Hello everyone. I made this cake for our lab manager for her retirement party ( It was actually a forced early retirement because of cutbacks )
It is the downey yellow butter cake, but I used vanilla bean paste instead of vanilla extract.
The filling is cocoa whipped cream mixed with chocolate shavings and the icing is the white chocolate mousseline tinted pale yellow.
I also discovered a great way to get a really smooth finish on the mousseline. I put a very thick coating of icing all over the cake and put it in the fridge to harden really well. Then with my turntable and bench scraper, I just slowly started to scrap away the extra icing until it was smooth. I was super happy with the results. But I think that it will only work with icing that gets rock hard in the fridge, ie- lots of butter in it.
The magnolias and leaves are made out of gumpaste. I wanted to put ribbon around the bottom of the cake, but ran out of time to go out and get some.