I’ve made a layer cake of the Perfect All American Chocolate Torte and (another) frosting of my own invention:  Failed Fudge Frosting.  Essentially, it is walnut fudge that didn’t set firmly enough, butter, walnut butter and ground almonds.  So the frosting is very chocolatey/walnutty and has some texture.

Should I make cherry pie filling for the top of the cake a la the Blueberry Swan Lake?  Hub says it’s a masterpiece as is (gotta love him), but naturally, i want to go on and on, to the point where it is baroque…(a tendency I must control).  I have some ganache I can pipe around the edges to hold it in.

Also, if I don’t do the above, should I pipe ganache stars around the bottom?  Otherwise, it’s just frosted, you know, plain.

Thanks for your thoughts!

—ak

Anne in NC - 29 January 2011 12:41 PM

Should I make cherry pie filling for the top of the cake a la the Blueberry Swan Lake?  Hub says it’s a masterpiece as is (gotta love him), but naturally, i want to go on and on, to the point where it is baroque…(a tendency I must control). 

Baking, like any craft, is more about personal growth than merely the production of useful items.  Do whatever stretches you as a baker and avoid the easy path.

post a picture!

Charles?  Personal growth?

My opinion is never overkill

Okay, so I’m taking the hub’s advice and leaving it alone.  He thought it already had enough textural and flavor action, and adding the extra textures and flavors would make it too much like several different individual things rather than a harmonious whole.  In one way, it’s the easy way.  On the other hand, it’s, of course, killing me not to wrench those cherries and ganache from the freezer and run amok!