There’s just something so delightful about making my own filling.Īt this point, I had to make a decision. Maybe I’ll try store-bought fillings in the future and tell you what I like and don’t like, but so far I can’t bring myself to do it. I’m not a big vanilla person myself, but after searching high and low for a recipe I liked, this one has been my staple. Utilizing my then new Magic Line 8″ square pan, I baked up a delicious Yellow Vanilla Bean cake. It’s extremely sweet, so learned from this order to warn people to have a strong cup of coffee nearby when slicing into it. Here was my very first bowl of white chocolate ganache. Let me tell ya, chopping chocolate blocks like these takes a LONG time, but 4 blisters later, I was done and melting it all down into a thick, creamy, rich icing. I chose to work with Baker’s White Chocolate blocks since I wasn’t sure what kind of outcome to expect with imitation white morsels. The project: to construct a yellow vanilla bean cake, filled with fresh raspberry filling, and topped with white chocolate ganache and fondant into the shape of a 3D airplane.
#Where to buy magic line cake pans how to#
I wanted to learn how to do a 3D structure without the help of many special tools, and this was just such an opportunity Molded hints that there was some special pan involved, which was not the case this time. A molded cake, or I should say sculpted cake was on the docket for the week.
The second order I ever filled was just this sort of opportunity. In the first 3 months of my adventures in cake making, my aim was to practice as many times as possible in stretching my artistic abilities, my knowledge of baking, and my competence in combining these realities into a what I hoped would be a sensation.