Making Specialty Cakes in Ring Molds 

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+Bridgton1 Stencil Paste 7 oz. butter 7 oz. confectioners’ sugar 7 oz. egg whites 7.75 oz. cake flour Beat the butter and sugar until the butter is soft Add the egg whites and mix until incorporated Add the sifted flour and mix until smooth For brown, substitute substitute 1/5th if the cake flour with cocoa powder. To Make the Ribbon Sponge Spread a thin layer of the paste on to a silpat comb with a pastry comb or zig zag using your fingers. Freeze until firm Cover the paste with ¼ inch thick genoise sponge and bake until set. To Assemble the Cake Cut the cooled ribbon sponge in strips using the ring mold as a guide. Line the mold being sure the decorative side is facing out. Put 1 layer of devils food sponge in the bottom. Pipe chocolate mousse about ¼ inch thick and then top with another layer if Devils food sponge. Cover the top of the cake with ganache and refrigerate until set. Decorate as desired and serve. · Note: Different colors of stencil paste can be used as well as different flavors of mousse and cake.

thanks so much!