On Thu 21 Apr 2005 01:15:14a, Her Subj. wrote in rec.food.baking:

Thanks for the support, everyone! Here's a new picture of the
Sachertorte, decorated in a rather untraditional way, but nevertheless
makes the cake look better, methinks.

http://pg.photos.yahoo.com/ph/hersub...f6a7&.dnm=d8d7.
jpg&.src=ph

My friend and I are to try it out tomorrow --hopefully it will taste as
decent as it looks (if I do say so meself!). I made it Tuesday night
and it shall be devoured on Thursday morning/afternoon after having had
been in the refrigerator the entire time inbetween. Should the cake
still taste relatively "fresh?" Also, the glaze set on the cake and is
rather hard (for example, if I tap on the top of the cake, I can hear a
"knock"/solid noise). Is this typical of this type of glaze? (1/2
cream, 1/2 chocolate, some butter as I did not have the suggested corn
syrup.)

The cake needs to be transported to my friend's work which is about 40
minutes from my residence. I hope the cake doesn't start to
sweat/develop condensation!

Very pretty! I'm sure your friend will enjoy it. Can't really answer your
questions about the glaze/frosting.

Please do post pictures of it when it's cut.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974