Chic Cake

I had the opportunity to make two elegant cakes last week; one for multi-purpose celebration and another for a birthday. Both were quarter sheet cakes with half chocolate cream and another half strawberry cream. The birthday cake was to have fresh strawberries inside.

In order to make half-and-half cake, I had to have both creams ready at the same time. When the upper cake layer gets put down, both creams better be placed already. Neither of them could be made ahead of time. It can't sit outside too long because whipped cream will lose its volume. It couldn't be kept in fridge because it settles without having been shaped. This meant mise-en-place was more important than ever!! Construction was safely done and it was ready to rest in the fridge.

Next, I needed chocolate plaques for the sides. They will be gold dusted. There is nothing like gold dust for accentuating elegance. 

It's time to put everything together. Cake surface was coated with blackberry jelly. It adds a thin layer of fruitiness that cuts the chocolate. It's also for dark burgundy sheen which goes well with gold...like nice glass of red wine kinda prestige y'know ;). I wanted burgundy ribbon to match it too. The final touch was dark-colored fruit topping. Luckily, figs were in season. Cherries were also popping up in stores. A little gold dust to tie the cake together and they were ready for celebrations!