[Scene] Stylish, sassy 30-something woman hosts a private cocktail birthday party for herself at a little art gallery and restaurant in San Francisco, and yours truly will be bringing the birthday cake.
By way of background, I recently made her wedding cake and posted about it here - it was topped with Rose’s ganache and the lacquer glaze from Rose’s Heavenly Cakes. She likes a modern elegant look, with simple lines, but she is also big on homey desserts like brownies, cookies, sundaes, cupcakes and smores.
Her only request was chocolate, and as far as I know there will not be any other food served (it’s at 10pm, so folks will have eaten dinner). I need to make the cake serve at least 25, and it should be able to survive several hours without refridgeration, so no mousse cakes or whipped cream or custard fillings or frostings.
I am thinking of making a dacquoise layer for crunch. Another thing I have always wanted to do is a cake covered with italian/swiss meringue and brown it with a torch! And I LOVE the look of this cake, created by Alice Medrich (in her book Bittersweet) called Carmen Meringay (recipe at link) - while that is a mousse cake, it seems like the meringue shell could be filled with other things. But it is probably fragile.
What would you make???