This is a special New Year’s Eve 2014 Black Forest Cake. The client wanted coconut on the side so that is what the client got. We have to please the customer. I hope you enjoy this and make it yourself.
Stacking a tier cake can always be a challenge for the novice baker. Everyone has their preferred way of doing it. I like using fat boba straws or bubble tea straws. Use what you feel comfortable with. This techniques works great with two and three tier cakes. If you are planning to do anything larger four or more layers, this requires even more support so this may not be the technique to use.
Tell me who can not resist a great tasting pistachio cake. It is amazing and absolutely the best!
Give this recipe a try and tell me what you think. I add a few drops of green food coloring to give the cake a slight green tint just like pistachios, remember we don’t only taste out food but we eat with our eyes too.
This is a beautiful cake with a number of thin layers of cake and thin layers of filling. Don’t be tempted to overfill. Fondant is used to cover the cake and black fondant is used to simulate zebra stripes. Add as many strips as you wish, some thin, some thicker. Make it your own. This cake is decorated with a few extra fondant items for a client. There is no right or wrong way here.
Many people like purchasing/making cakes covered with fondant ( sometimes called rolled fondant or plastic icing or sugarpaste or Ready to Roll ( RTL) depending upon the country you are in. And you can even make your own – there are many marshmallow fondant recipes out there.)
You first start out by preparing your cake. The cake gets crumb iced. Remember, the way the cake looks with the crumb ice is close to the way it will appear once coated with fondant. This means dips and bumps, frosting lines may all appear in the finished product. Take you time and do the base right, it will payoff in the end.