Archive for June 2015

Chocolate Fudge Cake with White Chocolate Malt Ganache

Friday, 5 June 2015

I made this cake for a friend’s birthday a few weeks ago. It’s three layers of very moist and fudgy chocolate cake, sandwiched between layers of Milo white chocolate ganache, covered in vanilla buttercream with chocolate sprinkles, drizzled with dark chocolate ganache, and then topped with edible flowers, mint leaves, meringue, edible glitter, a Snickers bar, a flake, desiccated coconuts, rose teahibiscus tea, some peanut M&Ms, and some pastel sprinkles.

It took me so long to find edible flowers in Sydney, so for a while I was just using normal flowers with the stems inside a bit of straw and wrapped in foil/cling wrap, if they were going to be poked into the cake, or just placing the flowers on top of some parchment paper on top of the cake, and removing everything before serving. Luckily I managed to find some at Harris Farm, which sources them from Byron Bay Organic Produce. If your local doesn’t, you can try calling them to order some in for you. Or you can order directly from here. A small 20g box costs $7.95, and is enough for me to cover one cake.

The flowers come pre-packed in an assortment, so you may not get a choice on what coloured flowers are available. This box I used was very yellow/orange, so I added in some other colours by using the rose and hibiscus tea, mint leaves, and the sprinkles, just so it was more colourful.

I’m such a huge fan of flowers to decorate, because it’s just so beautiful. I’ve been decorating all the cakes I’ve made for the past few months with flowers and it just makes me so happy, especially because it’s so simple but so beautiful.

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