Saturday, November 5, 2011


This is the same cake as this. Only difference is, i substituted lindt 99% dark chocolate with cocoa powder in the original recipe. Everything looked so well done (or so i thought).When i placed the cake in the fridge to set, fate grinned at me. Power played spoil sport; the refridgerator started to defrost thereby water droplets started to drip on the cake. That is why one end of the cake is so untidy. The frosting was vanilla buttercream covered with chocolate gananche and the borders were malt flavoured buttercream.

Now that i have gained some confidence in frosting a cake, the next time, i should try something with freshcream. Baking fairy...are you listening.....?

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