I can never quite convey just how magical a cake is through a photo.
It’s the curse I tell you, the more I like the cake, the worse the picture of it is.
Like this one for example….
Cinderella getting ready for the ball in the dead of night, with only the starry sky to light the magic of her pumpkin turning into a glorious carriage..
Or the face of the elated little girl who received the cake for her fifth birthday.
Or how about the fact that when you cut into it, it was a gorgeous shade of pink from all of the fresh strawberries that went into the cake?
Yea… there was magic in it alright.
Not to mention I think Eirini & I actually get high off of the sheer pleasure we both receive when making these cakes. I’ve found that I thoroughly enjoy having another enthusiastic body in my kitchen getting just as excited as I do by all the fondant & colours. See, now that’s a girl I can imagine opening a cake shop with….
Any way. The recipe for the cake was the same one I used for the champagne & strawberry cupcakes. I made five batches in total. Two batches were divided between two 22cm cake tins, & the other three batches were divided between two 25cm cake tins.
The filling was the chocolate ganache that I used in the triple chocolate threat recipe. Half a batch of that will divide nicely between the two cakes to give a nice, smooth creamy filling.
For the exterior coat of icing, I used a chocolate buttercream…
- 1.2Kg icing sugar
- 600g unsalted butter, room temp
- 125g cocoa
The rest is just fondant!
……..for a full history of our recipes, check out our archives. For the more sensitive tummies, check out our gluten-free archives….. and if you’re just interested in something pretty, check out our designed page.