Daily Top 3 - Mar 17, 2012

Gold, Ganache and Magnolia

Double barrel cake covered in ganache, brushed and stamped with gold dust, topped with a white magnolia and a gardenia on the side. :o)

Bliss Pastry, Deland, Florida https://www.facebook.com/pages/Bliss-Pastry/123883354373830

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9 Comments

Benni Rienzo Radic ...

Magnificent!! Most gorgeous flowers…ALWAYS!!

Lisa-Jane Fudge ...

Gorgeous!!

Bliss Pastry ...

Thank you ladies :o)

Ann-Marie Youngblood ...

OMGoodness Too Fabulous!

Rene' ...

LOVE THIS!! It is so beautiful and well done!! (I love Gardenias because they are so pretty and smell sooooo good!) :-)

Jacque McLean - Major Cakes ...

Love this cake!

designed by mani ...

very unique…

Kari Prichard ...

Can I ask how you constructed this? Did you make two-4 inch tiers and ganache separately, then stack, and ganache again? I’m trying to make a crawfish pot so was needing a tall cake and thought this would be a good way to do it (double barrel).

Bliss Pastry ...

Hi KariAnn, it is a double barrel only I didn’t separate the cakes with a board in between simply because it is a 6 inch size cake pan. No dowels or anything actually. It was ganache inside and out so it wasn’t going anywhere. My flower pot cake is not quite a double barrel and that one had to be transported over an hour away and was carved…. For that one I ganached inside and out but I did a central dowel through the entire cake only. Honestly I didn’t want the hassle of trying to pry a second cake with its board out of the ganache. So the slices of cake were extra long but then I cut those in half across the center when I was serving. I know many people do a double barrel exactly the way you described…. I just chose not to because of the size and difficulty in deconstructing for serving. If I was transporting this particular cake I would central dowel it but still wouldn’t use a second board. That is just my preference though.

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Gold, Ganache and Magnolia