<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>CakeJournal &#124; How to make beautiful cakes, sweet cupcakes and delicious cookies &#187; Chocolate</title>
	<atom:link href="http://cakejournal.com/tag/chocolate/feed/" rel="self" type="application/rss+xml" />
	<link>http://cakejournal.com</link>
	<description>How to make beautiful cakes, sweet cupcakes and delicious cookies</description>
	<lastBuildDate>Fri, 24 May 2013 12:45:18 +0000</lastBuildDate>
	<language>en-US</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.5.1</generator>
		<item>
		<title>How to make a modeling chocolate basket</title>
		<link>http://cakejournal.com/tutorials/how-to-make-a-modeling-chocolate-basket/</link>
		<comments>http://cakejournal.com/tutorials/how-to-make-a-modeling-chocolate-basket/#comments</comments>
		<pubDate>Mon, 06 May 2013 10:39:05 +0000</pubDate>
		<dc:creator>Abeer</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Chocolate]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=11424</guid>
		<description><![CDATA[I recently started playing with modeling chocolate and honestly, I can&#8217;t believe I didn&#8217;t work with it sooner. It&#8217;s tastes really good&#8230; just like Tootise rolls (YUM!). It also hardens at room temperature but doesn&#8217;t taste chalky like gum paste, which is just awesome! I used it to make this cute basket. You can use this as a cake topper and fill it with whatever you like&#8230; candies, flowers, fruits, nuts! NOTES: -I made this basket with modeling chocolate rather than fondant or gum paste because I don&#8217;t need to color modeling chocolate since it&#8217;s already brown. That saves me time! - Many people complain their modeling chocolate is &#8220;crumbly.&#8221; If that&#8217;s the case, add 1 tsp of corn syrup and knead it into your modeling chocolate. You may have to add a little more until you are satisfied with the consistency and texture. - Don&#8217;t knead your modeling chocolate too much. The warmth of your hands causes it to become very oily. This is what I used: Modeling chocolate (I used milk chocolate candy melts to make mine) Lollipop sticks or thin pretzel rods A small drinking glass without any curves Wax paper Melted chocolate Large circle cutter from the [...]]]></description>
		<wfw:commentRss>http://cakejournal.com/tutorials/how-to-make-a-modeling-chocolate-basket/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Decadent chocolate ganache cake</title>
		<link>http://cakejournal.com/recipes/decadent-chocolate-ganache-cake/</link>
		<comments>http://cakejournal.com/recipes/decadent-chocolate-ganache-cake/#comments</comments>
		<pubDate>Tue, 30 Apr 2013 10:05:38 +0000</pubDate>
		<dc:creator>Gillian</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[Fillings]]></category>
		<category><![CDATA[Frosting]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=11327</guid>
		<description><![CDATA[This chocolate ganache cake is the ultimate in chocolate luxury and decadence, and it couldn&#8217;t be easier to make.  This one will certainly impress your guests! Easy chocolate cake recipe: 350 g (2 1/2 cups) self raising flour 285 g (1 1/2 cups) golden caster sugar 285 g (1 1/4 cups)  margarine or softened butter 7  eggs 7 tablespoons of full fat milk 1 tsp vanilla essence 2 heaped tablespoons of baking cocoa mixed in a little full fat milk to make a thick but smooth past (no lumps). Chocolate buttercream recipe: 250 g unsalted butter, diced 500 g icing sugar (powdered sugar/confectioners sugar), sieved 2 teaspoons of cocoa powder (must be sieved) For the chocolate ganache you will need: 500 g of dark chocolate (52% cocoa minimum) 250 g of unsalted butter 130 ml of double cream You will also need: 6&#8243; cake card (this makes it easier when lifting the ganache cake off the rack) Baking sheet Greaseproof paper Bowl (I prefer metal as it keeps the ganache at the right pouring temperature for longer without setting, but glass/Pyrex works fine). wooden spoon Pan of simmering hot water Spatula Ladle Step 1. Mix all the cake ingredients in a [...]]]></description>
		<wfw:commentRss>http://cakejournal.com/recipes/decadent-chocolate-ganache-cake/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>How to make a chocolate transfer</title>
		<link>http://cakejournal.com/tutorials/how-to-make-a-chocolate-transfer/</link>
		<comments>http://cakejournal.com/tutorials/how-to-make-a-chocolate-transfer/#comments</comments>
		<pubDate>Sat, 16 Feb 2013 08:53:32 +0000</pubDate>
		<dc:creator>Renee</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[Cupcakes]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=9572</guid>
		<description><![CDATA[When I discovered cake decorating, one of the first books I fell in love with was The Whimsical Bakehouse &#8211; Fun-to-Make Cakes That Taste as Good as They Look  by Liv Hansen and Kaye Hansen. One of the techniques covered in the book is how to make chocolate transfers. These edible decorations can be made weeks in advance. They can be made large for an impressive cake topper or small for a fun cupcake topper. The fluidity of the chocolate lends itself to fine-line designs that can be hard to replicate in other ways. You should know these basic tips before working with chocolate: Do not get any water in the chocolate because it will make it seize. Because of the water issue, you cannot use gel food colors in chocolate. Instead, you must use candy colors, which are oil-based. Follow the directions to heat your chocolate in the microwave in short intervals. It burns easily. You must print a &#8220;mirror image&#8221; of your design. This is especially important if there is wording on your design. You may store chocolate transfers for up to a month in a cool place. Use an airtight container. This is what I used: Large flat cookie sheet [...]]]></description>
		<wfw:commentRss>http://cakejournal.com/tutorials/how-to-make-a-chocolate-transfer/feed/</wfw:commentRss>
		<slash:comments>27</slash:comments>
		</item>
	</channel>
</rss>
