Tuesday, June 25, 2013

The Black & White Cake

Running a few days behind here.  But for a good cause.  I have been recipe testing for my sister's tea house.  She is hoping to open the beginning of October.  Fingers crossed for us please!

Now onto the cake.... our June choice for the Cake Slice Bakers is the Black & White Cake from Vintage Cakes.   In case you don't know about Cake Slice Bakers... We are a group of bakers that are baking a cake each month out of a specific cookbook.  This year of baking is being done from  Vintage Cakes by Julie Richardson.  It is a great group of gals to bake with!  Be sure to check out all of their yummy blogs.


Rather than run through the making of the cake step by step this month I wanted to share how I used the cake.  One of the things that we will be offering at the tea house is a stacked cake for dessert.  So I thought this would be a good test for stackage!

I baked the cake in a sheet pan.  Be sure to butter the pan, lay down a piece of parchment paper then butter the paper also.  This will ensure that your cake will come out nice and easy.  Get a nice even spread by starting with batter all over the pan then spreading out in an even layer.


After the cake has baked and cooled, I put a piece of wax paper on top, wrapped the whole thing in plastic wrap and placed it in the freezer overnight.  The next day I took it out and before it could thaw I cut circles out using a biscuit cutter.


The recipe called for a cooled ganache and a vanilla Swiss buttercream.  I opted for making what some call an American buttercream.


Now to just assemble the cakes.  Which isn't the easiest thing to do with the men folk in the house trying to 'help'.  







Cake, buttercream, cake, buttercream and zigzagged with ganache.

 

Nick wanted more ganache....


This chocolate cake is quite yummy without being overly sweet and has a nice moist firm texture.  This will definitely be a recipe I will use again.

Visit the other Cake Slice Bakers here.
The CSBs are now on Facebook ~ check them out here and be sure to 'like' the page.




Enjoy!
:)

16 comments:

  1. I love stacked cakes, especially on a dessert table. Love the ways yours came on and that ganache looks like something I could swim in! Good luck with the Tea House and hope you share some pictures.

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  2. Those are gorgeous! What a neat idea! I am going to have to try that in the future! YUM! :) (I shared it on our public facebook page)

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  3. Oh that looks so yummy, I am drooling here. :)

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  4. Brilliant, Holly! Bet your stacked cakes will be bestsellers =)

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  5. Oh my this is so cute! I love the presentation and it looks like something I would get in a restaurant.

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  6. Simply FAB! yes, worth the wait!

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  7. They look amazing!

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  8. I love individual desserts, they are so practical and perfect for portion control. These look awesome!

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  9. I tot I left a comment earlier.....

    Love that you plated the B&W as individual cakes! That ganache is so yummy! You must remember to keep us in the loop with regards the Tea House, I would like to cheer you on!

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  10. ps: thanks for that tip on freezing the sheet cake before cookie cutting those rounds! Will remember that!

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  11. Really, who would have thought of such a beautiful plating idea? This is brilliant!! I love it :)

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  12. Stop it! These look amazing and such a clever idea! I'm with Nick... more ganache. Always more ganache! :) Hazel

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  13. Oh I love these beautiful little cakes! They are just lovely! How exciting that you are helping your sister with the tea house! All the best of luck to you both. I wish we could all attend....especially if you are serving these little beauties!

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  14. Awesome!! Love the idea of everyone having their own cakes! :) I wish I could of had one, hehe.. :)

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  15. I would definitely order these, they look amazing. Wishing you guys all the best with the opening of the tea house.

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  16. Thanks so much gals!!
    :)

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Thanks so much for taking the time to stop by my blog and even more for posting a comment! :)