Friday, July 25, 2014


This seems to be a week of cakes, with two more still to go!

This one was done as a white and chocolate checkerboard with a german chocolate filling, a ganache crumb coat, frosted with a chocolate buttercream frosting.
I experimented with a fondant trim on the bottom, lined with edible pearls, which I also used for my drop string intersections.
My greatest discovery was that my pasta maker is perfect for rolling out fondant, and my pizza slicer is great for cutting it into the thin strips I needed.
A pasta maker - who knew? 
(said in a Flynn Rider from Disney's "Tangled" in, "Frying pans, who knew?")

This rainbow cake was made for a "Colors" party.  We loved how the cake looked very elegantly done up on the outside, yet was bursting with a party on the inside.  The colored sparkler candles were a hit too.
I used 2 yellow cake mixes (yellow made the colors a little brighter) and scooped 1 & 1/3 cups of batter into small bowls and colored them, then baked them individually - watching them carefully (smaller amounts=less time).

I assembled them with a buttercream frosting, using strawberry jam for filling in between a couple of the layers,to assist the flavor. Little Debbie's strawberry shortcake rolls aren't very tasty to eat, but were fun to border this cake with.

Finally - I've made this cake for the past two years in a row!  A decadent chocolate cake, filled with , coconut and toffee cake.
Thanks to my friend Rose Williams helped me figure this recipe out - she's a very talented chef and food stylist.
This is made as a decadent chocolate cake, with a coconut/toffee filling, crumb coated with a chocolate ganache, and a white chocolate buttercream frosting - decorated with Heath Toffee Bits.  

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