My “January” cake projects have finally finished:
The Snowman Cake:
Deep Chocolate Passion Cake, syruped with milk chocolate syrup as per RHC, filled with Strawberry Mouselline, and Frosted with White Chocolate Mouselline—Fondant Snowmen and Evergreen (with royal icing snow) and a hand made candy/sugar “frozen pond”.
I cheated and used marshmallow fondant.
The Snowflake Cake:
Rose’s Lemon Chiffon as per TCB but baked as per Orange Chiffon in RHC. Filled with shortening based Lemon curd and fresh blueberries and frosted lightly with the “flour/gravy/roux” buttercream—strange stuff, but made with shortening and lemon juice. Coated with marshmallow fondant and royal icing snowflakes.
I am a devoted chocolate lover, but I (and many others!!) surprisingly loved the lemon cake—EVEN with all of the shortening. I imagine it would be even better with butter—next time… as I was not sure my daughter could do dairy/egg whites, so had to go this route (she didn’t get to eat the snowflakes!). Both cakes were moist and delicious, but I found the lemon flavours to really work together well! The chiffon was excellent in spite of the centre falling from the pan when inverted! The chiffon also held up the fondant well. Unfortunately, it was very cold and dry here so I barely got the fondant smoothed let alone fiddling with the base—it was so dry I had to accept a few puckers.
I initially had planned (and made) 2 dozen meringue snowmen to encircle the snowman cake, but decided more was less and left them off (I had to steal the chocolate arms I piped on the meringue snowmen to replace some broken ones on the fondant men). However, I had an unsightly line or two on the cake that I planned to cover, but never did…lesson to do it perfectly the first time, just in case!