shelby's intensed mojava chocolate dreamy rummy ca

How To Make shelby's intensed mojava chocolate dreamy rummy ca

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  Direction for cake: preheat oven at 350 degrees, and prepare pans,I use a portion of butter shortening and flour I mix this together and wipe my pans with this do not use a paper towel I use my hands, which is your best instrument, just make sure that they are washed cream eggs and vanilla using the mixer paddle for 5 minutes till frothy and shiny then slowly add the sugar with a mixer whisk paddle on high speed, mix till ingredients are at a creamy and ribbon stage now add the butter mix on medium speed till all is incorporated change to high speed, the ribbon stage should still be going on. meanwhile take a separate bowl and sift all the dry ingredients set aside. take another bowl and add the buttermilk, mayo, sour cream, cream cheese, mix this using a wire whisk. set aside. now to the egg mixture add the chocolate and coffee liqueur, plus the 1 tablespoon of inkstand coffee you mixed with a whisk, mix this till incorporated now we are going to do something called alternating the dry to Liquid. we do this in thirds, three times ending with flour, make sure each ingredient stage is thoroughly mix and sides of bowl is scrapped. now add the first 1/3 of the flour mix to egg mixture mix to incorporate all ingredients now the 1/3 of the Liquid, mix to incorporate, now the second 1/3 of the flour, mixture, mix to incorporate remember to scrap the side to add all the ingredients, you don't want to shorten the cake's ingredients. now add the 1/3 of the Liquids incorporate this, add the the flour mix well add all the liquids you have left, now add the last of the flour. scrap the sides and mix for 5 minutes take bowl from mixer stand let set for 5 minutes now add your mixture to the 2 8' pans evenly equal each pan with equal amount about a third in each pan this will rise. bake for about 35- 45 minutes
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  cake should start to leave the sides of the pan insert a cake tester if the pick comes out clean and crumbs are on the cake tester the cakes are done take them out of the oven and let the cakes cool 5 minutes in pan then take the cakes out of the pan place on cooling racks to cool before you place them in the freezer they work better when you cut them the next day.
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  The mocha cream is "Amaretto Mocha Rum Toffee Swiss chocolate Buttercream First you have to make the Swiss Buttercream you will need a double boiler pan, and a bowl the bowl has to be bigger then the sauce pan. in the sauce pan you put 1/3 cup of water, the bowl can not touch the water. place this on the burner on medium heat. Take 6 large egg whites, 1 1/2 cups of sugar place in bowl, with a disposable glove on hand put the bowl on the pot begin to stir the eggs and the sugar constantly till sugar is dissolved the eggs and sugar mixture mixture should reach 110-115 in Temp. we are Tempering in this process. when all the sugar is dissolved and you fill no more gradual residue of the sugar you are done. then place this on
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  in the sauce pan you put 1/3 cup of water, the bowl can not touch the water. place this on the burner on medium heat. Take 6 large egg whites, 1 1/2 cups of sugar place in bowl, with a disposable glove on hand put the bowl on the pot begin to stir the eggs and the sugar constantly till sugar is dissolved the eggs and sugar mixture mixture should reach 110-115 in Temp. we are Tempering in this process. when all the sugar is dissolved and you fill no more gradual residue of the sugar you are done. then place this on a stand up kitchen aid mixer begin mixing on low using a whisk paddle to incorporate this to creaminess. mean while take you heavy cream and boil it on the stove then take the chocolates and put them into the cream mix well add the coffee you made and the toffee creamer and Kahlua mix together well
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  and the 1/2 Tablespoon of Amaretto almond extract, 2 tablespoon of Rum and mix together set aside go back to you egg mixture and add 2 sticks of room temperature butter and 3/4 cups of crisp Shortening, mix them together in a separate bowl before adding it to the egg mixture your egg mixture should become high peaks. now add the butter mixture mix slowly then increase gradually to high. now your mixture should look like a meringue. mean while sift 2 cups of confectioner sugar on parchment paper, turn down the mixer an add the sugar all at once in corporate this the ingredients then turn on high for about 10 minutes, than let rest. now add by folding the chocolate coffee mixture to the butter cream fold in slowly continue to mix scraping down the sides of the mixing bowl.but do not over mix in another bowl with 2/3 cup of very hot water place 1 package of unflavored gelatin let set for 10 minutes then stir to combine add corn Syrup mix well add this to your chocolate and egg mixture by folding chill for 45 minutes to and hour wrapped in plastic wrap, making sure the wrap is directly on top of the mixture.
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  simple syrup now we will make simple syrup place 1/2 cup of water to half cup of sugar bring to a boil, then take off the stove an cool. once the mixture is cool add 2 tablespoon of Rum.
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  Now lets prepare the cake: let the cake thaw a little bit because we have to cut the cake into 2 section by using a serrated knife. place the cake on a turn table hold with one hand on top of the cake using this to turn the table while cutting, using the serrated knife place it on the center of the cake begin cutting through the cake to make 2 do the other one the same way. now place one of the cake 1/2 on the turn table with a pastry brush, Brush the top of the cake this makes the cake moist and enhances the chocolate in the cake. take your mocha cream you made and add a huge dollop in the center of the cake now take another cake half and repeat the same simply sugar, and mocha cream do this to the other one. now take the last cake half a with the pastry Brush, brush the top with the simple syrup place in refrigerator for 45 minutes to 24 hours. now we will make the icing in which we will crumb the cake first and then you will icing the cake with the icing. we will make butter cream, cream cheese icing first.then add the other ingredients.
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  take a sauce pan and add 1/2 cup of water, let boil add 1/2 cup of corn syrup whisk this together, add the coffee flavored toffee to the water sugar now add the 1/4 cup of Kahlua and simmer this on medium heat whisk once then leave it alone, till it boils, take off of the stove add 1 oz of white chocolate Merkins and 2 teaspoon of light chocolate syrup let set to cool then take the cream, cheese icing and add the Kuala mixture to it mix till icing consistency. take your cakes and starting from the top down crumb icing the entire cake place in refrigerator for 45 minutes. to 24 hr. what ever you like. now we will icing the cake and decorate. we will use the same icing we used to crumb icing the cake and for decorating but add the mocha cream to it icing the cake again smooth out the air pockets add the toffee bits around the entire lower part of the cake. set in refrigerator till the decorative icing is made
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  take the cream cheese icing and the mocha cream icing and mix on high speed to mix thoroughly to piping icing place in your piping bag with tip 18" the mocha cream icing . you can use all sorts if designs I used the melting effect because I will melt with joy if I when this scholarship. when I finished that design I took Heath toffee bars and placed them all around the circle design. I took my cream cheese white Icing add then with the rope design roped all around till I reach the center of the cake I placed a coconut cherry dipped in Chocolate on top. I loved this project an would gladly share it with anyone . the cream cheese coconut toffee recipe for the cherries which
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