Cake Diary: Devil Ate Victoria

I love to bake. I would bake everyday if I could. I truly enjoy any chance I get to bake. Cakes, like writing, and I have a love-hate relationship. I love planning them out and making th components, but by the end of it I am so over it that I have to force myself to eat the finished product. Okay, force is an exaggeration.

I love chocolate. I love it so much that I am learning how to balance it out. There is such a thing as too much of a good thing after all. I have been known to put so much chocolate into a cake that it hurts your teeth or leaves you slightly ill. Wimps. I’m working on it.

Our neighbour turned 50 yesterday and he likes baking almost as much as he likes eating chocolate desserts. So my present to him is a birthday cake. I have limited time, but I want to do something memorable. It is a special birthday so go big or go home, I say.

I have a four layer cake in mind, but as I baked the layers today, two of them are very fluffy so it might be six layers in the end. Gravity has me concerned slightly. Ah well, I will go for it. It will taste great. 

I am calling it a Devil Ate Victoria cake. It will be a Victoria Sponge cake sandwiched inside of a devil’s food pudding cake. I am hoping to alternate the layers with dark chocolate ganache and marshmellow fluff icing. I have not used marshmellow fluff before, but I have a jar of it that needs to get used. And the butter and powdered sugar icing I made this afternoon looks like curdeled egg whites so I struck out in that. 

Now, how to decorate it? I think I will make a ’50’ on top out of foil wrapped chocolate eggs. That is very typically Dutch for this time of year so I want to give a nod to the fact that he (a Canadian) is celebrating his 5-0 here. And I am thinking of decorating the base of the cake in crumbled chocolate cake that I will have from levelling off the layers. Then, I will have gummy worms crawling up the sides of this very tall cake. I want to temper some white chocolate spelling out “Older than dirt” and place that along the cakes sides, but that will be a first as well so we will see if it pans outs.

I took some short cuts this time around. I used box mixes for both the Victoria Sponge and Devil’s Food cakes. Yes, I admit it. I am not above box mixes. They are basically fail proof which is really important to me when making a cake for a special occasion limited time. I also added a packet of instant chocolate pudding to the Devil’s Food cake. And I will be using store bought marshmellow fluff. I have some great baking cookbooks and I even picked out recipes from them and bought the ingredients then shelved them and went for Betty (Crocker).

So…stay tuned. Pictures tomorrow.

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