What Kind Of Cake Compliments A Tiramisu Cake Tier?
Decorating By Sugar_Plum_Fairy Updated 14 Sep 2007 , 7:09pm by Sugar_Plum_Fairy
For my in-laws anniversary (48th) I'm making a tiramisu cake - 3 layers of 6" rounds with a filling made from marscapone cheese, Kahlua, and confect. sugar. I need a 10" square cake to place the tiramisu tier upon and I need advice on what kind of cake would compliment the tiramisu, or should I just go with something completely different? Oh, it should be on the dense side. Maybe some sort of pound cake?
eta: I almost forgot....I'll be icing it in IMBC.
have you tried the chocolate cake recipe that is in margaret braun and kate sullivans book? it is SO good, and a wonderful accompanyment to anything with coffee. another yummy one would be amaretto cake...i use toba garretts moist yellow cake as a base and i substitute half of the buttermilk for amaretto. when i make amaretto i typically use espresso smbc and when i do the chocolate cake i usually fill it with whipped milk chocolate ganache. they are my two favorite as well as most requested flavors. let me know if you want the recipes.
I actually PM'd melysa to let her know that since some believe amaretto is derived from almonds and it does have that "aroma" to it, my sister-in-law who is allergic to nuts would most-likely have a reaction to it. She's basically a hypochondriac. Let's put it this way, she's allergic to fish and when she went to Puerto Rico she had a reaction because of the fish swimming by her legs in the ocean and can't clean out her saltwater fish tank at home for the same reason whether she comes into contact with the fish or not!
hey grace,
i had read one time that amaretto liqueur was made from peach "pits", not almonds as was often suggested. well just out of curiousity, i googled it and found on http://en.wikipedia.org/wiki/Amaretto that it is made from the kernal inside the pit, which essentially IS a nut i guess. not really a nut you'd think of eating, but its the base of this alcohol, so i guess you are right and best to stay away from it for this cake since she is so sensitive. thanks for bringing this up, i would not have known that if one of my clients had asked about nut allergy concerns. i had an idea- but not a fully informed one, now i know the FACTS. thanks again.
hey grace,
i had read one time that amaretto liqueur was made from peach "pits", not almonds as was often suggested. well just out of curiousity, i googled it and found on http://en.wikipedia.org/wiki/Amaretto that it is made from the kernal inside the pit, which essentially IS a nut i guess. not really a nut you'd think of eating, but its the base of this alcohol, so i guess you are right and best to stay away from it for this cake since she is so sensitive. thanks for bringing this up, i would not have known that if one of my clients had asked about nut allergy concerns. i had an idea- but not a fully informed one, now i know the FACTS. thanks again.
Thanks. I actually did a Google search myself and read that and a few other hits. I'm sometimes leary of wikipedia because that's one of those where the general public writes the information and submits it. My hubby is always telling me not to trust what I read there. 
The skeptic!
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