Me me me!!!

Thank you so much, Julie and Jeannette! Was realizing that with such a busy time lately, I never got here to congratulate Maghina, Hector, Annie and CRenee.

It’s particularly thrilling to see that Annie’s got her first stacked cake under her belt - and such a beauty! Can’t wait to see what you plan for March’s challenge theme.    CRenee, I just loved the striation of the strawberry in your buttercream. Somehow it makes the mouth water in a way that bc doesn’t when it’s one shade of pink from the strawberry being completely pureed and all blended in.

Hector, how blessed you are to have such easy access to wonderful ingredients like the macadamia nuts. Kudos to you for stressing local as well as quality. Maghina, you keep pulling rabbits out of your hat! You’re doing lovely work despite the occasional challenge in putting your hands on the specified ingredients. An inspiration, I’m sure, to some of our members around the globe.

Me too!!! I’m echoing Silke and Jeanette here.
What a beautiful cake Carol. I’m so amazed that you made it from all the leftover tidbits. Very creative!

Carolita, That cakes looks delicious. I do not know how you can stand to put it away for safekeeping.  Also, that is very creative to compile the leftovers into a single dessert!!.  You all inspire me on this forum to never waste a thing.

Love your cake Carol! I’m glad the left over buttercream trick worked well.

Thanks, guys! Glad you liked it and yep, using the leftovers was a good feeling. Thanks for the tip, Rozanne.

Your cake looks lovely, Carol.  May I be the lucky recipient?  Hmm, maybe not worthy enough!  Are ‘Les Perles’ on the top?

I didn’t mean to be arrogrant when I said I’d made my own ‘Les Pereles’.  What I really meant is that I made substitutes.  I wouldn’t for one moment put myself in the same category as Valrhona!

Annie, I never thought that (arrogant) for a minute!  I just figured you didn’t have them/ couldn’t easily get them and so went through the extra work to make them.  You did a nice job, it’s a wonderful cake.  What are the piped decorations based on- are they a local flower or clover?  And just how does one make little balls of chocolate?  Did you pipe them?

Annie, it didn’t come across as arrogant at all. Like Julie, I too thought the same thing, since it’s not easily available you just made your own. The cake is very pretty. And I’m also curious as to how you made them, is it piped? Did you use parchment? They all look so round and uniform .

Annie, I’ll second Jenn and Julie! It’s incredible that you made your own! Most would have just put something else on, but you wanted it just right! Plus, everybody can go in the store and buy them…

Thanks for the tip, Rozanne.

You’re welcome!

I didn’t mean to be arrogrant when I said I’d made my own ‘Les Pereles’.

Annie, I agree with the others.

Thanks, guys.  I piped tempered chocolate dots from parchment cones (lots of them) and tried to get them all the same size!  The person I made the cake for is a wood carver and the wild rose is his ‘signature’.  So I drew it in three different sizes and then, on parchment, copied the outlines in chocolate.