This past weekend, I made a custom designed, four layered chocolate cake and cupcakes for my friend’s birthday.
More after the jump!
So a brief description:
I made a super moist, four layer, dark chocolate espresso cake, with coconut frosting (mint green), chocolate fudge ganache, coconut marshmallow fondant, and chocolate sesame fondant.
The cupcakes were made of the same chocolate cake, but were also filled with a raspberry cream (same technique used as with my homemade Hostess CupCakes). I topped each cupcake with chocolate ganache before adding on the fondant sheep, modeled after Shaun the Sheep.
I’ll probably upload a post dedicated to decorating and fondant at some point, but I just have to say that I’ve discovered the ultimate easy recipe for brown fondant: almond flour, black sesame powder and condensed milk. That is 100% all of it! It’s pretty tasty, too.
Until next time!