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Now somehow when I was taking a picture of this cheesecake I never took one (Before it was eaten) with it outside of the Spring-form pan, my bad on that, BUT, it really gives a good example of a technique called "Webbing" used in desert designs and I love doing it on cheesecake.
While I don't have the cheesecake recipe for you I will tell you the two chocolates I used.
First off the darker part is melted Semi-Sweet chocolate chips mixed with a little butter and half and half and melted on a double boiler. (While Microwave CAN work, I like the smoother texture I can get consistently on a double boiler. A Double Boiler is basically where you put some water in a pot and then put either another pot that fits or a metal bowl on top and you use the steam from the heating water. This creates a hot, but not to hot, environment on the bowl and won't cause scorching of the chocolate or whatever you are melting.) This, makes a ganache.
While that was going I did a much smaller batch on a separate double boiler using White Chocolate chips. Once this was made I put it into an empty squeeze bottle.
Pour the chocolate ganache (A ganache is a melted chocolate mixture usually with some butter and cream added so it'll be much softer when it hardens. Really rich, good stuff.) over the cheesecake till it goes to the edges. Next take the squeeze bottle of white chocolate and from the center start by creating a spiral around to the outer edge. Next take either a wooden skewer, toothpick, or just something long and pointy and go back and forth over slices to pull those lines of chocolate in and out, thus creating a sort of "Web" like pattern.
Back when I was doing these cheesecake professionally in a restaurant I would actually divide the cheesecake into sixteen equal pieces using the technique. The example I have here was done a little sloppily so it doesn't look as, exact, as it could.
If anyone has questions or comments I welcome them! If you have general cooking questions too please let me know.
While I don't have the cheesecake recipe for you I will tell you the two chocolates I used.
First off the darker part is melted Semi-Sweet chocolate chips mixed with a little butter and half and half and melted on a double boiler. (While Microwave CAN work, I like the smoother texture I can get consistently on a double boiler. A Double Boiler is basically where you put some water in a pot and then put either another pot that fits or a metal bowl on top and you use the steam from the heating water. This creates a hot, but not to hot, environment on the bowl and won't cause scorching of the chocolate or whatever you are melting.) This, makes a ganache.
While that was going I did a much smaller batch on a separate double boiler using White Chocolate chips. Once this was made I put it into an empty squeeze bottle.
Pour the chocolate ganache (A ganache is a melted chocolate mixture usually with some butter and cream added so it'll be much softer when it hardens. Really rich, good stuff.) over the cheesecake till it goes to the edges. Next take the squeeze bottle of white chocolate and from the center start by creating a spiral around to the outer edge. Next take either a wooden skewer, toothpick, or just something long and pointy and go back and forth over slices to pull those lines of chocolate in and out, thus creating a sort of "Web" like pattern.
Back when I was doing these cheesecake professionally in a restaurant I would actually divide the cheesecake into sixteen equal pieces using the technique. The example I have here was done a little sloppily so it doesn't look as, exact, as it could.
If anyone has questions or comments I welcome them! If you have general cooking questions too please let me know.
Category Photography / Still Life
Species Unspecified / Any
Size 812 x 752px
File Size 206.9 kB
Man that's cool chocolate is hard to work with i still have issues with it lol.
Random question! Im sure by now you can do the one thing i continually fail at doing time after time and im curious at this point how you do em...
Roses...icing roses...they hate me so much. They always end up looking like carnations lol. How do you make em?
Random question! Im sure by now you can do the one thing i continually fail at doing time after time and im curious at this point how you do em...
Roses...icing roses...they hate me so much. They always end up looking like carnations lol. How do you make em?
Hehe, I actually can do them... it's a combination of things. If I ever get a webcam I'll try and record it... but, here is how I do them, in words.
First off, I make a STIFF buttercream icing that is still smooth. I want something stiffer than what I generally would use to frost a cake. (For Frosting a cake I use 1/2lb butter, 1 lbs. 10X powdered sugar. For Decorations I use 1/4 lb butter, 1/4 lb shortening, 1lbs 10X powdered sugar, and I don't whip it quite as long.) The smoother your icing the easier the flowers will be, but don't overwhip or all your roses will bend at the ends and look like carnations. If you find your icing is becoming to soft, stick it in the freezer for a few minutes or the fridge for fifteen to thirty.
Now, for building the rose...
Take your nail, I build up a little blob of icing in the center. Then, I do four Arcs around the base, then I start doing Three arcs, crossing over between the fourth, and just continue with arcs that go from middle, to middle, in each arc, until I've got what looks like a flowering rose.
It takes a lot of practice, and your icing makes a HUGE difference in the ability to make them. If you've got really airy icing you can get tattered edges to the roses as well.
First off, I make a STIFF buttercream icing that is still smooth. I want something stiffer than what I generally would use to frost a cake. (For Frosting a cake I use 1/2lb butter, 1 lbs. 10X powdered sugar. For Decorations I use 1/4 lb butter, 1/4 lb shortening, 1lbs 10X powdered sugar, and I don't whip it quite as long.) The smoother your icing the easier the flowers will be, but don't overwhip or all your roses will bend at the ends and look like carnations. If you find your icing is becoming to soft, stick it in the freezer for a few minutes or the fridge for fifteen to thirty.
Now, for building the rose...
Take your nail, I build up a little blob of icing in the center. Then, I do four Arcs around the base, then I start doing Three arcs, crossing over between the fourth, and just continue with arcs that go from middle, to middle, in each arc, until I've got what looks like a flowering rose.
It takes a lot of practice, and your icing makes a HUGE difference in the ability to make them. If you've got really airy icing you can get tattered edges to the roses as well.
Hehe, doing some cooking shows, or at least image collages while I talk over them, is an actual goal I have.
Yeah, mine go flat often because my hand is warm enough to melt... butter! So when I do roses, at home, I have to use small amounts of icing in the bag so it doesn't melt.
Oh, and one other thing, make sure the thin side of the rose tip you are using is facing UP, that's also a key aspect.
Yeah, mine go flat often because my hand is warm enough to melt... butter! So when I do roses, at home, I have to use small amounts of icing in the bag so it doesn't melt.
Oh, and one other thing, make sure the thin side of the rose tip you are using is facing UP, that's also a key aspect.
Definitely could be fairly warm hands, melting buttercream is a big issue. Using shortening in the icing, while not that tasty, melts a LOT slower which is why I use a mix of butter and shortening for decorative icing. Butter melts in your hands, shortening doesn't, BUT, Butter tastes better, has a much better mouth feel (Namely it doesn't feel like paste in your mouth) though is also a little more expensive than shortening too.
Me too... ::nods:: Maybe I needs share some of those too? I've done some in the past...
In fact, here is one to share with you! http://starallon.deviantart.com/art.....ocket-83433629
It's from my Devart posted a LONG time ago, I should get some of the pics up here on FA when I find the time.
In fact, here is one to share with you! http://starallon.deviantart.com/art.....ocket-83433629
It's from my Devart posted a LONG time ago, I should get some of the pics up here on FA when I find the time.
Thank you! Feel free to check out the Devart gallery if you want, it's got quite a few things to drool over too... And I'm really glad you like it.
It was actually fairly easy to make. I cooked fresh strawberries along with strawberry preserves and a little extra sugar till it was thick. I put the mixture on half of a pie crust, folded over and sealed. Baked till done. The icing is just a little milk mixed with powdered sugar. The syrup is, Hershey's strawberry syrup... and no, I didn't make the chocolate ice cream. :)
It was actually fairly easy to make. I cooked fresh strawberries along with strawberry preserves and a little extra sugar till it was thick. I put the mixture on half of a pie crust, folded over and sealed. Baked till done. The icing is just a little milk mixed with powdered sugar. The syrup is, Hershey's strawberry syrup... and no, I didn't make the chocolate ice cream. :)
Oh wow, that actually sounds pretty easy to make. :O
My dad used to always go out and buy me things just like that for breakfast, back in the day. But yours looks much smaller and softer, so it'd probably have a lot more noticeable flavor. lol The ones he bought were so big and airy, there was like, NO room for the fruit. x'D
My dad used to always go out and buy me things just like that for breakfast, back in the day. But yours looks much smaller and softer, so it'd probably have a lot more noticeable flavor. lol The ones he bought were so big and airy, there was like, NO room for the fruit. x'D
Hehe, sounds like really a more typical danish in those. That sounds like danish or puff pastry dough, They puff up hugely, being very airy and sort of extra flaky. This is just refrigerated pie dough which doesn't puff up nearly so much and has a much softer texture. Mine is, kind of like a home made pop tart but a lot softer and a LOT more filling. :)
Well, yours sounds a lot more like what I'd enjoy eating. heh To say the least, those things he buys have little flavor, and are VERY messy (by flaking all over the place). They're kinda hard to eat, too, 'cause I can't really even fit all of the danish in my mouth... that's just how big they are. Big and messy (that wasn't meant to sound wrong, I promise). :'<
:: giggles a little... no, no dirty mind here, not at all... no... ::
You should try it sometime then. Those sound like what I've found at a lot of bakeries out there... Yeah, I don't much care for them myself, not nearly enough flavor or filling and really messy. I think I'll stick with my own kind.
I may go ahead and write that up in a recipe and post it... or wait till I do a new one of it.
You should try it sometime then. Those sound like what I've found at a lot of bakeries out there... Yeah, I don't much care for them myself, not nearly enough flavor or filling and really messy. I think I'll stick with my own kind.
I may go ahead and write that up in a recipe and post it... or wait till I do a new one of it.
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