So, after the almost disaster last night, I was able to finish the cake tonight. Per request, it was covered in fondant to look like a gift box. I am glad this is only 9x12. Not so easy rolling a big sheet of fondant. Below is a couple of shots. I think it’s okay. But I need a lot of practice.
The cake is the chocolate butter cake (based on master chart in the wedding section of TCB) filled with caramel mousseline, crumb coated with mousseline with a little kahlua. The cake, as I described my ordeal from last night, was syruped with caramel ganache in a technique similar to the Deep Passion Chocolate cake from RHC. I used 53% chocolate with the heavy cream.
I am crossing my fingers that the cake holds up until tomorrow afternoon.