This year for my wife’s birthday, she asked for a simple, white cake, with chocolate icing, and orange curd filling.
The icing was applied a bit thinner than I was used to (though that was simply a difference in tastes between my wife and I), but overall, I liked how it turned out. I will admit that the idea was my wife’s, as she’d been wanting to try something like this for a while, and it turned out wonderfully.
This was a triple-layer marble cake I made for a friend’s birthday not too long ago. I dyed the white cake purple (his favorite color), and used caramel sauce for the filling. The icing was a caramel-flavored buttercream, made with caramel candy flavoring. I was pleased to see how vibrant the color was when the cake was cut – after it’d come out, the top had been a rather uniform brown, from the chocolate.
The most frustrating part of all this though, were the flowers. I’ve done them before, but at the time, even with the AC going full-blast, the apartment was rather toasty. What I ended up doing was making the flowers on tiny pieces of parchment paper, and setting them on a plate in the fridge.
These are dark chocolate truffles with homemade orange extract. They were quite simple, and to make them stand out, I rolled them in some of the sprinkles I had in the cabinet. I found the recipe for them here, and simply substituted for the rum.