Creating… Miranda

Be creative EVERY DAY • A Challenge

Baking… Mother’s Day Cakes

Biscuit Joconde Imprime/Entrement Cheesecake with Chocolate Ganache

Sounds intimidating, huh? To sum it up: Line a springform with a fancy jellyroll cake and fill with anything decadent!

Thanks to Suzanne for posting her recipe from the Daring Baker’s Challenge.

I was able to make 2 mini cakes (4 servings each) with my 5″ springform.

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And here is the step by step:

Laying out the pattern on wax paper

Laying out the pattern on wax paper

Tracing the pattern on the flip side with chocolate batter.

Tracing the pattern on the flip side with chocolate batter.

Whipping the egg whites to make the yellow cake batter.

Whipping the egg whites to make the yellow cake batter.

Spreading the yellow cake batter over the frozen chocolate cake design.

Spreading the yellow cake batter over the frozen chocolate cake design.

The baked cake!

The baked cake!

Setting up the fancy cakes and not wasting any scraps!

Setting up the fancy cakes and not wasting any scraps!

Yummy pics!

Left over ganache and whipped cream fits perfectly in strawberries.

Left over ganache and whipped cream fits perfectly in strawberries. FYI: If you freeze these, don’t thaw! They turn into strawberry mush, yuck!

A slice of my MIL's cake.

A slice of my MIL’s cake.

A slice of my Mom's cake, refrigerated for 3 days.

A slice of my Mom’s cake, refrigerated for 3 days.

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2 comments on “Baking… Mother’s Day Cakes

  1. Suzanne
    May 16, 2013

    Your cake looks awesome, I can see why everyone loved it! Great idea to write with the cake. I’m wanting a slice of this now 🙂

  2. yummy they are my kind of cakes thanks for sharing perhaps I should make some?? xx

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This entry was posted on May 16, 2013 by in Food and tagged , , , , , , .
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