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Thiscake has been on my to do list for a long time! My first inspiration came from the incredible costco tuxedo cake. This is not a copycat, but a copycat version of that is also on my to do list. The second source of inspiration is the blondery cake.

I also wanted the vanilla cake to be the same texture but also more white in color. So I used my 4 inch vanilla recipe but I subbed the butter for oil so it has the same texture as the chocolate cake. Then I subbed the whole egg for two egg whites and the milk for heavy cream.

Ganache is one of the easiest frostings to make! The most important part is just getting the ratio of chocolate to heavy cream right. Dark chocolate is going to need a lot more cream than white chocolate to get them to the same consistency.

It would look weird to have two chocolate cake layers next to each other but when you alternate the ganaches like that too, the white goes between the chocolate cake layers and it then looks so scrumptious!

I frosted the whole cake with the dark chocolate ganache and then did a little marble effect with swirled chocolate and white chocolate ganache on top. I also added some gold foil, tiny pearl sprinkles and

If you have 6 inch pans that are taller than 2 inches, you can bake the batter in two layers and just cut them in half. You'll need to bake it for longer but just follow the guidelines to when they're done.

**The chocolate ganaches take a while to cool. I let them cool to room temperature for about 30-60 minutes. Then I refrigerate them for 10 minutes intervals, scraping the bottom and sides of the bowl every time. They whip better if they're slightly chilled but you don't want it to harden completely.

I love the way you have the 6 layers, but I am understanding it will be difficult to cut. What about transporting it? I have to take it an hour away to the party so do you think an 8 in 6 layer cake s way too tall?

If I make it 4 layers maybe that will be ok, but I love the look of yours with the 4 chocolate and 4 white. I am so confused! Thank you for getting back to me.

Hi yes, when I made for 25 people, I doubled the whole recipe and baked them in 8 inch cake pans. I was just saying that I had too much cake for 25 people ?

The cake will transport fine if you refrigerate it overnight and is firm when you transport. I would just let it soften a little at the event before serving.

I am attempting to make this cake for my birthday. I will be making this cake in 92 cake pans because that is what I have at the moment. Hoping it works out. How long would you recommend I bake them for? Do I still bake them at 325F if I am using the 92 pans?

I am happy to Introducing the ultimate cake cookbook, filled with a wide variety of delectable cake recipes for every occasion. From classic chocolate cakes to unique flavor combinations, this cookbook is a must-have for any baking enthusiast. With detailed instructions and helpful tips, you'll be able to create stunning cakes that will impress your friends and family. Get ready to embark on a sweet and delicious baking adventure!

You can now have Gwendolyn's elegant porcelain Fairytale Pixie Castle as a beautiful top to your cake for weddings, birthdays and anniversaries. Intricate detail with flowers, turrets, mini windows and doors adorned with roses will make any celebration shine. Also available in soft pink.

Gwendolyn's has partnered with Jean Charles Boisset (JCB) of the Boisset Wine Family to showcase their Ros Sparkling Wine from the Burgundy valley in France. The color and exceptional quality of this Crmant embodies the style, sophistication and elegance that The Cake Bake Shop is known for. From the vineyards of France all the way to your table. Celebrate life! Available for purchase in both shops and for delivery within the metro area of Indianapolis only.

This beautiful handmade glass Cake Bake Shop Swan surrounded by a beautiful floral wreath is hand painted with soft pastels of pink, green French blue and gold with Pixie Glitter to make her sparkle. Handmade in Poland, Gwendolyn's ornaments are the perfect decoration for your holiday tree, a keepsake or makes the perfect gift.

Hailing from Eastern Europe, babka is a yeasted cake typically filled with chocolate, cinnamon, or fruit (though we find it lends itself well to almost any filling, sweet or savory). Make a version of our world-famous chocolate babka at home using our challah recipe as a simple base for your favorite chocolate hazelnut spread.

Now you are free to lick the spoon with our new Cake Batter OMG. This deliciously sweet OMG is here for a limited time -- a cake batter base full of gluten free yellow cake, funfetti dough, and sprinkles!

Our Ooey Marshmallow Goodness is our version of marshmallow creme -- a sticky, sweet spreadable marshmallow treat that is perfect for dips, dunks, and desserts of all kind. We love to keep our pints in the fridge or freezer (fluff ice cream anyone?) but you can keep them at room temp too!

Non High Fructose Corn Syrup, Pure Cane Sugar, Pasteurized Egg Whites, Gluten-Free Yellow Cake with Sprinkles, Gluten Free Edible Funfetti Dough, Less than 2% of: Cake Batter Flavoring, Cream of Tartar, Confetti Sprinkles, Salt.

We do try to get orders out ASAP, but around holidays and busy times please allow us up to 7-10 business days to create your items. Marshmallow making is a multi-day process, so we want to make sure we get you the BEST MARSHMALLOWS EVER!

This recipe calls for making a simplified speeded up version of puff pastry, sometimes called :rough puff. You could use store-bought puff pastry if you would prefer to get your galette made and into the oven quickly.

Making this dessert is simpler than you might think. Simply roll out puff pastry and cut out one generous round, to be covered with almond custard filling, or frangipane. Place it on baking parchment on a half-sheet pan.

Next step is placing the second round of puff pastry over the almond filling, making a beautiful mound in the center of the pastry. Seal the edges well, so that the filling stays put inside its flaky pastry borders.

You glaze the entire top with a simple egg yolk-water mixture. A little goes around the border next to the almond filling, to help seal up the two layers of buttery, flaky, handsome and delicious pastry. My glaze was splotchy, not as even as it should have been.

This recipe comes from King Arthur Flour's excellent website. It makes a French-style King Cake, traditionally served on the Twelfth Day of Christmas, January 6th. This feast day in the Christian tradittion celebrates the Nativity story. the arrival of the Three Kings at the stable, to bring their gifts to the Baby Jesus. Traditionally you hide a small favor or charm in the cake and the one who gets that piece is "King". I used an apricot. It came out beautifully, the first time I made it, and ever since.

Bakery is a premium WordPress theme designed for bakeries, cake shops, and other food-related businesses, with 3,000+ active users all over the world. It prides itself on being incredibly easy to use and powerful through its advanced options that allow you to build a professional and stunning website without any coding knowledge.

In this case, they are sliced almonds that are toasted in the oven just until they start to turn brown and smell nutty, then candied with a quick caramel sauce. The flavor of a burnt almond cake has a timeless quality, even if you have never tried it before.

Two 8-inch round cakes are sliced in half horizontally to create the four layers, which is a departure from the classic San Jose versions but means more layers of wonderful almond pastry cream can be slathered between the soft white cake layers.

First make the white almond cake layers. I modified the baking time of my favorite white cake recipe by increasing it up to 30-35 minutes to make two 8-inch round layers instead of 3.

You could also just bake the cake in 3 separate pans for the original amount of time, which is 20-25 minutes, and skip the step of slicing the cake into thinner layers, but that means less space for the pastry cream. And trust me, the more pastry cream the better.

Swiss meringue buttercream is made by whisking egg whites and granulated sugar (not powdered sugar) in a double boiler until the sugar dissolves and the egg whites are hot. Then it gets whipped up into a beautiful glossy meringue until the mixture has completely cooled.

Cubed room temperature butter is then gradually added to the meringue, and beaten in to create the fluffiest, most wonderful frosting that can be flavored in lots of different ways. In this case, I used almond extract for even more almond flavor in this burnt almond cake.

If you plan to make this part in advance, keep the finished Swiss meringue buttercream in an airtight container in refrigerator for up to one week or in the freezer for up to 2 months. Let come to room temperature and rewhip in the mixer with the paddle attachment before using it to frost the cake. But it really is best made fresh, in my opinion.

I have to agree, after making this recipe. Was good, and I had never eaten at Dicks Bakery but my friend was devastated when it burned down and has asked me to try and help re-create the cake. This recipe was not anything like Dicks cake according to my friend. We just played hookie from work and road-tripped to San Jose last weekend to buy slices of cake from Peters bakery. The frosting/filling seems to me to be Custard powder with whipped cream. No frosting at all. And yes it was worth the trip! Delicious cake.

I use French Vanilla cake mix substituting 1/2 cup water with 3/8 cup buttermilk and 1/8 cup amaretto and adding 1/8 tsp almond extract. For the pastry cream, I use a 5.1 oz pkg of instant vanilla pudding made with half & half instead of milk and add 1/8 tsp rum extract and 1/4 tsp almond extract. For the frosting, I make a stabilized whipped cream icing using gelatin, whipping cream, powdered sugar, vanilla and almond extracts. I toast the almonds in a pan with powdered sugar.

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