This specialty cake was extra special for me; and that for many reasons.
I created it for my mom’s 50th birthday last weekend. My mom’s favorite flowers are orchids and of course I had to incorporate those into her cake design. But she does not like fondant very much. As solution I covered the cake in tinted marzipan and also made the flowers from marzipan.
This was not as easy as it would have been with fondant or gumpaste as marzipan can’t be rolled out as thinly and is of rather heavy consistency. What we all do for our parents!
The cake is vanilla cake with our special summer filling: raspberry-white chocolate buttercream.
Some more excitement was added to this cake as it was to be served at an outdoor surprise party by the lake. It was a very hot day and as we were setting everything up I started to become worried about the cake in the hot car. Buttercream can become very soft and cause the covering to just slide off.
My sister had the saving idea to empty out one of the coolers we brought for the drinks. It was just big enough to fit the cake (well, we had to cut off a piece from the board).
So in the ice-cube filled cooler the cake survived until it was served.