For Lauren's roommate/bridesmaid's parents' 25th . . . a surprise party!
Inside: almond cake and raspberry jam
Outside: French buttercream with chocolate ganache
- The tiers are 6", 8", and 10" in diameter.
- In previous cakes, my 8" layers have been noticeably shorter than the others. I put in the recommended amount of batter, but it wasn't right. This time I calculated pan volumes and scaled back the batter for the 6" and 10" pans. I'd say the overall proportion is the best I've made.
- The Cornelli lace design is simple (learned from a Wilton yearbook ages ago): randomly squiggle the icing without letting it cross over itself. (That doesn't mean it's quick to do--just simple!)
- I've used the lace in color to accent cakes before, but this is only the second time I've piped it with ganache. I love the look--sophisticated and elegant. Last time I used it just on the side of a cake, but I love how beautiful the lace looks when it drapes over the top edge.
- Lace bonus: the under-icing doesn't need to be perfectly smooth. Of course, mine is . . . cough-cough.
- A and I had planned to set a picture on top, but once all the chocolate was installed, the cake really needed a pop of color. Spray roses to the rescue!
Before: elegant, yes, but don't you agree it needed the roses?