I was really close to losing my sanity with this cake. I almost didn’t do it to begin with, due to some agreements being compromised without me knowing; however, I went forth with it. I’ve done cakes for the last few years, but this was the first one to feed a crowd of this many people. This would have served up to 100 people. It started insanely horrible. Just one miscalculation after another. Long story short, after 71 cups of batter, 30-something cups of buttercream, 10 pounds of fondant (of which only maybe 1/8 was used), a couple crosspistols that ended up looking like…well…male genitalia (rendering them useless), I finally came to this:
The good news: I did let my WOTY (Word Of The Year) come into play and let inspiration in. I opened myself to new tweaks on my white and chocolate cake recipes, and let me tell you what: BEST CAKES EVER! My husband brought a couple pieces of the chocolate home and the texture and flavor was so unbelievable. The chocolate was almost brownie rich and densely moist. We had already tried the vanilla (thanks to a domed top) and it had the same velvety smooth, moist texture with probably the best taste of a white cake I’ve ever had. Also, thanks to the failing of the making the appropriate amount of fondant to begin with, I ended up using the faux fondant technique to smooth the buttercream and for my first time, I don’t think it ended up too badly.
All in all, it was what I would like to call a “learning experience”!