I decided to join in with the heavenly bakers this week for the cover cake:

Wow.  The top picture looks like it was photoshopped right off the cover!  My proposal stands!

OMG, Matthew, you’ve done it again. Did it taste as good as it looks?

Just gorgeous, Matthew!  Truly perfect.  Did you make this when currants were in season?

At first I thought it was actually the cover of the book.  I’m amazed!...totally amazed!

Wow!  That is absolutely stunning!  If I made something that beautiful, I don’t think I’d let anyone cut into it

My lord M, u r textbook perfect!  Thx for sharing the slices too.  The texture looks divine.  Oh, is this a 7”?

Thank you for all of the nice comments! The Domingo has always been one of my favorite cakes, so I knew I would love this. It is really delicious! I made the cake yesterday, but the currants are from last July. They’ve been in the freezer waiting for this cake and a pie (the currants on the actual book cover were frozen too). This is a regular 9’’ size.

Beautiful, Matthew! Isn’t the glaze great?

Incredible!!!

Perfection personified! I am speechless Matthew.

Matthew, that is so beautiful.  It is absolutely perfect.

I also thought the photo was right from the book. The lighting, photography and perfection of the cake is incredible! So, is it the case that currants don’t ooze when they defrost? If so, that makes decorating a snap when currants are out of season.

Wow, truly inspirational…..I would love to believe that someday I could create something that beautiful. Shirin

Beautiful, Matthew.  Great job!

Jess

Matthew,
How would you describe the taste of the cake and ganache? Was the gold leaf tricky to work with and finally how do you get the most perfect cuts to your most perfect cakes?
I love the picture of the cake on your glass platter.  Brilliant cake on Brilliant glass!