22 Eggs…

Thank goodness no one took me up on the offer to make an additional one of these cakes for $500. This one took two days, 22 eggs, 2 pounds of butter and an untold amount of Chocolate. If I hadn’t promised to bring this cake for the Westminster youth group cake auction I would have cake is four layers of flourless chocolate cake, passion fruit glaze and chocolate ganache between each layer and three recipes of coffee buttercream and chocolate covered espresso beans for garnish.

I spent five hours in the kitchen yesterday, and got the cake mostly done. The weather was not perfect to make French Butter cream, an incredibly fussy frosting. So I made a second batch and left it in the fridge overnight. This morning I went to frost the cake and found that the second batch was a failure. So I had to make a third batch. Thankfully the first two batches were fine for a crumb coat and the third was decorative. Still this is a monster of a cake, at 18 inches long, 7 inches wide and five inches high and weighs at least six pounds.

Russ had to build a special box for us to carry it in since it would crack in half under its own weight if it was not fully supported underneath. It is safely in the fridge now, ready for transport to Church tomorrow. I can smell the deliciousness. This hint can serve at least 24 people, but the good news is it freezes perfectly because it is not a normal cake that could get dry.

I forgot how finicky butter cream is. I had many wedding cake nightmare during my catering years. I am happy not to revisit those days of being held hostage by the rain or humidity. The cold today actually helped me out and for that I am thankful. I could not possible make a forth batch of that butter cream.