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PLAY or STOP music
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Lisa's Caketeria |
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Page 3 |
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Move mouse over photos for another view of some of the cakes. |
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Click on some of the photos for a larger or different view of the cakes. |
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Fudgy and moist chocolate cupcakes filled with a whipped peanut butter-chocolate ganache, then dipped in a silky semi-sweet-milk chocolate ganache. Once the ganache set, I frosted them 'rustically', with more of the whipped peanut butter-chocolate ganache. Topped with a mazapan peanut (like marzipan, but made with peanuts instead of almonds), and edible gold sprinkle, to give it that extra something special. |
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Chocolate mosaic tile-lacy thingamahjig cake. I didn't plan this one out, I just kept adding things to a basic chocolate cake. 4 layer, rich Devil's food cake, each layer filled with alternating circles of whipped white chocolate and milk chocolate ganache, to create a 'striped' effect when sliced. Frosted with creamy milk chocolate frosting, and decorated with white chocolate tiles, brushed lightly with cocoa powder to make them look 'worn'. Squiggly, lacy circle of tempered white chocolate tops it off. |
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Flan is a smooth, creamy custard dessert that originated in Spain, and is very popular throughout Latin America. For my flan, I used whole eggs, egg yolks, sweetened condensed milk, whole milk, and a small bit of cream cheese for texture. After carameliizing sugar, and pouring it into a pie pan to harden, the custard is poured on top, and baked in a water bath. The result is what you see, a luscious, creamy custard, with caramel oozing from the top down the sides. I topped each slice with extra caramel, and spun sugar. Click on this photo to see a slice. |
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This calls for a glass of milk! |
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This cake was a request from my sister, Debbie. She wanted something "chocolate with lots of pink" to celebrate a MAJOR conquest in her life. I was more than happy to oblige :) The cake consists of 3 layers of chocolate butter cake, each layer slathered with a light and slightly tart raspberry mousse. Milk chocolate frosting balances any tartness, and pink rolled fondant butterflies, each of which I decorated (eclectically, I might add!) with semi-sweet chocolate designs - and little drop flowers made from some leftover mousse, decorate the cake. This is the 'final' masterpiece, although, to me, my sister is the real masterpiece :) |
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This miniature cake was made with a leftover chocolate layer from the butterfly cake. My sister's boyfriend, Kenny, wanted a white chocolate mousse cake, so I cut three 3-inch circles out of the extra chocolate layer, and sandwiched each round, in a 3-inch mold, with white chocolate mousse. After setting in the mold, I frosted it with the remaining white chocolate mousse, added gold sprinkle, and a cherry on top. |
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This moist, 2 layer Maple Walnut cake is made with pure maple syrup and chopped English walnuts. Maple brown sugar frosting, which was also made with pure maple syrup, frosts and fills the cake. For decoration, I cooked down some of the pure maple syrup to the hard crack stage, and dipped 12 walnut halves to candy them and nestle in the rosettes. I then mixed some chopped walnuts into the remaining hard crack syrup, to make a maple walnut brittle, which I chopped up finely, and pressed into the maple brown sugar frosting along the sides and on top of the cake. 'Decadent' is how I'd describe the taste!
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Maple Walnut 'Helicopter' view and a slice. |
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