Have you ever had a fiasco with your cake filling? I have. Between it bulging out between layers or straight up oozing out of the sides because it’s just too thin to withstand the weight of gravity, I’ve seen it all. The thing is, the filling and stacking process is arguably the most essential part of building your cake’s foundation. If your cake filling is unstable in any way it can throw off the entire outcome of your cake, and if you’re anything like me (perfectionistic to a fault), that can be totally devastating.Read More
One of my favorite easy things to dress up a cake is to do a chocolate ganache drip finish. Over the years, my ability to create the drip look has definitely grown, and I get tons of questions asking what my secret is. The truth is, chocolate ganache has definitely put me through the wringer before, especially white chocolate ganache, which used to be my absolute nemesis. Don’t worry, I’ll share my secrets for white chocolate ganache another day because it deserves it’s very own post (but if you’re dying to know my white chocolate ganache recipe I’ve included it in the recipe notes below).
True chocolate ganache has tested my patience as well, but after figuring out the perfect ratio for chocolate to heavy whipping cream and learning the do’s and dont’s of drip cakes, I’ve got it down to a science these days. And now you will too!
What’s better than a churro? A churro CAKE of course. Especially when it’s topped with my favorite local xurros from 180pdx (if you’re a Portlander or ever come to visit, this spot is a must). Creating a churro cake has been on my list of ideas for a long time, and I’m so proud to bring you the result of my kitchen experimentation. Behold!