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Chocolate cake, chocolate ganache with strawberries, chocolate swiss meringue buttercream, and chocolate covered strawberries.
The piping was done with PME Supatube 44
and PME tip 1.5. I discovered it was a little tricky to maintain the icing consistency of the piping icing and the icing on cake because the weather is getting so warm. Swiss meringue buttercream is entirely butter-based, so it is prone to softening.
and PME tip 1.5. I discovered it was a little tricky to maintain the icing consistency of the piping icing and the icing on cake because the weather is getting so warm. Swiss meringue buttercream is entirely butter-based, so it is prone to softening. Still, a chocolate lover's dream! :)
Dear Roxanne,
ReplyDeleteYour chocolate-covered strawberries-based cake looks absolutely scrumptious! What size diameter is it? You mention the problem of melting decorations due to increasing heat. Are there decorating media formulated specifically for certain seasons (where seasons change)? Is there anything that can be added to buttercream to make it less sensitive to heat? Love,
Aunt Wombat
this cake looks like it came out of a cartoon movie, which makes it so fairy tale-like. a lot of effort seems to have been put into it. thank you for posting with such a lovely post
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