No more waiting around today. I layered the cakes with chocolate mousse, then spent the rest of the day filling and rolling mini yule logs for the coming holiday season. Tomorrow I'll finish the chocolate cakes with some chocolate ganache. The customer also wants them sliced. It always make me nervous using the slicing machine on cakes with ganache on mousse. If I can't keep them pretty, I'll probably just cut them by hand with a hot knife.
nice. Yours are so flat! I made a cake the other day for the baking word of the day (sad, I know, but the cake was delicious so no one minded its 365 inspiration) and the layers were all lopsided. Do these get cut to be flat or do they just bake up that way.
@francoise If you see in the far corner of the table, there is a bit bowl full of cake scraps. The cake almost always has a dome on top when I bake them. What I do is bake them, then freeze them, then cut them with a long knife using the turn table. I put the cake on the turn table, place one hand on top of the cake and the knife on the edge, and rotate the cake and cut towards the center. It's much easier to keep your hand level that way. Also another trick is to use the bottom as the top. If you mess up on one of the other layers, you can fill in the gap with mousse.
a fav. :)