Ok, it is the middle of March,  my big retirement cake ( all occasion Downey butter cake ) is syruped and frozen. (wrapped very well)  I made four batches of white chocolate mousseline buttercream for the frosting, also frozen.  My gum paste roses are complete. ( just need to wire the spray together)  Still waiting for a date…..hope they don’t tell me the day before it is needed.  I think that I better inquire about this.

I decided that I am going to torte this cake.  So it will have 4 layers.  The bottom and the top filling will be vanilla bavarian cream, but I am thinking that I would like something different for the middle filling.  Thinking maybe raspberry mousseline.  I think that these flavours would be complement each other, but I would like someone else’s opinion.

Wow, Liza, that is quite a cake!  And you are so well-organized to have so much done and frozen ahead of time.  Is it for your own retirement?  If so, I’m sorry you have to make your own cake, but I congratulate you on reaching that milestone!

Yellow cake, white chocolate, vanilla, and raspberry all sound good to me.  The only thought I had was wondering if the vanilla bavarian might get lost amongst the white chocolate and raspberry.  But I’m not really sure, just wondering.  You could use raspberry eau de vie for the liqueur in the Bavarian, or just make sure the vanilla is intense enough (maybe Navan?). 

It sounds like a lovely cake, hope you’ll post pics!

Alas, it is not my retirement cake. I think I have another 20 years of work before that happens. Thank goodness I like my job. lol!!  I think that I might scrape some vanilla seeds into the bavarian cream to intensify the vanilla flavour.

Liza - 15 March 2010 10:59 AM

Alas, it is not my retirement cake. I think I have another 20 years of work before that happens. Thank goodness I like my job. lol!!  I think that I might scrape some vanilla seeds into the bavarian cream to intensify the vanilla flavour.

Vanilla seeds sound divine!

Sounds delcious.