Thursday, April 27, 2006

Feeding 300

Tonight we had a ward party for one of our neighbors. A lovely woman turned 100 today, so we had a PARTY! There were ballons so Guille thought it was The Best Party Ever!

I was asked to make a cake to feed 300, so I did:

Mmmm yellow cake with fudge frosting and chocolate-ganache covered strawberries.

Let's turn 100!

The first of the really good summer berries are better to fete them than with a deep chocolate enrobing?

A couple of boys loaded up their plates with a dozen of the chocolate strawberries (there were leftovers.) Don't be shocked, if you'd just had a huge meal with a ginourmous piece of cake, you wouldn't have a stich of room for more strawberries. This doesn't count if you are a teenage boy--because nothing on the face of the planet consumes like a teenage boy. I don't know why they tell you to save for their college; we should be told to prepare for the onslaught of food and drink demands that we will face during the teens. Each boy eats for 300.

I told them to HOW to make the chocolate ganache and planted a thought that they should make some for their mothers for the upcoming Mother's Day. Surprised at how easy the process was, they agreed to try.

I hope that their moms wake up in a few Sundays and are astounded to find that their bottomless pits have prepared something as elegant and lovely as divine chocolate covered strawberries.

300 deep chocolate strawberries for breakfast in bed on a May morning.


Kiki said...


Bek said...


I love how the ganach is so shiny. That is amazing. Did you use wicked huge pans? dowels? I have so much to learn.

Azúcar said...

The ganache is perfectly tempered, that's why it's so shiny.

As for the wicked huge pans, while I do have some wicked huge pans, I didn't use them for this cake. The bottom layer is comprised of four 9x13s, stacked to make two side by side. The second is 2 9x13s, and the top 7x11.

Yes, they are doweled. You have to dowel or the cake will collapse on itself (which I've seen before--not one of mine of course.)

Lorien said...

I think I'm in love.

I'm so awed, that's all I can think to say.

Kiki said...

I request the recipe for the chocolate ganache.

Geo said...


Bek said...

Recipie please!! Also, how do you do the tempering? Practice?

I have tempered chocolate, but it only works out right about half the time....

Azúcar said...

That is because chocolate is a fickle, fickle mistress.

In this case I think I used three bags of chips and two & half pints of cream. I don't know, I put cream in until it looked right. After the chips are melted with cream in double broiler, remove from heat and cool, stirring occasionally. When luke warm/room temp the chocolate should be shiny and slightly gloopy.

Azúcar said...

p.s. while I normally wouldn't advocate it for regular chocolate use, in this case, dipping berries, the little extra wax inside chips really helps the coating stay on the berries.