This cake was without problems for me. The genoise was baked at 355' instead of 350', for 35 minutes [mid-range]. This temperature seems to be the best for this oven and me.
The syrup made with Chambord was delicious. I let it soak overnight and made the ganache the next day.
The ganache went just fine.
Everyone liked it this cake ~ We kept half and gave half to friends.
I love your blackberry garish; they're a beautiful finishing touch!
ReplyDeleteThanks, Lois, but I got them last minute and Wow! were they tart. I had a little syrup left over and macerated them in that for serving with the cake. Crisis averted.
ReplyDeleteGorgeous! Great idea to let the syrup soak in overnight.
ReplyDeleteBeautiful Joan! I love your use of the blackberries as decoration, looks very elegant.
ReplyDeleteLovely cake! I was happy to read you had no problems, phew!
ReplyDeleteב''ה
ReplyDeleteLooks picture perfect. Love the blackberries.
Beautiful Joan. Those berries look great.
ReplyDeleteme too! I love your blackberries decorations! Glad you didn't have any problems! and your cake looks wonderful!
ReplyDeleteThanks! lol - can you believe no problems - hope the Lemon Canadian Crown turns out as well.
ReplyDeleteBeautiful cake! I just bought some blackberries, and that would have been a great way to top the cake.
ReplyDeletenext time ; )
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