There have been a lot of things going on since my last entry
over a week ago: births, birthdays, new (temporary) job, an engagement (mine!)…
but let’s take a look at my two latest birthday cakes, a heart-shaped chocolate
Cookie Monster cake and a tiered Pink Lemonade cake.
When my friend C told me he wanted a chocolate cake for his
birthday I knew exactly which one I wanted to make for him, one of my childhood
favorites, still a classic in the Philippines to this day. I had never made
this cake before, but how could you go wrong with chocolate cake filled with
creamy coffee filling and covered in silky ganache? I could not find this
recipe on the internet, so thank god my amazing mother was there (online) to
guide me.
As it was heart-shaped I had to come up with a decoration
idea that was not too sweet or frilly (though the birthday boy in question is
both)! Fortunately I had brought back these pretty hand-made candies from the
Philippines, they were fun and had party written all over them. I was happy with
the result aesthetically, and got positive feedback from the guests on the taste.
Next I asked my daughter what kind of cake she wanted for
her eleventh birthday… to my surprise she wanted a lemon cake (I was hoping for
more chocolate). And not any lemon cake, but a two-tiered cake like the
champagne cake I had made earlier… for this I went to my go-to online resource
for baking (among other things), Martha Stewart. I combined her Tender Lemon
Cake with her Lemon Curd and Crème Fraiche frosting (with lemon zest). As the whole
thing looked too much like the champagne cake, I added a few drops of red food
coloring and there was the Pink Lemonade Cake!
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