Deep 03 Chocolate Rosebuds (page 355) – stuck

ROSE’S heavenly CAKES: Deep Chocolate Rosebuds (page 355), i don’t know what i did wrong.

did i brush the baking spray too much?  did my ganache contain too much chocolate?  did i forget to lighten the ganache by whipping it?

the cake stuck in the pan.  the ganache accumulated on the bottom:

did i push the ganache too deep?

things looked ok while baking:note:  the light brown cakes is a different recipe i am testing.

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6 thoughts on “Deep 03 Chocolate Rosebuds (page 355) – stuck

  1. Hmmm, it does look like the ganache wasn’t meant to sink to the bottom (where it sticks). So maybe pushed too deep? Could also be not enough air incorporated if you used the immersion blender for whipping.

    Bet they still tasted great, though 🙂

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  2. Hector,
    What a bummer! Chin up and try it again. You can always make cake balls out of the scraps. I once did Julia’s Pain d’epice 25 times before I got one that didn’t sink down the middle. My salvation was a call to Shirley Corriher who steered me in the right direction. BTW, I am getting a blog ready to go online and will be linking to yours, if that’s OK with you. I am also using wordpress.

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  3. Oohh.. so sad that it’s stuck! I can’t offer any advice/ideas only sympathy! My karmel cake stuck to the nordicware butterfly cakelet pan last week. Only 1 butterfly unmold perfectly, the rest were broken. So I know how you feel H!

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    1. Jenn, thx! i highly suspect i brushed off the baking spray too much. perhaps is a good idea to spray lightly once more after brushing off.

      or maybe spray plain PAM, brush deep and off, then spray baking spray with flour and no brushing more?

      i love the karmel cake. it has a beautiful color.

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