Taking the Research out of the Recipes: Sweet Dutchess relentlessly researches, taking away her favorite ingredients and ratios, adding a few creative touches of her own, and creating her perfect recipe in order to create the ultimate confectionery experience.

Tuesday, April 2, 2013

The Chocolates

The Chocolate Salted Caramel: Velvety salted caramel between layers of dark chocolate buttermilk cake and iced with salted caramel buttercream. Topped with chocolate ganache and sprinkled with sea salt.

The Raspberry Red Velvet: A twist on the traditional! Moist red velvet cake layered with homemade raspberry curd and marshmallow cream cheese filling and then wrapped in a decadent chocolate swiss meringue buttercream.

The Chocolate Gateau: A rich, flourless dark chocolate cake that is complimented with a sweet berry coulis and fresh berries

The Neapolatin: A decadent dark chocolate cake layered with a whipped vanilla bean buttercream and fresh strawberries and then wrapped in the creamy vanilla bean buttercream

Blackberry Merlot Chocolate Cake:  Moist dark chocolate and blackberry wine cake filled with blackberry preserves, covered in buttercream, and drizzled with chocolate ganache.

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