Sunday, January 23, 2011

Yummy, Moist Almond Cake

http://www.epicurean.com/featured/butter-almond-cake-recipe.html

Used Torani Orgeat syrup instead of orange zest. Made in a heart shaped pan.

Chocolate Ganache
9 oz. milk chocolate chips
1 cup heavy cream

Melt together, stir. Cool until spreading consistency, frost cake. Sprinkle with toasted sliced almonds.

2 comments:

  1. I used a medium to high speed and cutting depth. Just make sure that you use heat n bond or something similar. I think that there also might be a fabric cutting blade. Not sure about that. The depth also depends on the thickness of the fabric, just like paper. It needs to stick well to the mat or the blade will just drag the fabric. I need to go buy new mats. Mine are trashed. They don't have much stickiness left to them. I have only had the thing for a year and I have gone through 3 mats already. Experimenting with scraps is always fun.

    By the way, I love your recipes!

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  2. I used the gel and about 10 drops of the liquid food coloring. My mom said that next time (probably not) to use a tiny bit of black to darken it up.

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