Black and White Ganache Birthday Cake.
So, what do you do when you’ve got to make a cake for your niece who is turning 18, and the weather is absolutely dismal – 99% relentless humidity. 99% impossible to work with sugar.
(I know… I
talk moan about the weather a lot in spring. And truly, I am grateful for the rain after the drought. But really – this mist could just contain itself a little, you know?!)
Anyway… Chloe’s cake.
She’s a lovely, easy-going young woman who had requested something yellow, black and white. “But really – whatever, I don’t mind”.
You’d think that an open invitation like that would make the creative juices flow, but really – it’s impossible in this weather!
So, I settled on a simple ganache’d cake, with yellow flowers and a drip element. (Hoping that the drip would not include the decorations slowly melting away down the sides of the cake!)
The C would never have set by itself (yes… the weather), so it’s wired for support:
The flowers dried and then wilted and then dried again – left for a few hours in a room with the aircon on high.
The black ganache is made by adding black food colouring (powdered) to dark chocolate ganache.
I was going to take a picture of a slice, but the monkeys got in and destroyed everything that was left over. Another spring problem… Oh, the joys!
Happy (spring) baking!