I made this cake for a friend of mine for her father-in-law. He is a great lover of music. Both cakes are the All Ocassion Downey yellow Butter Cake, with raspberry fruit cloud filling and iced with white chocolate mousseline buttercream. My friend provided me with all the chocolate music notes and instruments. I was very very nervous about tiering these cakes, but it seemed to work out fine. I have 3 bubble tea straws for support inbetween the layers and a centre dowel through both cakes. Now I just have to transport it to work tomorrow. Yikes!!
Guess I will be driving to work like a little old lady tomorrow. Hope I don’t lose the piano on top.
Thanks Loopy and Jeanette. Because of dietary restrictions I had to make the cakes with unbleached flour and raw cane sugar. I substituted part of the flour with cornstarch for the bottom cakes but I still had some dipping the middle. The top layers were even worse, so I went out and bought some potato starch and substituted some of that for the flour and rebaked the top layers. Which gave really good results, no dipping at all. But the sugar she gave me to use had really large crystals so I had to pulverize it in my food processor. We ate the two top layers that I didn’t use and they tasted really really good.
Thanks Anne. The side pieces are white modeling chocolate that I tinted wedgewood blue. I wish that I had of rolled them a bit thinner though. I think that my next baking toy will be a manual pasta machine so I roll fondant or modeling chocolate all lot thinner, with an even consistency. I ordered some silicone pearl border makers and I really wanted to use them for around the borders of the cake, but alas, they haven’t come in yet. Maybe on my next cake. So a shell border it was.
The lighting was not very good when I took the pictures last night because the buttercream almost looks yellow in the pictures. But it is actually more like a cream color.
Beautiful, Liza, your work is just perfecct! So glad to hear the cake made it through the first leg of its trip (is this the one that your friend will transport?). At first I thought those blue panels were fondant, how nice that you were able to make them from modeling chocolate. And thanks for reporting on the success of the unbleached flour/ potato starch substitution, good to know.
Thank-you Julie. Yes, this is the cake that my friend is transporting. I will find out tomorrow if she got it there in one piece and if they liked it. Now that I look at the pictures, I find that the shell borders look a little bulky for this cake. Wish now I had put something smaller around the borders.
I also just wanted to know if you got my PM about the bull’s eye cakes. If not I will resend.
I don’t know much about cake design, but I think the shell borders don’t look bulky at all. To me, they’re a perfect middle ground tie-in between the large releief chococlate instruments and the smooth cake. I think you did a magnificent job all around!!
H O L Y ! ! ! ! That is amazing!!! What an accomplishment!! My daughter would LOVE that..she is a guitar and piano teacher and has composed and cut her own CD. Her boyfriend is a member of an international band and they have a recording studio in their house. I wish I could make that for them
Jenn you really have to try the All Occasion Downy cake. It is such a good cake. It pairs so well with all kinds of different flavors of fillings and buttercreams. I have paired it with raspberry, strawberry, vanilla bavarian cream ( which by the way is to die for ) and chocolate. I have made this cake so many times that I think I can almost make it from memory. This is the cake people have requested the most.
I really need to try some of the other recipes from Rose, I just haven’t had a chance to. Oh, but I did make her blueberry buttermilk pancakes on Sunday and they were wonderful. Very light, and a little tangy from the buttermilk. Which made a match in heaven with the butter and real maple syrup. I think that when my kids are back at school I will have more time on my hands. My list is getting very long.