Wednesday, June 1, 2011
To get in the mood, I tried a version of Rose's Deep Chocolate Passion wedding cake from Rose's Heavenly Cakes. The cake is Rose's German Chocolate Cake base, soaked in a milk chocolate syrup, then filled with a buttercream or ganache, and finished with a lacquer glaze. For the filling and undercoat, I used leftover buttercreams that were waiting in the freezer--Chocolate Egg White buttercream for the filling, White Chocolate Lemon Buttercream for the undercoat. I made the lacquer glaze fresh.
I thought the cake was very successful, and the tasters at work agreed, although there was general consensus that the lemon/chocolate combo wasn't quite it. I am ambivalent about the lacquer glaze--it seems very delicate (can't put plastic wrap over it, etc...) although it does firm up out in the open air. I may need to come up with another strategy, as I can't glaze at the last minute. More to come soon, any ideas appreciated, as the countdown to Wedding Cake 2011 continues.