So yes, I had some cake tops (levelled off cake....'tops') leftover from a project I had last week - my very first "paid-for" cake! Granted, it was for a co-worker's birthday - but it was my first paid-for cake! That wasn't paid for by a relative! Ha!
They didn't have a specific cake in mind, "something chocolate", they requested, and of course I obliged. I went with a multi-layered chocolate mousse cake enveloped (rhymes with 'developed') in a white chocolate ganache-buttercream frosting (kind of an oxymoron, I know, but I'll explain later). A pic of the goods, c/o a coworker's camera (but taken by me):
How many layers would you say that cake is? 3? 5? Does the mousse filling count as a layer? Or simply the sandwich glue that holds it all together? I didn't tell them, but this cake was booze-heavy! (say it with me "boooooze heavy!") Kahlua and Frangelico in the mousse and Amaretto keeping the cake layers nice and moist. Trust me, it makes a difference.The only specific instruction I received was to keep the top white. I'm not the best at cake decorating, so I opted to do an all-white frost and let them decorate the rest. Oh, did I mention that this was for the Art Team? Ha ha - I knew they would appreciate a little more white space. I found a recipe for white chocolate ganache, but once I made it...it didn't really coat as nicely as hoped. I did halve the recipe - but still, the chocolate cake was so dark, the effect wasn't great. I decided do mix things up by integrating it into a moderated buttercream (butter, cream, icing sugar) and it was really, really good. Really creamy, perfect amount of sweetness and went on like a dream. I'm going to try and duplicate it in the future!
(a snippet of their fantastic decorating! I missed the candles and cutting, but managed to secure myself a slice :)So there ends another week. And next week - another cake. I have something quite unique up my sleeve...or rather, my apron. Which would mean, I have something quite unique under my skirt? ;P
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