Rando Tuesdays: Leftovers, Wedding Edition

This is what happens with leftover wedding cakes. Cake of any sort makes for happy co-workers. Using up leftover fillings makes for happy Lauren. One of my biggest issues with these cakes was figuring out how much filling to use. When it was all said and done, there was much to use up. Heaven knows I could not eat all of it by myself, especially since my family was like, “Lauren, what do you expect us to do? Funnel it into our mouths like water?” Why yes, family, yes I do.

You can find the scaled-down recipes below. The whipped chocolate ganache was especially amazing.

Happy trails,

L

Whipped Chocolate Ganache

Adapted from The Kitchn

This is useful for filling, piping or spooning. For additional tips, read my how-to post.

1 pound bittersweet or dark chocolate, chopped roughly
3 1/2 cups heavy whipping cream (I used maybe two cups)
Pinch salt
1 tablespoon brandy, rum, vanilla, or another flavoring (optional)

Put the chocolate in a large, heatproof bowl — ideally the bowl of a stand mixer. Heat the cream to boiling and pour over the chocolate. Let it sit for about ten minutes, then add the salt and flavoring, if desired, and blend with the whisk attachment of a stand mixer or just stir by hand with a spatula.

Refrigerate for about two hours, or until firm all the way through. Whip with a stand mixer or beaters until soft, whipped, and slightly lightened in color.

Raspberry Pastry Cream

2 cups milk
1/4 cup white sugar2 egg yolks
1 egg
1/4 cup cornstarch
1/3 cup white sugar
2 tablespoons butter
1 teaspoon vanilla extract (I omitted this and stuck with 1/4 cup of raspberry puree, or a little more)

In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth.

When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don’t curdle or scorch on the bottom. When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Stir in 1/4 cup of strained raspberry puree, or to taste.

Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

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