It was a raspberry and white chocolate mud cake, layered with white chocolate ganache and raspberry jam and, I am not too shy to say, it was divine. I have been tweaking this recipe for a while and each time it tastes better. I may need to keep tweaking just to invent reasons to eat it. :)
This cake was ordered by my former boss, Megan, from my former marketing life. She, along with some other former collegues, have been following my Alice Springs cake journey over the last couple of years, so when I came back to Melbourne, they have all been so supportive and decided to try the real thing.
Her mum and dad have been married for 50 years and were having a celebration. They had pink water lillies in their original wedding so we decided to keep the theme, along with a "wedding cake" tier look.
The cake is actually white but because my cake room is pink, I think all the pink in the room and on the cake reflected back on to the cake so it looks pink!
The large flower on the top was hand cut and assembled, the others were made using a daisy cutter and some imagination! Anyone who knows me, or has been following the blog, will know that sugar flowers make me shake in fear. I have mentioned that I need to conquer them this year, so I guess, I am off to a good start.
My main problem with flowers is that they are so delicate and breakable. I am always breaking them. Maybe my home made flower paste is too soft. But also, I am not the most delicate petal going around myself. So this combination saw me making and pulling apart and making the top flower THREE times. URRRRGGGGGGGGGGHHHH!
Everytime someone mentions flowers on a cake, I find it hard to breathe. I am definitely going to work on this. It will not break me! I will be fine! LOL. :)
Happy 50th Anniversary Ken and Norma. Something to aspire to.
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