This is the Christening cake I made for a colleagues grand daughter. I am not a cake decorator so I do not expect any praise for the amateur decorating attempt. I used the deep chocolate passion cake recipe with raspberry mouselline buttercream and frosted with vanilla mouselline buttercream. I have never used the mouselline recipe before. I had no problems and it was very easy to work with.
I actually made two 12 inch cakes as they were having about 100 people to the reception.
As most of you know, I had problems in finding a 12 inch X 2 inch cake pan. I was tempted to try it out in the 11 X 3 1/2 inch pan I had but chickened out. I found a 12 X 2 1/2 pan…but could only find one. I also did not have bleached all purpose flour so I Kate floured it. (I had American cake flour that my long suffering sister sent to me in August.)
Again, I thank the forum friends for answering questions and being so helpful. You gave me courage!
The only problem I had and I am sure it is my inexperience in making big cakes…I had cake crumbs that would not go away even with a crumb coat. I don’t have a big enough freezer to fit the layers in. I am thinking that if I could have cooled the first crumb coat that the crumbs would have been less mobile. But it was only a small problem that frustrated me at 5 am in the morning. I just kept thinking as I was making these cakes that I admire anyone who does a wedding cake. You need nerves of steal! I was exhausted in the end!
My cake layers came out absolutely beautiful. I was overjoyed with the results. My colleague said that she has never seen people so crazy over a cake. Everyone wanted to know where she bought it from. So, my compliments to Rose, for such a good recipe that made a fantastic cake and Christening celebration.
I don’t have any other pictures. I wasn’t invited to the reception so I didn’t even get to taste the cake!
Cheers to all
Oh, it’s so sweet Melinda! Darling, in fact!! You’ve got absolutely nothing to apologise for in the decoration. And we know it tastes good. What a fantastic job, too, in solving problems as they cropped up…the pan, flour, etc. Tell us how you did the blocks and the little teddy bear. I love them!
About the crumbs, being able to chill after the crumb coat is one answer. But since your freezer isn’t big enough, maybe a thicker layer for the crumb coat and refrigerate before doing the final coat? Others may have suggestions, too.
Melinda, you are the hero of the British RLB bakers! This is one beautiful cake in my eyes and, as Carol says, no reason at all to apologize. Referigerating the crumb coat helps a lot so try that next time - there WILL be a next time. We were all collectively holding our breaths for you and you did us proud. It’s just such a shame that you did not get a taste. Oh, and one more thing, did you syrup the cakes with the choc/milk ganache? Your writing is so lovely and steady…very impressive.
Hello Carolita and Annie Mac D, You are both very kind with your lovely comments.
Carolita, the bear and blocks are modeled out of fondan that are white and tinted shades of pink. The bear is simple and a 5 year old could do it…6 balls of fondant and blob them into shape. Well, maybe a bit more involved than that but it is easy-peasy. And the blocks are just that…blocks of fondant. I wasn’t going to attempt anything more difficult. I love a nicely decorated cake, but the cake taste has always been more important to me. Some day I will go to decorating classes and learn to squiggle beautifully in icing.
Annie MacD: I see you are in Scotland so you probably understand the pan and flour difficulties quite well! I did use the chocolate ganache syrup. The cake felt very moist and tender not wet and soggy that I saw in my pessimistic imagination. I really wanted to taste the cake with it all put together. But it seemed bad form to cut a piece before the party started. LOL!
I tend to over worry things. Making small cakes is very different than a 12 inch layer. I need to get a cooling rack that a 12 inch cake can fully rest on. I couldn’t find one and I went to so many places. Harrods didn’t even have one.
One thing I can highly recommend for making the mouselline buttercream is a swish digital thermometer. I tested it against my candy thermometer and it is about 6 degrees off. The digital one was brilliant and worth the 40 quid spent.
Oh Melinda, what a beautiful cake! I’ve been waiting patiently to see this, I knew you would make a good job of it and you have! Your piping of the baby’s name is so neat, my hand would have been too shaky, I’m sure, to make such a lovely inscription. What’s next, a wedding cake?
Melinda, Thanks for all the info. I have two 13” round cooling racks but can’t remember where I got them, but you can definitely get the big 16 x 25” rectangular ones from Nisbets. I really recommend that you look through their catalog - they sell to the trade so their prices are MUCH cheaper than Harrods!
Thank you all! You are too kind. You all are so supportive and encouraging. You’ll never know how nice it was to have a place to go to and ask for advice.
I did a write up on my blog but it is pretty much the same thing as is written on here but I tend to rattle on a bit longer! x