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Topic: chocolate heart box cake - can i do it?  (Read 2807 times)
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« Reply #10 on: January 09, 2005 11:06:09 AM »

I also forgot to add the larger the pan is the more problems you will have with stability and cracking problems.  I wouldn't advise using anything larger than an 8'' heart pan

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« Reply #11 on: January 12, 2005 04:20:54 AM »

well, the box is drying, i hope all my layers made it thick enough!

should i fill it with the cake and cream idea, or just with chocolate mousse?

is there a somewhere-in-the-middle type recipe?

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« Reply #12 on: January 12, 2005 10:46:43 AM »

You could have layers of cake and mousse, but it might be a bit weird... or mash cake into some mousse or chocolate cream, or make a sort of chocolate puddingy thing. I like your original idea though. Smiley
« Reply #13 on: January 12, 2005 10:51:58 PM »

Well this is behind but i thought it would help someone who wanted to know.  You would need to spray your pan with veggie spray not too much though, if you were using a mold it wouldnt need to be sprayed but since pans have scratches and dents and stuff the chocolate could grab on to it would be best to spray it, melt your chocolate if using storebought chips just melt them, if you are using couverture temper it of course, brush the chocolate in as disscused and freeze and keep adding coats.  I guess since youve already done it oh well hehe but I just thought I d say something.  Ive had chocolate and sugar showpiece class at school and so I know the workings of both and they are evil!!! hehe
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