Inspired by a cake in a 1997 Gourmet magazine issue, Dark Chocolate Wedding Cake with Chocolate Orange Ganache and Orange Buttercream, I baked a 9” 2-layer birthday cake this week-end. Initially, I planned on down-sizing the recipes and “Rosing” the cake recipe—converting the instructions to Rose’s method of mixing. Then I thought, why go through this extra work when I can just use Rose’s recipes? So I baked a Chocolate Fudge Cake from TCB, also using recipes from TCB for the ganache, orange curd and buttercream. I also made vanilla Ice Cream from TCB. What a neat trick to use vodka to keep the ice cream from becoming too hard in the freezer. Thanks, Rose, for another successful cake that garnered great compliments.
The floral garnish is a type of wild hibiscus from my Mexican garden.
Thank you. My favorite recipes, too. After eating this cake, I thought there is no need to bake any other kind of cake again—just this one whenever I want a special cake. But I say that with each Rose cake that I bake.
I’m a little embarrassed about this photo, now that I see it on the forum where we see so many other gorgeous cakes, yours included. I see that after I removed the wax paper strips on the plate, it left an uneven edge of frosting, and of course, that was the side I photographed. I need to be more careful and work more slowly. My cakes always look home made, but regardless of the appearance, Rose’s recipes produce the best.
Kathleen, homemade cakes are very appealing and inviting- no need to apologize! And yours is elegant. I love your choice of components, may I have a slice, please?
Thanks for the compliments, Paul and Julie. I would give you a piece, Julie, but my husband keeps careful watch over left-over cake and has already dibbed the last piece to have with his afternoon tea.
Kathleen,
no need to apologize for how the cake looks…it looks delicious. My cakes were very home - made- looking. then one day someone gave me, as a gift, cake decorating classes…and then a lot of practice went into it…and quite frankly, the cakes taste exactly the same…and that’s what counts.
Lovely cake, Kathleen. Chocolate and orange as such a great combination. Like you I have problems removing the paper strips - I guess we just need to practise more!
Yes it is. How observant you are. I didn’t have good lighting in the kitchen, so I took the cake to the patio for a photo and used a freshly cut banana leaf to set it on. Do you live in a warmer clime and have banana plants also?
By the way, I enjoy checking in on your blog to see what you are up to. Beautiful photos.
Thank you Kathleen I live in Toronto, Canada. No banana leaves here Today is one those days I wished I was living in a tropical country. So cold and windy here.
Lovely cake Kathleen! Those recipes are some of my favorites in TCB too, and the fudge cake works as cupcakes as well.
I like that hibiscus on top. Did it wilt really fast? Hibiscus is so easy to find here and I would love to use it on cakes since it’s edible; but have not tried because someone told me that they wilt pretty quickly and won’t look so nice after a few hours.
A cut hibiscus is good for one day. I picked these two in the afternoon, placed them on the cake, and refrigerated the cake until dinnertime. I also use cut hibiscus as table decorations. They stay fresh without needing to be in water.
I will have to try the fudge cake recipe as cupcakes soon. Mmmm…I want a piece of chocolate cake right now!
I live in Toronto, Canada. No banana leaves here 
Today is one those days I wished I was living in a tropical country. So cold and windy here.
