Goooood morning everyone! Today I have for you a cake that I actually made last month but kept all to myself until now. Greedy, I know. 😈
In all seriousness, I actually made this cake for my neighbor’s mother’s birthday, and since I was in Austin that weekend I didn’t even get to taste it! I heard it was a hit though. As a matter of fact, I was told it was the best cake I ever made. 😋
(Don’t mind me, I figured out how to add emojis to my blog posts today…)
I ran into a couple of issues when decorating this cake, so I thought I’d go ahead and explain what went wrong and how I covered it up like a badass. Half of cake decorating is fixing your mistakes, amirite? Check out this beauty!
I typically skip this part and go straight to the decorating, but the filling of this cake looked so good that I had to share. I started out by soaking each layer of my favorite chocolate cake in some deliciously juicy strawberry puree.
Then I smothered it with some chocolate ganache that I let thicken up on my counter.
…before adding some ripe, fresh strawberry slices that I sweetened with some sugar.
Once all four layers were stacked, I gave it a nice, thin crumb coat with some pale pink swiss meringue buttercream.
Voila. Then I popped the cake in the fridge for a bit to chill.
My plan was to add varying shades of gray in a sort of watercolor design, but it looked awful so I scraped it all off and went with splotches of white and purple instead. Here is the only surviving pic:
This was also right after I got my awesome nifty fifty Americolor kit, so I was dying to try the white! I added some to my freshly made white chocolate ganache and stirred it up. Hmmm, still yellow. So I added more….and still yellow. And so I added even more, and it was all yellow. Well, shit.
I poured my ganache on the cake anyway, despite “mother of pearl” color.
Then I sprinkled on some crushed up freeze dried strawberries in a crescent moon shape on the top. And look, my ganache finally decided it wanted to be white.
I then moved on to making some pretty white chocolate decorations. Don’t worry, there is wax paper on top of my table.
I made quite a few of them, and sprinkled more of those crushed freeze dried strawberries on one. Sexy.
Then I whipped out my Russian piping tips. Putin approved. See, I told you I’d use them more than once! I haven’t studied them enough to know the difference between the patterns, so I just picked out a couple and hoped for the best.
And since I wanted my flowers to be two-toned, I smeared one color around the inside of the bag,
then filled the rest with another color.
Then I piped a bunch of flowers on some wax paper so that I could try and figure out how tall I wanted each flower to be and how much pressure I needed to apply to make them look decent. This is actually a great tip, so you should go ahead and write it down. 😜 Once I was done I popped them in the freezer to firm up, that way I could pick my favorites rather than potentially screwing up when trying to pipe them on the cake.
I did the same thing with some pink flowers. This particular tip was no bueno so there weren’t too many flowers that I felt were worth keeping.
Back to the cake…guess who poured on her ganache too early? I didn’t want a pretty crescent moon anyway! 🙁
You have to make the best of things in this situation, so it’s important to just keep on trucking.
So, I went ahead and placed my white chocolate decorations. It helps to use a knife and cut into the top of cake a bit so that you can stick the chocolate right in there. Then pipe some buttercream around it reinforce it.
Then I added some of those frozen flowers to the top, as well as some tiny meringues and some cute purple buttercream blobs using a star tip.
As you can see from this picture, I continued those little buttercream blobs down the cake where the freeze dried strawberries melted down. YOU GOTTA OWN IT.
The last thing I did was use that same piping bag to add a little border to the bottom of the cake.
BUT, I needed a cake topper. Did you know that greeting cards are two for a dollar at the dollar store? I found this one with some cupcakes on it and I thought it was so fitting. I drew a circle around the part I wanted and cut it out using scissors. Then I secured it to a toothpick using some tape and plopped it in the cake.
I really think it gave it that extra je ne sais quoi. Non? Oui?
At the absolute last second I also tossed on a few gold sugar pearls. I just can’t stop…I think I’m done and then I add something else. Send help. But really, this was the end, and I thought the final result was pretty spectacular.
So, I hope you enjoyed following me along on this journey. But most of all, I hope you feel inspired!
Until next time <3