{"id":672,"date":"2011-07-24T23:25:34","date_gmt":"2011-07-24T21:25:34","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=672"},"modified":"2013-01-23T23:35:36","modified_gmt":"2013-01-23T22:35:36","slug":"chocolate-cake-icing-attempt","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/pastry-experiments\/chocolate-cake-icing-attempt","title":{"rendered":"Chocolate cake &#8211; Icing attempt"},"content":{"rendered":"<p>What I&#8217;ve always loved about professional cakes is their perfectly <strong>smooth chocolate icing<\/strong>. I&#8217;ve always wondered how it is done.<\/p>\n<p>Well, it is just a sort of <strong>ganache<\/strong>, just a mixture of <strong>chocolate<\/strong> and cream which is poured onto the cake.<\/p>\n<p><em>Lesson learnt<\/em>: the ganache must still be warm, otherwise it becomes solid and you get those <em>definitely-not-smooth looks<\/em>, like in my cake.<\/p>\n<p><a href=\"http:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/cake.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-673\" alt=\"cake\" src=\"http:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/cake.jpg\" width=\"720\" height=\"538\" srcset=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/cake.jpg 720w, https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/cake-300x224.jpg 300w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><\/a><\/p>\n<p><em>Lesson learnt 2<\/em>: in Italy we use a lot a traditional type of <strong>spongecake<\/strong> (made with whipped yolks mixed with whipped egg whites), but abroad the <strong>genoise cake is more widespread<\/strong> (a small percentage of <strong>butter<\/strong> is added whole eggs whipped together), and it also <strong>softer<\/strong> and damn good!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>What I&#8217;ve always loved about professional cakes is their perfectly smooth chocolate icing. I&#8217;ve always wondered how it is done. Well, it is just a sort of ganache, just a mixture of chocolate and cream which is poured onto the cake. Lesson learnt: the ganache must still be warm, otherwise it becomes solid and you<\/p>\n","protected":false},"author":1,"featured_media":673,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[156],"tags":[21,112],"class_list":["post-672","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pastry-experiments","tag-cake","tag-chocolate"],"_links":{"self":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/672","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/comments?post=672"}],"version-history":[{"count":0,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/672\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/media\/673"}],"wp:attachment":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/media?parent=672"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/categories?post=672"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/tags?post=672"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}