We're having a potluck lunch at work for Halloween and what else would I offer to bring but dessert?! This is a white chocolate espresso torte with hazelnut praline, according to the recipe a sophisticated take on tiramisu.
The sponge cake recipe for this torte was a flop so I had to throw it out. I took my vanilla bean cake recipe and edited the recipe to make it an espresso cake. The cake layers were soaked in a Kahlua-espresso soaking syrup and topped with a layer of chocolate ganache followed by a layer of white chocolate espresso mousse. The cake was iced in more chocolate ganache and the sides coated with hazelnut praline while the top of the cake is covered in white chocolate curls.
This cake is a sour cream chocolate cake filled and iced with a chocolate chip cookie Italian meringue buttercream and covered with a white chocolate fondant.
The flavor of this cake was left up to me so I decided that I wanted the "cookies" theme should be brought into the flavor of the cake. I baked homemade chocolate chip cookies, ground them up in the food processor and mixed them into my vanilla bean Italian meringue buttercream.
It is SO good that I think chocolate chip cookie buttercream will be something I will definitely be making again!
The cake is topped with a gumpaste Cookie Monster. His "fur" was piped on with blue buttercream. The "Sesame Street" sign and lettering were done with fondant as were the bright primary colored balls that form the border of the cake. The cookies on Cookie Monster as well as on the cake board are real chocolate chip cookies.
Happy Birthday Marcus!
This cake was a sour cream chocolate cake iced in a vanilla bean Italian meringue buttercream and covered with white chocolate fondant with a matching smash cake for the birthday boy to play with.
I think of all the gumpaste animals on this cake, the sheep are by far my favorite...
Although I rather like this cow too... although I'm not sure he's in a healthy position. Doing yoga, perhaps?
The fence posts are made with fondant as are the bunches of hay. The lettering was done with fondant and the "1" topper was done with gumpaste.
It's a relief to know after a two month break that I can still make cake! Now if I could only find time to do it more often...
This blog will follow my adventures with cake, pastry and all things sweet!