Here is hubby’s birthday cake. We were supposed to be 4 for dinner, and I had 4 eggs, so I made a 1/3 size feather bed (think lap quilt!). Of course we had some late party crashers, so we had to share it with 8, but it was soooo good you didn’t need much anyways.
I made some slight changes / modifications:
My eggs had much more egg white than I needed (interestingly the egg yolk weight came out to the spot), so I made one extra layer for the bottom, inspired by Le Success: A pistachio meringue, which I used as the base layer. It gave the cake an interesting crunch at the bottom.
Inspired by Carolita’s Orange Featherbed and Le Success, I flavored the cream for the ganache with orange and earl grey tea. I just let both steep in the hot cream. I made up for the loss of liquid due to the extended warming time of the cream by adding some rum
I didn’t like how the outside looked, and I didn’t want to trim any, so I made a whipped cream where I added melted chocolate left over from the decorations while beating, giving the whipped cream little studs of chocolate, an interesting texture and a nice look, much like the Angel Food Cake in RHC.
Comments were “You didn’t make that yourself, did you?”, “This cake is like cakes in the finest cafes in Austria”, and “You’re a goddess!”.
Thanks to Rose for making me look good just by following instructions!
(Thanks Matthew for showing me the nifty trick with the pics!)