•Val’s Day Special•
Yes, it’s a #latepost
Yes, I’m the one who gives valday surprise ✌🏻. Chocolate Chiffon with strawberry buttercream and fresh strawberry is my thing lately, I LOVE to eat them! But as always, things go wrong in the middle of the process.
First, I usually use cake flour, this time I just thought I try AP flour instead (without adding any maizena) and...
The texture is pretty dense! I love the light, airy spongy texture of chiffon, my heart sank 😿 but to the sweet surprise, hubs love it! He prefers the dense texture cake. That’s why all of this time, he didn’t really enjoy my chiffon (haha!)
Second, I run out of butter 🙀 giving veg oil spread a try and IT’S A TOTAL FAILURE (sob😭). Scanning the fridge and found whipped cream, yass! I have some frosting in my hand.
Third, the changes from buttercream to whipped cream leave me in wonder. Can the whipped cream survive the heat of ganache? For the ganache drip? I don’t want to take a chance and just make some deco with the ganache (can you spot the chocolate heart in the right corner?) and strawberry covered chocolate.
Creating or making something isn’t easy. Things easily go sideways. As long as you dare to try, there will be a way (or two), ALWAYS. Failure isn’t permanent, it’s merely a process.
This is my baking story, what’s yours?
#instagram #dapoercheswick #chocolatecake #chiffoncake #chiffonlover #valentinescake #customcake #sanjosecakes #bayareacakes #021719