I agreed to make this cake http://www.hungryhappenings.com/2011/... for my daughters school auction. Cakes fetch between $500-$800! Yeah, so just a little pressure! I have made this cake twice before and have run into some issues I would love to solve in one test run. The first is presentation. My layers are never even and clean. I am thinking after the cake layer cools, to unmold it, wrap in a parchment paper ring and then pipe in the mousse layers. Thoughts?
I made the raspberry mousse layer as written the first time and found it tasted more of white chocolate then raspberry. Also because the two bottom layers were chocolate it just kind of got lost. Second time around I eliminated the white chocolate, increased the cream to 1.5 cups (same as the chocolate layer) doubled the raspberries and added more gelatin. It was better but not firm enough without the chocolate, I think some chocolate would also balance the tartness of the raspberries. This time I'm think of leaving the chocolate as written but still increasing the cream and raspberries. That would mean I would need to increase the gelatin too, but I'm not sure exactly how much.
Sorry this is so long, I'm hoping some more experienced bakers can give me some tips. It's a pretty labor intensive process and i really only want to make one test cake, so it needs to be perfect!
Oh and I need some decorating tips to make it look fancier. Another cake is already being decorated with fresh raspberries. I think chocolate
shavings would overwhelm the cake, but have no other ideas!
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