Help With "elegant" Flavors To Go With Yellow Cake

Decorating By sarahp7467 Updated 9 Jul 2012 , 3:35am by sarahp7467

sarahp7467 Posted 6 Jul 2012 , 3:33am
post #1 of 13

I have officially had my worst customer... MY SISTER! My goodness she is driving me absolutely crazy with her cake order. She wants a yellow cake but wants the filling and frosting to be "elegant" I was thinking a white chocolate mousse filling with IMBC frosting but have never tried that combo and I want to knock her socks off and make her feel bad about questioning every single detail of the cake.

Any suggestions? icon_smile.gif

12 replies
BakingIrene Posted 6 Jul 2012 , 3:43am
post #2 of 13

Want to knock her socks off? Let's the absence of little chocolate violins and roses spilling out of the cake...

Try white chocolate ganache filling with a good quality liqueur generously sprinkled on the cake. What's her favourite fruit? Use that. But try to get something as neutral in colour as possible so that you can't see it on the cake...

This reminds me of one of my sisters who always did plans over 8-10 times before she could be happy. My attitude in the end became "here eat this" and she would eventually figure out that she would never beat me at cake making.

Apti Posted 6 Jul 2012 , 5:50am
post #3 of 13

Sounds like a teeny bit of sibling persnickity-ness.....

I would stick with the tried and true: dark chocolate ganache.

It is elegant (like a slinky black dress), and everyone will love it.

If you must "bump it up a notch", then have milk chocolate mousse as the filling (or even Rich's Chocolate Bettercreme", and dark chocolate ganache frosting.

Here's a link to a small 6" cake made for a neighbor. Chocolate Ganache and caramel icing, sour cream chocolate cake.

sarahp7467 Posted 6 Jul 2012 , 3:56pm
post #4 of 13

Thank you! I should have mentioned that they dont want chocolate icon_sad.gif She said since the bridal shower is during the day they want something light.

My other idea was lemon mousse filling with lemon IMBC

I can't believe how pickey she is being with this cake, she even tried to tell me how to make it. I told her that since she seems so knowledgeable about making cakes maybe she should start her OWN business and stop telling me how to run mine LOL. If this were any other customer I would politley decline the order.

j92383 Posted 6 Jul 2012 , 4:21pm
post #5 of 13

Raspberry filling with a white chocolate frosting. One of my best sellers the raspberry balances the sweetness of the white chocolate.

Apti Posted 6 Jul 2012 , 8:27pm
post #6 of 13

What!!! NO Chocolate!!!! Ah well.....

I'd tort the layers, and put 2 layers of lemon and one layer of raspberry filling.

kakeladi Posted 6 Jul 2012 , 9:16pm
post #7 of 13

........tort the layers, and put 2 layers of lemon and one layer of raspberry filling.....

YES!! this ^^^

katharine8283 Posted 6 Jul 2012 , 10:29pm
post #8 of 13

My most requested filling after chocolate is a passion fruit marshmallow mousse. It is fresh and zingy and and goes really well with vanilla cake

Goreti Posted 6 Jul 2012 , 10:57pm
post #9 of 13
Originally Posted by katharine8283

My most requested filling after chocolate is a passion fruit marshmallow mousse. It is fresh and zingy and and goes really well with vanilla cake

That sounds delicious. I love passion fruit. Would you be willing to share the recipe?

hbquikcomjamesl Posted 6 Jul 2012 , 11:20pm
post #10 of 13

Sounds like a real-life counterpart to Alton Brown's fictional sister.

katharine8283 Posted 6 Jul 2012 , 11:49pm
post #11 of 13

Of course I can share the recipe, here tis;

Recipe by Julie Jansen

pulp from 5 passionfruit
250g pkt marshmallows
200ml cream
1/2 cup natural yoghurt

Use a teaspoon to remove the pulp from 5 passionfruit and place in a saucepan with 250g pkt marshmallows. Stir continuously, over a low heat until the marshmallows have melted.

Set aside to cool slightly, then stir in 200ml cream and 1/2 cup natural yoghurt until smooth.

I line a springform cake tin (one size smaller than cake) with glad wrap (not sure what the American version is called?? ) and pour in mousse and let set in fridge until firm.

Then I lift mousse out of tin still on glad wrap and invert onto the cake and peel away wrap. I then pipe a dam around the mousse (which is why i use one size smaller tin to make mousse) as it can bulge once you put the top cake layer on without the dam.

Goreti Posted 7 Jul 2012 , 12:56am
post #12 of 13

Thank you so much Katharine. I really appreciate it.

sarahp7467 Posted 9 Jul 2012 , 3:35am
post #13 of 13

WOW sounds delish!! They finally decided on white chocolate mousse filling and BC frosting. But I am going to have to make a cake for me just to try the passion fruit mousse icon_smile.gif

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