In New England, we love to celebrate the fall season. Fantastic morning with warm sunny days, jewel-tone leaves, farm roadside stands bursting with the last of summer’s bounty all signal the change in the seasons. Nature’s premier show is on display for all to enjoy. Fall baking is one of my favorite pastimes, and I especially love to make apple desserts. Going through all my posts, I realized I’m kind of obsessed with apples, cakes, pies, cupcakes, and more. When I’m creating a new cake or pie, the fall inspires me to give nature my all and go wild! Here are a few of the fall favorites that I have posted over the years.
Blueberries and lemons are a favorite flavor combination that I love. Lemon is a fresh scent that reminds me of spring. This cake is delicious any time during the year. Adding candied lemons is a nice decorative touch.
I make this loaf cake often because it is moist, flavorful, and easy to make.
Ingredients
2 cups (250g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg, at room temperature
3/4 cup (150g) granulated sugar
1/3 cup (80ml) vegetable oil
1/3 cup (80g) sour cream (or plain yogurt/Greek yogurt), at room temperature
2/3 cup (160ml) whole milk, at room temperature
3 Tablespoons (45ml) lemon juice
1 Tablespoon lemon zest
2 cups blueberries
1 teaspoon flour
GLAZE
2 cup (60g) confectioners’ sugar
2 Tablespoon (15ml) lemon juice
optional: candied lemon slices
Instructions
Preheat oven to 350°F (177°C). Spray a 9×5 inch loaf pan with nonstick spray.
Whisk the flour, baking soda, baking powder, and salt together in a large bowl. In a medium bowl, whisk the egg and granulated sugar together until combined. Whisk in the oil, sour cream, milk, lemon juice, and lemon zest. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing.Pour/spread the batter evenly into prepared loaf pan.
Take 1/2 cup blueberries and mash with fork. Place remaining blueberries in bow and toss with flour. Fold mashed and whole blueberries into cake batter.
Bake the bread for 50 minutes to 1 hour, covering loosely with foil about halfway through to help the loaf bake evenly. Poke the center of the bread with a skew and if it comes out clean, the bread is done.
Cool bread completely in the pan set on a wire rack.
Drizzle with glaze and decorate with candied lemon slices
Slice and serve.
Cover and store leftover plain or glazed bread at room temperature for 2 days or in the refrigerator for up to 1 week.
Glaze
Whisk the confectioners’ sugar and lemon juice together.
Candied Lemon Slices
1 small lemons
1/2 cup sugar
1 tablespoons fresh lemon juice
1/2 cup water
Cut lemons into 1/8-inch-thick rounds; discard seeds. Stir together sugar, lemon juice, and water in a large skillet over medium heat until sugar is dissolved. Add lemon slices, and simmer gently, keeping slices in a single layer and turning occasionally, 14 to 16 minutes or until slightly translucent and rinds are softened. Remove from heat. Place slices in a single layer in a wax paper-lined jelly-roll pan, using tongs. Cool completely (about 1 hour). Cover and chill 2 hours to 2 days.
Easter deserves a special cake, and I make a basic chocolate cake with chocolate fudge frosting decorated with Cadbury Mini Eggs. These delightful candied chocolate eggs are only available during the Easter Holiday.
I eat all the mini eggs before I can decorate the cake, and I run out to search for one last bag to use on the cake.
Easter Chocolate Milk Layer Cake
1/4 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 cup light vegetable oil
2 large eggs, room temperature
2 1/2 cup cake flourKing Arthur
1/4 cup dried nonfat milk
1/4 cup unsweetened cocoa powder Ghirardelli Chocolate
1 teaspoon kosher salt
1 teaspoon baking soda
1/2 teaspoon baking powder
6 ounces milk chocolate, melted
1 cup whole buttermilk, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Chocolate Fudge Frosting (Recipe below)
Crushed Cadbury Milk Chocolate mini eggs
1. Preheat oven to 350F. Butter and flour two 9-in round cake pans.
2. Using a stand mixer fitted with a paddle attachment, beat in a bowl butter, sugar, oil and eggs at medium speed until well combined about 2 minutes.
3. In a medium bowl, sift together flour, dried milk, cocoa, salt, baking soda, and baking powder. Add flour mixture, alternating with buttermilk in thirds starting and ending with flour. Beat until well combined. With mixture at low speed add chocolate, vanilla and almond until chocolate is combined. Ddivid batter between prepared pans.
4. Bake until tester inserted into center comes out clean, 20 to 25 minutes. Let cool in pans for 10 minutes. remove from pans, and let cook completely on wire racks. Spread Chocolate Fudge Frosting between layers, sprinkle with half crushed chocolate eggs. Place remaining cake layer on top, frost top and sides. Garnish with remaining crushed chocolate eggs.
Milk Chocolate Frosting
12 ounces mild chocolate, chopped
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
3/4 cup heavy whipping cream
1.Combine chocolate, vanilla, and salt in medium bowl.
2. In a small sauce pan heat cream over medium heat until just boiling. Pour hot cream over chocolate mixture; whisk until melted and smooth. Refrigerate for one hour.
3. Beat chocolate with whisk attachment of stand mixture at medium speed for 3 minutes.
Pound cakes have a special place in my baking repertoire. I don’t know there is something about a pound cake that is just so perfect. I am amazed by the versatility of Pound cakes. You can make them in all different sizes, shapes, flavors; they are the chameleon of the cake world. Pound cake originated in the 1700s was made with a pound of butter, eggs, sugar, and flour; hence the name pound cake.
And who doesn’t love a delicious chocolate pound cake? I love this recipe because it produces a moist, flavorful cake. Pound cakes can be dense, and sour cream adds a creamy lightness to the batter.
This cake is delicious, making the basic recipe, but plain is not my style. I add a chocolate ganache and chocolate-dipped strawberries to make it extra memorable.
Ingredients
1 1/2 cups semisweet chocolate morsels
1/2 cup butter, softened
1 (16 ounce) packages light brown sugar
3 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (8 ounce) container sour cream
1 cup hot water
2 teaspoons vanilla extract
Chocolate Ganache
Vanilla ice cream
9 strawberries, washed with stems
Directions
Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth.
Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Use immediately, following directions for desired cake.
Spoon batter evenly into a greased and floured 10-inch tube pan. Bake at 350° for 55 to 65 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan, and let cool completely on wire rack.
Sift powdered sugar over the top of the cake.
Dip small spoonfuls of warm ganache over the cake.
1. Microwave chocolate morsels and whipping cream in a 2-quart glass bowl at medium 2 1/2 to 3 minutes or until melted. Whisk until smooth then whisk in butter. Let stand 30 minutes. Beat at medium speed with electric mixture for 3 to 4 minutes. Dip strawberries in chocolate Ganache. Place on wax paper and chill.
An outrageous luscious cake that will wow your guest! I loved creating this cake and had so much fun making the crepes that I hadn’t done many years. Years ago, when crepes were extremely popular, I purchased a Sunbeam M’sieur Crepe maker. To my surprise, I found the maker in a cabinet in my basement; unfortunately, it no longer worked, so I used an omelet pan to make the crepes. This cake should be started two-three days before you want to serve. The cake is time-consuming yet easy to make. And your guest like mine will be so impressed with the cake because it looks and tastes fantastic,
INGREDIENTS
Crepes ¾ cup plus 2 tablespoons cake flour
¾ cup plus 1 tablespoon all-purpose flour
¼ cup granulated sugar
2 teaspoons kosher salt
4 large eggs
5 large egg yolks
1 stick (8 tablespoons) unsalted butter, melted and cooled slightly
2 cups whole milk
3 tablespoons cognac
Tiramisu Filling 1¼ cups confectioners’ sugar
4 cups mascarpone cheese
1/4 coffee liqueur
1/4 cup natural cocoa powder plus 2 tablespoons for topping
1 cup heavy whipping cream
2 tablespoon powder sugar
DIRECTIONS
1. Make the crepe batter: Sift together the cake flour, all-purpose flour, and sugar in a medium bowl. Whisk in the salt. In another medium bowl, whisk together the eggs and egg yolks. Add the egg mixture to the flour mixture and whisk until smooth. In a slow, steady stream, whisk in the butter, then the milk and cognac, until the batter is smooth. Cover the bowl with plastic wrap and refrigerate for 1 hour.
2. Set an 8-inch nonstick skillet over medium-high heat. Gently stir the crêpe batter, then pour ¼ cup of batter into the skillet. Holding the skillet by the handle, tilt and turn the skillet to quickly disperse the batter. Cook the crepe until the underside is golden-brown, about 1½ minutes. Lightly jerk the skillet to loosen the crepe, then flip the crepe over using a spatula, a more vigorous jerking motion or your fingers. Cook on the other side until golden-brown, about 30 seconds, then slide the crepe onto a plate. Top with waxed or parchment paper to prevent crepes from sticking together. Repeat until all of the batter is used (you’ll end up with about 20 crepes total, and will need 18 for the cake). Refrigerate the crepes on a plate until completely chilled, at least 2 hours or overnight.
3. Make the tiramisu filling: Sift the confectioners’ sugar. Add the mascarpone cheese, coffee liquor, and 1/4 cocoa. Combine the mixture at low speed until well combined.
4. Remove the crepes from the refrigerator. Add 1 crepe to the bottom cake plate so it lies flat. Add ¼ cup of the tiramisu filling to the center of the crepe and use a small offset spatula to evenly spread the filling over the crêpe. Repeat with the filling and 17 more crêpes. Refrigerate the leftover filling; you’ll use it to finish the cake. Chill the cake in the refrigerator for at least 2 hours or overnight. Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
Place the sugar into the mixing bowl and add the whippingcream. Whisk just until the cream reaches stiff peaks.
Fold whipped cream into remaining tiramisu cream just until combined and no white streaks remain.
Remove the cake from the refrigerator. Spread the remaining tiramisu cream on top and sides of the cake. Add the cocoa powder to a fine-mesh sieve and sprinkle it over the top of the cake. Slice and serve.
Ah, Valentine’s Day the perfect time to celebrate love! What could be more impressive than a heart shaped cake decorated with fresh raspberries filling and white chocolate frosting! Hearts are my favorite shape, and I carry the motif in my jewelry, clothing, and home accessories. For Valentine’s Day, I bring out all my heart decorated serving pieces to set my table.
I have many go-to cake recipes depending on the size and type of cake I want to make. This recipe, one of my favorites, is a tender, moist cake perfect for birthdays and special occasions, yet simple enough to use for regular cupcakes. In this recipe, I used my favorite, King Arthur Unbleached Cake Flour Blend, which results in a high rising cake with a moist, tender crumb.
Cake
2 3/4 cups King Arthur Cake Flour Blend 1 2/3 cups sugar; superfine sugar is best 1 Tablespoon baking powder 3/4 teaspoon salt 3/4 cup (12 tablespoons) unsalted butter, softened 4 large eggs whites plus 1 whole large egg* 1 cup full-fat vanilla yogurt or 1 cup whole milk* 2 teaspoons vanilla extract 1 teaspoon almond extract 2 cups fresh raspberries for decoration
Directions:
Preheat the oven to 350°F. Prepare two 9″ x 2″ heart-shaped pans. Trace the bottom of the pan, then cut inside your marking. Next, butter the pan. Place the cut parchment inside the cake pan. Butter the parchment, then flour the pan. Tap off extra flour.
In a stand mixer or a sturdy hand mixer, mix all of the dry ingredients slowly to blend. Add the soft butter and mix until evenly crumbly, like fine damp sand. It may form a paste, depending on the butter’s temperature, how much it’s mixed, and the granulation of the sugar used.
Add the egg whites one at a time, then the whole egg, beating well after each addition to begin building the cake’s structure. Scrape down the sides and bottom of the bowl after each addition.
In a small bowl, whisk the yogurt (or milk) with the vanilla and almond extracts. Add this mixture, 1/3 at a time, to the batter. Beat 1 to 2 minutes after each addition, until fluffy. Be sure to scrape down the sides and bottom of the bowl.
Pour the batter into the prepared pans—Bake for 25 to 30 minutes. A toothpick or cake tester inserted into the center will come out clean when done. Remove from the oven, cool on a wire rack for ten minutes, then remove from the pan.
Raspberry Filling This delightful filling is simple to make and can be made in advance. In fact, I always make the day ahead to chill in the refrigerator before using it. Yield: 1 3/4 cups
Ingredients: 4 cups raspberries 3/4 cups plus 2 tablespoons water 3/4 cup sugar 2 tablespoons cornstarch 2 teaspoons raspberry liquor
Directions:
In a saucepan, combine the raspberries, 3/4 cup of water, and the sugar. Bring to boil. Simmer for 15 to 20 minutes or until the raspberries have broken down. Remove the mixture from the heat and strain in a fine-mesh sieve. Return the strained mixture to the heat. Dissolve the cornstarch in the remaining 2 tablespoons of water. Whisk the slurry into the raspberry mixture. Bring the mixture back to a boil and simmer for 5 more minutes. Remove from heat, raspberry liquor, and cool completely.
White Chocolate Frosting 1 cup butter, softened (no subs) 2 cups confectioners’ sugar 6 ounces white chocolate or 6 ounces white baking bar, melted and cooled 3 -5 tablespoons whipping cream or 3 -5 tablespoons half-and-half
Directions:
In a large bowl, beat the butter and confectioners sugar at low speed until fluffy. Add in melted and cooled white chocolate and whipping cream (start with 3 tablespoons and add more to achieve desired consistency). Beat on high speed for 3-4 minutes, scraping the bowl with a spatula. To assemble the cake: Spread a small dab of frosting in the center of the cake plate to anchor the cake, and set down one cake layer. Spread 1/2 cup frosting over the first layer. Carefully spread raspberry filling on top, then cover with the second cake layer. Spread frosting over top and sides of assembled cake. Decorate with raspberries sprinkled with powder sugar.
Bundt cakes are so easy to make and I love this red velvet with a cream cheese filling. Perfect for a festive Christmas dessert.
I used a plastic squeeze bottle to drizzle the icing. The bottle allows me to control the flow of the icing.
Red Velvet Bundt Cake with Cream Cheese
1½ cups unsalted butter softened
3 cups granulated sugar
5 large eggs
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
3 cups all-purpose flour
⅓ cup unsweetened cocoa powder
½ teaspoon salt
¼ teaspoon baking soda
1 cup whole buttermilk
1 (1-ounce) bottle liquid red food coloring
Cream Cheese Filling (recipe follows)
1 cup confectioners’ sugar
1/4 cup heavy whipping cream
Preheat oven to 325°. Spray a 12- to 15-cup Bundt pan with baking spray with flour.
Cake: In a large bowl, beat butter and granulated sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of the bowl. Add eggs, one at a time, beating well after each addition. Beat in vinegar and vanilla.
In a medium bowl, combine flour, cocoa, salt, and baking soda. Reduce mixer speed to low. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in food coloring.
Spoon half of the batter into prepared pan. Top with Cream Cheese Filling. Spoon remaining batter overfilling. Use a wooden skew or knife to swirl cream cheese filling into the batter.
Bake until a wooden pick inserted near center comes out clean, 1 hour and 10 minutes to 1 hour and 15 minutes. Let cool in the pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
In a small bowl, whisk together confectioners’ sugar and cream until smooth. Drizzle over cooled cake, and sprinkle with red and white sprinkles, if desired.
Cover and refrigerate for up to 3 days.
Cream Cheese Filling
1 (8-ounce) package cream cheese, softened
⅓ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
In a small bowl, beat cream cheese and sugar with a mixer at medium speed until smooth. Add egg and vanilla, beating until combined.
Who doesn’t love cheesecake? That rich, creamy taste savored with each bite, a sweet treat that is the perfect finish for any meal! The variety and texture of cheesecakes are endless. Cheesecake can be very dense and heavy or light and fluffy. You can use graham crackers, chocolate cookies, or pastry for the crust and fill it with your favorite recipe. I guess you can tell I love making all types of cheesecakes. Also, flavorings and toppings are endless to create wonderfully tasty cakes for special occasions.
At Christmas, I like to make an Eggnog cheesecake topped with cranberries and cherry preserves for a festive dessert table.
I like this recipe because it is light with a baking method that ensures the cheesecake doesn’t crack. I made either a fruit topping, or if you prefer, you can make a whipped cream topping sprinkled with sparkly candied crystals.
CRUST
2 ¼ cups (302g) graham cracker crumbs
½ cup (112g) salted butter, melted
3 tbsp (39g) sugar
1/2 tsp nutmeg
FILLING
24 ounces (678g) cream cheese, room temperature
1 cup (207g) sugar
3 tbsp (24g) all purpose flour
1 cup (230g) eggnog
3/4 tsp ground nutmeg
4 large eggs, room temperature
TOPPING
1 12-ounce jar cherry preserves
1 cup cranberries
1 tablespoon brandy or rum
CRUST
Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan. Bake the crust for 10 minutes, then set aside to cool. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. Set prepared pan aside.
CHEESECAKE FILLING
Reduce oven to 300°F (148°C). In a large mixer bowl, mix the cream cheese, sugar,
and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
Add the eggnog and nutmeg and mix on low speed until well combined.Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Pour the cheesecake filling into crust and spread evenly.
Place springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. Bake for 1 hour and 30-40 minutes.
Turn off heat and leave cheesecake in oven with the door closed for 30 minutes.
Crack the oven door and leave the cheesecake in the oven for about 30 minutes. Remove cheesecake from oven and chill until firm, 5-6 hours or overnight
TOPPING
Cook and stir cherry preserves and cranberries in a small saucepan over medium heat until preserves are melted and cranberries start to pop. Stir in 1 tablespoon of brandy or rum. Cool for 30 minutes.
Remove the cheesecake from the pan. Spoon topping over prepared cheesecake.Refrigerate the cheesecake until ready to serve. Cheesecake is best for 3-4 days.
Ah, fall is in the air! Time for fabulous apple desserts to herald the beginning of fall. Fall is my favorite time of year when the leaves start to change with the crisp Autumn air. And fall clothes, need I say more to soft cashmere sweaters, light wool pants, and boots! But I can’t forget about fresh-picked apples right off the tree. It’s perfect for just taking a big juicy bite or using for outrageous apple desserts like the recipe that I am sharing today, half cupcake, half muffin, but totally delicious.
Applelicious Cupcakes
Cream Cheese Filling
1 8 ounces package cream cheese
1/4 cup butter, softened
1/2 cup sugar
1 large egg
2 tablespoon flour
1 teaspoon vanilla
Apple batter
1 cup finely chopped pecans
3 cups flour
1 cup of sugar
1 cup firmly packed light brown sugar
2 teaspoon ground cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground allspice
3/4 cup canola oil
3/4 cup apple sauce
1 teaspoon vanilla
3 cups peeled Gala apples, finely chopped
Praline Frosting
1/2 cup firmly packed light brown sugar
1/4 cup butter
3 tablespoon milk
1teaspoon vanilla
1 cup powdered sugar
Prepare Filling: Beat the first three ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla beat until combined.
Prepare Batter: Preheat oven to 350. Bake finely chopped pecans in a shallow pan 8-10 minutes until toasted. Stir together flour and the next seven ingredients in a large bowl; stir in eggs, and follow with the oil, apple sauce, and vanilla until dry ingredients are moistened. Stir in apples and pecans.
Spoon batter into cupcake lined pans, filling half. Then spoon about 1/8 cup of cream cheese filling using all the filling. Top with remaining batter.
Bake 20-25 minutes until a wooden tester comes out clean.
Makes 24 cupcakes
Prepare Praline Frosting: Bring brown sugar, butter, milk to a boil in a 2-qt saucepan over medium heat, whisking constantly. Boil one minute. Remove from heat, add vanilla, stir. Gradually whisk powder sugar until smooth. Stir for 3-5 minutes until frosting slightly thickens. Before the frosting is cool, frost cupcakes. Top with chopped pecans and one dried apple chip.
For birthday celebrations my mother made her chocolate cake with rich fudge frosting and a chocolate filling. I believe she found this recipe in McCalls Cooking School publications, a series of cooking magazines with detailed instructions. When I married she shared with me her prize recipe and I’ve made this moist flavorful cake for birthday’s ever since.
1 cup unsifted unsweetened cocoa
2 cups boiling water
2 3⁄4 cups sifted all-purpose flour
2 teaspoons baking soda
1⁄2 teaspoon salt
1⁄2 teaspoon baking powder
1 cup butter, softened
2 1⁄2 cups sugar
4 eggs
1 1⁄2 teaspoons vanilla
6 ounces semisweet chocolate pieces
1⁄2 cup half and half
3/4 cup butter
2 1⁄2 cups unsifted confectioners’ sugar
1 cup heavy cream, chilled
1⁄4 cup unsifted confectioners’ sugar
1 teaspoon vanilla extract
1 cup heavy cream
8 ounces semi-sweet chocolate chips
1 teaspoon almond extract
Preheat oven to 350°F.
In a medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth. Cool completely. Sift flour with soda, salt, and baking powder. Grease well and lightly flour three 8 by 1 1/2 inch layer-cake pans. In a large bowl of an electric mixer, at high speed, beat butter, sugar, eggs, and vanilla, scraping bowl occasionally until light-about 5 minutes.
At low speed, beat in flour mixture (in fourths), alternately with the cocoa mixture (in thirds), beginning and ending with flour mixture. Do not over-beat.
Divide evenly into pans; smooth top. Bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip.
Cool in pans 10 minutes.
Carefully loosen sides with a spatula; Remove from pans; cool on racks.
Frosting: In a medium saucepan, combine chocolate pieces, cream, butter; stir over medium heat until smooth.
Remove from heat. With a whisk, blend in 2 1/2 cups confectioners’ sugar.
In a bowl set over ice(I use ice cubes) beat until it holds shape.
Filling:
Heat the cream in a saucepan or in the microwave, until the mixture begins to steam.
Pour over the chopped chocolate in a bowl. Let sit for 5 minutes. Stir — at first slowly, then more vigorously — until the chocolate is completely melted. If necessary, reheat very briefly to soften any remaining hard bits of chocolate. Add almond extract.Refrigerate ganache until thick.
To assemble the cake:
On plate place a layer, top side down; spread with half of the ganache. Place the second layer, top side down; spread with rest of ganache.
Place the third layer, top side up.
To frost: With a spatula, frost sides first, covering ganache; use rest of frosting on top, swirling decoratively.
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