Happy Thanksgiving everyone!
So I had a big discussion about this cake in Kitchen Chatter.. Thanks to those that made suggestions!!
I ended up skipping the raspberry and went for just passion fruit.
I also had to remake my cakes… I baked up 4 white chocolate whisper cakes but they turned out gummy. I didn’t like the flavor, either. I was forced to use bleached all-purpose flour, and read something on the forum about replacing 15% of the flour with potato starch, which I did, but I guess it failed the cake. Served me right for not checking how much cake flour I had left before I put my son to bed!
Anyway, the cloud cream recipe suggested using genoise, so I chose the same genoise as the white gold passion cake. I made the syrup and curd, but used passion cloud cream in the extra layers.
Then I used the White Chocolate Deluxe Ivorie and poured it over the passion cloud cream. I also used some lemon peel roses, white (and pink) chocolate rose curls, spun sugar and voila!
Slice pictures will be taken tomorrow.. can’t wait!!