This is a belated post. Made this earlier this month for my youngest child’s birthday party. He just loves dogs.
Chocolate sponge cake sandwiched with dark chocolate ganache and covered with salted caramel buttercream piped using a Wilton 233 tip to create the shaggy fur look.
I made a 9″ round cake as well as a 7″ round cake. I sculpted the cake as per below pic.
Then crumbcoated with a thin layer of buttercream and letting it set in the fridge before I started the artwork. It was a painstaking effort. Having a non air-conditioned kitchen and living in the tropics added to the already challenging task. Took me a painful 4 hours to decorate the cake (including making the fondant pieces) with numerous trips to the freezer for a quick firm up of the melting cream.
‘Twas a heartwarming masterpiece. Will I do I again???? Hmmmm…..
Wishing all my readers and followers a Blessed Christmas. May the good Lord bless you abundantly in all that you do and desire. 🎄🎁🎅
It’s been a hectic month leading to Christmas and I didn’t want to accept any cake orders this season. However, as this request came from a dear friend, I thought, why not. Just this one (and one more in a few days) to end the year (not to mention, to satisfy my baking itch!!!)
This is similar to my previous post raspberry cheesecake with chocolate cake except that I used a classic biscuit base this round, added fresh lemon juice and pure lemon essence to the cream cheese and stirred in fresh raspberries into the cream cheese mix.
In a nutshell, this is a pure lemony cheesecake made from Philidelphia cream cheese peppered with tangy fresh raspberries topped by a layer of pure raspberry purée gelatin sitting atop a classic digestive biscuit base that has grinded dried rosemary infused in the biscuit mix. I couldn’t help licking off the remnants from the mixing bowl. It was SO GOOD! Creamy yet light, tangy, a balanced mix of sweet and sour. Now, I wished I made extra for myself!