Tuesday, March 22, 2011

The giant cupcake cake meets the rose cake!

This cake was an experiment and was just in time for Señora Jarrin's birthday. (I experimented with marble fondant for her cake last year!) The swirly roses need a different frosting recipe, or maybe I just need to practice more. Either way, I think I'll be using my giant cupcake pan a lot more now!

White cake inside a chocolate shell, frosting with buttercream frosting.

5 comments:

BEFFY! said...

Awesome Ni! I LOVE the chocolate shell bottom. That is super cool! What kind of chocolate did you use?

RogersUIO said...

Thanks Be! I used some dark chocolate bars that I had on hand. I kept adding more because I didn't think I'd have enough chocolate. It ended up pretty thick, but at least it should have held up well overnight! You just might need to get one of these pans for yourself!

sweetsamsations said...

oh this is beautiful! so inspiring! :)

Linda had a Little Lamb said...

Wow! You did an AMAZING job with the cake. I bought the pan and can't wait to use it.

Lori said...

Roger, You said you made the cake the night before serving, is that correct? Did you leave it at room temp? I'm thinking the chocolate would "sweat" if refrigerated.
I plan on making my first chocolate shell for an early morning cake smash, and I'd love to construct the entire cake the night before, is this possible?