Yesterday was my birthday. My husband asked me what kind of cake I wanted, and I told him I would be making my own. I wanted to practice my ombre frosting flower technique.
I used my favorite chocolate cake recipe (click here for the recipe) and then filled it with a peanut butter mousse frosting (peanut butter, butter, Kool-Whip, milk and powdered sugar). Oh my...almost forgot to fill the cake because the mousse was so good. I put a crumb coat of this peanut butter mousse on the outside of the cake to keep it neat and tidy.
I should mention with the chocolate cake recipe that you NEED parchment paper in the bottom of your pans. I ran out of parchment paper, so I decided that Bakers Joy would just have to do. Nothing against Bakers Joy, it's a fine product, but this cake is so moist that it will stick like super glue to the pan if you don't have parchment paper.
Now comes the part about the flowers. I was so transfixed with tinting the frosting that I did not realize I did not make enough. I had to make the flowers smaller than I wanted and could not overlap them like I wanted. Lesson learned. Overall, I was pleased with the way it came out, gaps and all.
I served it to my family last night after our celebratory dinner at Carraba's (if you have not been, you MUST go). You could almost literally hear my 5-year-old granddaughter inhaling her slice. Everyone else also loved the cake and gave me great compliments.
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