Monday, February 8, 2016

Hazelnut and Coffee Dacquoise - Process Shots



For those of you who are interested in how the Hazelnut and Coffee Dacquoise that I made for the Melbourne Cake Club last week was put together, here are the process shots to guide you through the recipe:

Nutty meringue base x 4:


Coffee icing piped on:


Layers assembled:

 Coffee icing covering entire cake:


Chocolate glaze to finish off:


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5 comments:

  1. TeresaFebruary 8, 2016 at 3:00 PM

    I love this - your projects for the Cake Club are so ambitious!

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  2. Lorraine @ Not Quite NigellaFebruary 8, 2016 at 7:25 PM

    Such a beautiful result and thank you for the process shots!! :D

    ReplyDelete
  3. Andrea_TheKitchenLionessFebruary 9, 2016 at 12:24 AM

    Dear Gaye, very ambitious indeed - love the combination of flavors here, chocolate, coffee, and hazelnuts are absolutely divine together!
    Great job, dear friend!
    Andrea

    ReplyDelete
  4. 2pawFebruary 10, 2016 at 3:04 PM

    Oh, the swirly layers is such a great idea. It is very elegant!!

    ReplyDelete
  5. TeaLadyFebruary 25, 2016 at 12:45 PM

    I made one of these once and it was so much fun. I love the chocolate on this one.

    ReplyDelete

Thanks for dropping by!