Thursday, January 29, 2009
Fondant and Chocolate Cake (2nd Fondant Foray!)
And another success! Yay!
Practice cake originally made for Cake Practice Day, but ended up finishing it later and inflicting it on my co-workers. I mean, it was a gift, as you can see.
The goal of this cake was to practice making a dark chocolate cake, and putting fondant on a squarier cake.
Chocoholics seemed to like the cake. Non-chocoholics (such as myself) thought it was ok.
I noticed a bitter-chocolate finish if I just ate the cake alone. More chocolate flavor than most chocolate cakes. The fondant and both buttercreams (Neoclassic with Bailey's between the layers, and American buttercream for the fondant glue) mellowed out the chocolate flavor enough for me to like the cake and consider it a success.
Again, I can see a lot of flaws, but maybe I'm improving... sort of... perhaps...
Details about the cake:
Velvet Devil's Food Cake (1 batch) from a recipe in Cook's Illustrated's Baking Illustrated book. Used 2 - 8" x 8" pyrex dishes, one for each layer, no torting. Each layer was about 1.33 to 1.5" tall. Tapered sides cut off, cake was about 6" x 6" before decorating.
Neoclassic Buttercream from The Cake Bible, spiked with Bailey's Irish Cream between the layers. Peggy Weaver's (American) Buttercream I recipe for crumb coat and fondant glue.
Fondant dyed with Wilton gel colors: blue, touch of black, violet.
Fondant made about two weeks before decorating.
Cake made a week earlier, frozen, thawed, and assembled two days before serving.
Cake decorated the day before serving.
Bottom line: Velvet Devil's Food Cake could work, but I want to continue experimenting with other chocolate cake recipes. Freezing, thawing, and assembling the cake is ok to do.