Friday, 31 May 2013
Not feeling the love when it comes to white wedding cakes? Well why not have a chocolate wedding cake? After all, who doesn’t love chocolate? Last weekend I whipped up this chocolate ganache-covered cake for the engagement party of a future bride. The top tier was gluten-free Cointreau-laced orange and almond cake and the bottom chocolate mud. Both were smothered in layers of chocolate and topped with raspberries, blueberries, figs and pomegranate. As an extra little flourish, golden, crunchy spun sugar topped it off.
The bride Carmel sent me this message: “Bethan it was AMAZING!!! You are so talented, I’m pretty sure everyone at the party commented about how wonderful it looked and how delicious it was.”
And this wasn’t the only chocolate cake I’ve made recently. Here’s a little taste of some more. My mouth is watering after this post!