As many of you already know, I have a passion for baking. So much so, I started a home baking business outside of my 9 to 5, which enables me to put smiles on faces and bring joy to the taste buds of many as they bite into one of my 'Edible Delights'.
It's a purely gratifying, fulfilling experience for me, and while I have no problem whipping up a few dozen cupcakes and cookies for family, friends, clients and or special events.
I knew I needed (and wanted) to challenge myself further by baking different types of cakes, try new types of fillings/frostings and learn new techniques that would translate into delicious and beautiful desserts.
When I heard my friend Monica from SweetBites and Raymond from Your Just Desserts were starting a baking club, based on the book Extraordinary Cakes by Karen Krasne, Chef and Owner of Extraordinary Desserts in San Diego, CA, I totally jumped at the chance!
In the book, Karen uses natural, fresh frostings (no gumpaste/fondant) for decorating special-occassion cakes that are made with mousse, praline, fresh fruits and a lot of other yummy ingredients.
Karen's cakes are beautiful and do require a lot of steps. Luckily the cakes are broken down into components, some of which can be made in advance, making the whole process a lot easier and less intimidating. In addition, you're able to mix and match to customize cakes to your own liking (me like that very much!).
This month's cake was the Ivoire Royale...three layers (I made four) of sour cream pound cake, brushed with vanilla syrup, layered with white chocolate mousse, fresh whipped cream and fresh berries (I used raspberries, blueberries and strawberries).
Wow! I'm not a big white chocolate, fruit filling cake type of person...for me it's all about dark chocolate (see my addition on top?) and nuts. This cake was really moist, the white chocolate mousse and fresh whipped cream, combined with the fresh fruit tucked in between the cake layers tasted so light and airy, you literally forget about calories.
With the exception of my failed attempt to get my chocolate to curl like pretty ribbons, as seen in the book...the cake and fillings were easy to make and well worth the effort.
I'm only sorry that I didn't make it last week while my family was visiting...instead, my co-workers got to indulge, some LOVED it...this is definately worth doing again for my family to enjoy. Until then, hopefully I'll be forgiven... yes, I'm talking to you sis :).
Sorry, my camera battery died before I could take pictures of the inside. Also, due to copyright restrictions, no recipes from the book Extraordinary Cakes will be shared.
Thanks and have a great day!