DATE MADE: July 2018
CAKE FLAVOR: Chocolate Cake
FILLING(S): Toasted Coconut and Salted Caramel Italian Meringue Buttercream, Chocolate Ganache, and Shortbread Cookie Crumbs
OUTER FROSTING: Italian Meringue Buttercream
DECOR: Sugar Peony and Edible Gold Leaf
This cake was part of a big surprise for my mom's birthday. She thought she was coming up to have dinner with me ut little did she know other people were waiting for her at the hotel, including her brother and my brother that live out of town. The second surprise was a dinner with 20 memebers of our family at a Korean BBQ place that she enjoyed. Her last surprise was a trip to Disneyland. She hasn't been to Disneyland in over 10 years so she was super happy about that one.
This cake was surved after dinner. My mom loves the color red and she's a florist so I thought I should make a red flower. This is now my third sugar flower and I would say it is becoming pretty easy for me to make. I actually really enjoy making these flowers and I am determined to learn how to make other flowers besides the peony. As for the rest of the cake, I wanted to keep is simple and modern. I didn't want to take too much focus away from the flower. I just added a little gold leaf and a modern cake topper made by a friend.
The flavor of the cake was inspired one of my mom's favorite cookies, the Samoa Girl Scout Cookie. I made a different version earlier this ear bust wasn't super happy with the out come. This cake I made with chocolate cake layers instead of vanilla and added homemade shortbread cookie crumbs instead of the actual Samoa cookie.