Making a Rich and Tender Yellow Cake I printed from a CI recipe on husband birthday in 2007.
A little uneven… 
Also making the “chocolate cream frosting” from a CI recipe I printed in 2005. Essentially ganache. Husband preferred milk chocolate. I’ve been gradually titrating up the percentage of chocolate, now about 80 percent Guittard 66 percent, and 20 percent "milk chocolate ", but right now can only find “Ghirardelli premium baking chocolate chips”, and Hershey’s Symphony "Creamy Milk Chocolate ".
I was under the impression that chocolate chips wouldn’t melt right, but the bag has melting instructions! Any thoughts?
