Taking the Research out of the Recipes: Sweet Dutchess relentlessly researches, taking away her favorite ingredients and ratios, adding a few creative touches of her own, and creating her perfect recipe in order to create the ultimate confectionery experience.

Tuesday, April 2, 2013

Fondant Celebration Cakes

For the Non-chocolate Lovers

Meyer Lemon Cake with Earl Gray Icing

The Strawberry: A moist strawberry cake topped with a fresh strawberry whipped buttercream

The Vanilla Cardamom: A lush vanilla bean cake infused with cardamom and then dressed with a vanilla swiss meringue buttercream

Italian Rum Cake: Soft Italian sponge cake glazed with rum has alternating layers of vanilla and chocolate Italian pastry cream and is then iced with homemade whipped cream and topped with slivered almonds.

Candied Sweet Potato Cake dressed with a light and tangy Mascarpone Frosting

The Vanilla Bean Coconut: A fluffy and robust vanilla bean cake filled with a layer of coconut infused custard, wrapped in the silken textured vanilla bean Swiss Meringue Buttercream, and sprinkled with toasted coconut

The Chocolates

The Chocolate Salted Caramel: Velvety salted caramel between layers of dark chocolate buttermilk cake and iced with salted caramel buttercream. Topped with chocolate ganache and sprinkled with sea salt.

The Raspberry Red Velvet: A twist on the traditional! Moist red velvet cake layered with homemade raspberry curd and marshmallow cream cheese filling and then wrapped in a decadent chocolate swiss meringue buttercream.

The Chocolate Gateau: A rich, flourless dark chocolate cake that is complimented with a sweet berry coulis and fresh berries

The Neapolatin: A decadent dark chocolate cake layered with a whipped vanilla bean buttercream and fresh strawberries and then wrapped in the creamy vanilla bean buttercream

Blackberry Merlot Chocolate Cake:  Moist dark chocolate and blackberry wine cake filled with blackberry preserves, covered in buttercream, and drizzled with chocolate ganache.