This is make-up for an ugly birthday cake I made two years ago, with lime and blueberry. I wanted to include similar flavors, but it is cherry season. Lemon olive oil chiffon cake base, topped with poached cherries, then covered in lime mousse (lime curd and whipped cream, slightly set with gelatin), cherry gelée, tempered dark chocolate plaques inscribed with tempered white chocolate, and “twin” cherries in the middle, with additional cherries (and whipped cream) propping up the plaques, and candied lime zest around the perimeter.
This one is less blinding, but is slightly out-of-focus.
Or, in the dark.
The sweet, sweet innards (utilization alert: I used the syrup the cherries poached in as the syrup for the gelée, so I hope it tasted of extra cherry):
Clearly I was going for a striped effect around the cake, and I wanted more stripes, closer together, but it’s hard to get zest straight (or to hold well).
It didn’t turn out too bad, though the process was painstaking enough that I decided to just space them out. Easily the most frustrating part of the whole endeavor. I was mostly satisfied with my ambition, so, unlike usual, I didn’t beat myself up too much about it.
Overall, quite proud. Birthday, so obviously I wanted to make the effort worth it. I would’ve liked to try some, but it wasn’t for me. Although, I do have all the components to make more, if I want to sample for myself. In other Saturday news, I successfully, quickly (first try!), parallel parked someone else’s car. (I’m sure if we were driving my behemoth, it likely doesn’t work out.)
Impeccable curb-spacing. It was a good day!