Really, has anything BAD ever come to us from our friends across the Atlantic?
It was my pleasure and honor to be hired by this fantastic family to make Michael’s 50th Celebration Birthday Cake. What I love most about them is that the TASTE of the cake is just as important as the visual. Yes, you want your special cake to look wonderful, but your cake should TASTE good, too.
Fondant gives a cake the finished and smooth look that a lot of people want because they see it on television, but let’s be honest. It doesn’t taste very good, and because of that reality, the cakes I make for them has little to no fondant so that it will not interfere with the taste.
The cake you see here is two cakes in one. The crown is chocolate cake infused with Grand Marnier liquor, filled with chocolate Grand Marnier ganache and covered in fondant. The crown is made of gumpaste and painted in edible gold highlighter. The only part of this cake that isn’t edible is the toothpick holding up the fleur de lis. This is the most fondant you’ll ever see me use on one of their cakes.
The base cake is layers of chocolate and vanilla cake with Ghirardelli milk chocolate ganache as the filling. The outside is frosted with vanilla frosting. Only the flags and small gold beads are made of fondant, and can easily be removed before slicing and serving. This flags are painted (free-hand) with food color thinned out with a little lemon extract.
I absolutely love making cakes for this wonderful family! I cannot wait until their next creative function!