Kind of forgot I did some baking recently….my grannies 90th birthday cake and my hubby’s 36th birthday cake.
For the cake: I used Cook’s Illustrated’s Sour Cream Chocolate Bundt Cake—with mods as outlined on the forum. This is a great, dense, fudgy cake. I’m so glad the modifications worked out. The tiers were 6” and 10” respectively. I filled and frosted with ganache and glazed with the lacquer glaze from RHC. I made a bunch of mini truffles dusted with cocoa, but I didn’t care for the look and used Valrhona Les Perles instead. Lots of fun with tweezers!! I made a spun sugar ball for the top. The numbers are dried fondant and coated with gold dust. I really wanted to use gold leaf, but I didn’t need much and didn’t want to buy 24 sheets for a ridiculous amount of $$. Unfortunately, I purchased some dust on a shopping trip and realized when I got home that it wasn’t technically edible…it’s labelled non-toxic (as are crayons, cleaning supplies) but when I consulted the website it said it was not edible. So…that’s what I used on the numbers. I ended up buying some gold flakes locally for some bling, but I wasn’t 100% happy with the color but ended up ok.
Pie…nothing fancy here…just Rose’s Butter Crust with sour cream—it’s a Saskatoon berry pie….I use the blueberry proportions, no lemon, and a little extra sugar and a small amount of almond extract. Really liked this combination. Kids helped with the cutouts