Cake making 

This past week I had to make 2 cakes, for 2 work colleagues birthdays, one day after another…of course they were busy nights the night before so they were made quite late, coming out of the oven at about 10:45pm on each night.

  
The first was a black and gold chocolate packet mix, topped with chocolate ganache, supermarket bought caramel popcorn and homemade almond praline.

Now I’ve never made almond praline before but it’s a lovely 10 minutes or so of stirring sugar until it melts and caramelises.

  
The second was a black and gold vanilla cake packet mix with a full fresh passion fruit added to the mix. It was topped with plain white icing and then on top I put a mixture of left over praline, freeze dried pineapple and freeze dried mango that I processed into a crumb.

  
 
  

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1 Comment (+add yours?)

  1. eatingwellnyc
    Aug 30, 2015 @ 01:31:04

    The chocolate one looks amazing.

    Reply

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