye dye things, and stay up late, and have sleepovers, and go swimming, and sleep in til noon, and pick flowers, and make sun tea, and have bbqs, and just RELAX??!?!?!
Sorry–sometimes I have a hard time realizing that I am in fact an adult.
I made a couple of more things to finish out the month:
An engagement cake for my father-in-law and his girlfriend:
I don’t like to toot my own horn or anything, but this cake was AMAZING. It was probably one of the best tasting things I’ve ever made in my life. (sigh)
Basically I started with a chocolate cake, then filled it with chocolate mousse (recipe below) and chopped strawberries. Then covered the whole thing with chocolate whip cream (recipe below), then drizzled ganache (click here!) over the top, and topped it will chocolate covered strawberries, regular strawberries, and chocolate decorations.
Oh. Mey. Gehd.
ooh la la!!!
Here are the recipes:
This stuff is amazing. You can use it in cakes, cupcakes, pies, dip fruit in it, or if you’re like me–just go at it with a spoon. : )
- 1 (14oz) can sweetened condensed milk
- 2 (1 oz) squares unsweetened chocolate, melted
- 1/2 c water
- 1 (3.9 oz) package instant chocolate pudding
- 1 c heavy cream
- In a large bowl, mix together sweetened condensed milk and melted chocolate. Gradually stir in the water, then instant pudding mix until smooth. Chill for at least 30 minutes.
- Whip the heavy cream with a hand mixer until stiff peaks form.
- Remove chocolate mixture from the fridge and stir to loosen. Fold in the whipped cream and return to the fridge for at least another hour.
*If you’re making chocolate whip cream–save about 1/2-1 cup of the mousse to fold into the whipped cream.
To make chocolate whip cream: mix heavy cream with 2 T granulated sugar, 1 t vanilla, and the leftover mousse from above. Start out with just the cream, sugar, and vanilla until it looks like it’s just starting to form peaks. Then for the last few seconds mix the chocolate mousse in there too.
To make the chocolate decorations: melt chocolate discs in piping bags in the microwave, and then pipe your design onto wax paper and let it set in the fridge until hardened. Then carefully peel them off and place on cake or cupcakes or whatever you want to chocolatize!
Oh yea baby!!!
Next up, a golf cake for my grampa’s golf tournament:
vanilla cake with raspberry/raspberry cream filling. it was a hit!
AND I made something for my friend’s baby shower:
how cute is that!?!?! I saw the idea on Pinterest and it actually came out pretty good!!!
UP NEXT: chocolate chip butterscotch pretzel cookies. aaaand boom goes the dynamite! lol