I’m making a baby shower cake for a friend in May.  The grandmother-to-be would like the cake to include chocolate (not white), but would also like the cake to match the season and be “Spring-y”.  I’ve got a few flavor combination ideas already, but I’d love to hear some flavor suggestions from you guys.

Nothing says “Spring” like daffodils. Could you incorporate some daffs made with yellow flower paste in your decorations?

Lilacs also say Spring. How about a modification of Rose"s White Lilac Nostalgia cake using choc genoise for the cake, but otherwise following her design? That is, raspberry mousseline (or strawberry?) for the filling, creme ivoire deluxe for the icing and crystalized lilacs for the decoration.

Just a couple of quick thoughts. Have fun!

I think lily of the valley may be poisonous…whereas violets are definitely edible. So if you want a lily of the valley theme I’d go for fake ones of piped royal icing or something along those lines.
For robin’s eggs, try truffles or candies, dipped in blue-colored candy coating…

I’m not thinking decor yet… just cake/filling/frosting combinations ..... (great suggestions though).

MarkMc - 14 April 2008 12:41 PM

I am SO excited!

I JUST found out that Governor Kaine JUST signed a bill that exempts home bakers from kitchen inspections if they sell to individuals or at Farmer’s Markets!

YooHOO!

Now i can start selling in Richmond legally!

Um. Not that I wasn’t before! ; )

http://leg1.state.va.us/cgi-bin/legp504.exe?081+ful+CHAP0459

Hey, that would be great for me too!!!  Thanks for the link - can’t wait to read more!

Mona, the Bangalore Baker - 14 April 2008 11:05 AM

I have been thinking about this off and on all day. Chocolate just doesn’t feel like Spring to me; I always think of lemon or other fruits. Especially some moist white or yellow cake with lemon curd. Does she want chocolate cake? Maybe an orange cake with chocolate filling AND orange curd?... Chocolate and mint is nice, but doesn’t seem that springy. Oooo I like MarkMc’s coconut cake with lime. But, there isn’t chocolate in that.

Oh OH!!! I don’t know if you can get mangos where you live, but you can make lovely mousse and creamy desserts with them. They are just starting to come out here in Bangalore. Make a filled cake or bombe. The filling to be mango mousse or sorbet, the cake layer coconut, glaze the cake with some lime syrup (use those little Mexican limes) and drizzle bittersweet runny chocolate on top.

Lime, coconut, and mango desserts are just wonderful.

I know, I know…. chocolate and Spring don’t really go together (hence the quandary).  I talked to the grandmother-to-be again yesterday… we decided the chocolate component can be the filling (whipped ganache probably), and the cake will be white or yellow.  That leaves me with which buttercream to make… plain mousseline, rasp. mousseline, or strawberry mousseline…  I suppose I should call the mother-to-be and ask for her input - after all, she’s the guest of honor. 

Sigh… I guess I’ll have to talk to the young mother-to-be and see if I can get further direction from her personally.

MarkMc - 14 April 2008 02:56 PM

Excellent! Where part of Virginia do you live in?

Winchester

perhaps using chocolate as candy topping or lattice/band decorations on pure whipped cream and fresh fruit.

and for sure THE YELLOW KITCHEN yellow daisies or such!

Patrincia,

I love the thought of including flowers in a Spring cake.  TCB combines rose flower water with strawberries (Rose Trellis) and orange flower water with oranges (White Lily Cake, orange blossom butter cream).  I had a truffle from a gifted local chocolate maker that combined dark chocolate ganache and rose tea, it was divine. 

Perhaps add a touch of rose water to the syrup for a yellow genoise, keep your whipped ganache filling, and opt for white chocolate ganache or stabilized whipped cream for the outside with rose decorations?

Best of luck!
Julie

Patrincia:  Just my two cents here…as if my two cents were more valuable than anyone elses…but I would use orange mousseline with chocolate filling…love orange and chocolate together.  (Orange curd beaten into the mousseline buttercream is amazing…) Alternatively, I’ve used Grand Marnier in mousseline and it gives it a lovely hint of orange.

But as far as spring goes…I think of berries. 

Bill

Ooh, I love the rose water idea… and I just so happen to have some on hand.  Thanks Bill!