For a friend’s birthday cake I have gone for chocolate sponge layers, sandwiched together with a very light, mousse-like vanilla buttercream. The top is decorated with milk chocolate buttercream rosettes, tempered white chocolate triangles and grated white chocolate: a bit of chocolate in there, and I there is a rumour that there is a calorie hidden within the cake, but it is a “treat cake” rather than an everyday cake!
The cake is surrounded by a tempered dark chocolate ruffle – I was initially going for straight sides for the chocolate surround – a chocolate cylinder, in effect – but managed to get the ruffled effect using the florist’s cellophane rather than the usual acetate sheets that I use more often for chocolate work. I also wrapped a thin band of tempered white chocolate around the base to add definition. Not essential but again, why not?!
Oh, and a few raspberry macarons (made using raspberry powder) around the edge, mainly for the “why on earth not?”-factor! Besides, I had a batch of miniature macarons already in the freezer that I made the other week and they do come in useful for the odd fripperous decoration! Mind you, the texture of the macarons and the light fruit hit will contrast well with the chocolate.