The wedding cake planning begins in earnest. A few weeks ago, I met with the bride and groom, and with the bride's parents. We had ourselves a minor cake orgy. In the end, I made them three cakes to taste: a pretty straight version of Rose Levy Beranbaum's Devil's Food Cake with Midnight Ganache (and candied cherries), from Rose's Heavenly Cakes; a seven layer cake modeled on this one, and frosted on the outside with the same caramel ganache, and a version of Rose's Chocolate Passion wedding cake, which uses a German Chocolate cake base, a milk chocolate soaking syrup, and was filled with passionfruit mousseline buttercream and passionfruit curd, then glazed with Rose's Dark Chocolate Laquer Glaze. This last, which is light and spongy and resembles an extremely upscale ho-ho or ding-dong, was the winner.
Now I find myself deep in calculations, mathing it all out on a monster excel sheet, bustling away. Wish me luck as the temperature climbs toward 99 farenheit.