Congratulations Anna and Jason!

Absolutely Beautiful Day!!! What a great weekend we're having! Great week, too. I hope you are enjoying the weather and all the beautiful beginnings of green (my favorite color!) on the trees and grass and all the flowers starting to bloom!

It was a long, tiring past two days for me as I made the two cakes needed for the Saturday wedding of Anna and Jason. They were married and had their reception at Tupper Manor in Beverly, Mass. What a classy and elegant place! The grounds were also beautiful and meticulously maintained with a very large European style fountain. I promised to share with you a recipe and I will. But first I'd like to share with you the cakes.

This is the Bridal cake. Nothing on top per request. They did a lot of different and unique things at their wedding and reception that were very endearing and made some people cry. (I won't mention names here but you know who you are). The cake is chocolate with a filling of Grande Marnier and cinnamon ganache mixed with a little buttercream also flavored with Grande Marnier. I did get good reviews on the taste like, "Wow this is really good!!" and "Great cake! Delicious!" I was glad for the good reviews and when I tasted it...was satisfied. Remember how I've been looking for a good texture along with a great tasting and moist cake? This one has all three. I forgot to get a picture of a slice so you could see. Oh well. Next time.

Here is a closeup of the bottom tier.

And here is the Groom's cake. He is in the Navy.

It is a vanilla cake and the waves are made of modeling chocolate. The filling is caramel with a brown sugar buttercream Tastes like Maple. MMMmmm...good!

Recipe time!

Ganache

Ganache is very easy. It is simply melted chocolate and cream. Choose a really good chocolate. You can use it to glaze a cake or when it cools you can whip it for a lighter consistency or for piping. You can also add a little buttercream for a lighter form for filling a cake or for a frosting.

1 lb. of bittersweet dark chocolate

1 1/2 c. of heavy cream

Boil cream (don't let it burn) in a heavy saucepan. Take it off the burner and add the chocolate. If using a large piece of chocolate, chop into chip size pieces. Stir until melted. This is when you can add your flavoring. Choose whatever you want. Pour into a room temperature bowl and cover with plastic wrap. Refridgerate until firm. This icing will keep up to two weeks in the refridgerator. Enjoy!

For the chocolate cake recipe, come by next time!

Blessings to you!

Pinkslppr