Sunday, January 9, 2011

Heavenly Cake Bakers: White Velvet Cake with Caramel Cranberry Chocolate Ganache

Photo by Matt Korahais.
This week's cake was on the quick and easy list, and quick and easy it was. I had made the White Velvet Cake (egg whites only, very tender) a few times from the Cake Bible back when I was testing cakes for Stacey and Avi's wedding, and as I remembered, it was simple and snappy. The frosting was supposed to be milk chocolate ganache, but I only had a giant bar of dark chocolate and didn't want to be wasteful. Still, to keep it from being too bitter, I added some cranberry almond caramel left over from my attempt at Maury Rubin's Caramel, Cranberry and Almond Tart.

It's getting eaten, but slowly. Not the most exciting cake but solidly good, a basic, a birthday cake...or, as Jill said, 'A good cake to mash into ice cream.' It's a reminder of how far I've come since the days when I could bake mean bread but had no clue how to turn out a perfect white cake.

3 comments:

Monica said...

Good idea to mix in the caramel. And lik you, the cake is an "ok" cake (nothing to write home about)...

Baking Sorceress' Apprentice said...

Looks great to me --

Chris said...

yeah, this looks very yummy. It makes me hungry now. thanks for sharing.
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