I hate photographing inside with florescent lighting and having to use a flash.
But it’s the best I could do. By the time the cake was complete the sun was on it’s way down, a one year-old was incessantly pulling on my pant leg and we had to get this creation to the auction.
And that’s where the bad lighting and photographing took place.
So I made this cake for the silent auction/dinner we had at church on Friday. The winner not only took home the cake, but also four more desserts of their choosing to be delivered once per week for the next month. I’ve done something like this every year since we’ve been a part of the auction, and it’s always exciting to see who the winner is and what sweet treats I get to create for them.
One of the reasons I like this cake is its size: just six inches in diameter. So it’s not a huge triple layer cake. And each of those layers get cut in half so even though it’s a pretty tall cake, it’s still not huge. If you don’t have six inch cake pans, however, just use two nine-inch pans and increase the baking time a little.
The frosting is amazing. This was my first attempt at swiss meringue buttercream, and I’m SOLD.
So. incredibly. good.
(and not hard at all.)
While I have not sampled this amazing creation in its ‘sliced,’ fully assembled form, I can report that all of the components: cake, buttercream and glaze are DElicious. I had to sample to make sure the cake was worth auctioning, right?
I made just one adaptation from Sweetapolita’s original creation, replacing the coffee in the chocolate cake for just hot water. Her awesome post can be found HERE. And she has a WAY better picture too.
For ease of printing, I have created a printer friendly recipe of all three components of the recipe.
I just finished making a second one for a sweet husband who saw the cake at the auction and ordered one to surprise his wife for Valentine’s Day. I know, time is short, but you can get this made for someone you love! Try it.