Brown Sugar Smbc, Chocolate Cake And Raspberry Filling?
Baking By dojobarbie Updated 10 Jul 2017 , 1:17pm by dojobarbie
I'm making a cake for a quinceañera (Mexican coming of age) in a few weeks. She specified that she wants two cake flavors/types: tres leches, and chocolate. For the tres leches she wants a dulce de leche filling. For the chocolate she never made a decision, so I'm just going to pick something. I'm thinking since it is the middle of summer, and there is no fruit in the other cake, it should be a fruit filling. I was thinking raspberry, since I may get my hands on home-grown raspberries. I'm planning to stack the whole thing, so I'll need to use the same frosting on both flavors for aesthetics. (I'm aware most people advise against trying to stack tres leches, but I've done it before successfully.) The theme is enchanted forest, and I'm planning to wind a candy clay vine around it from top to bottom. I thought it would look nice to have a sort of golden color to it that I might get from a brown sugar SMBC, and the flavor would match the dulce de leche. But would it be weird with the raspberry? It might end up being a raspberry buttercream, if that makes a difference. Or does it not really matter, since there would be enough space between the frosting and filling that they wouldn't generally be both in the same bite?
I've made brown sugar smbc and raspberry smbc before but for separate cakes. I sampled the brown sugar one and it had a light flavor with some caramel notes. Then I tasted the raspberry one and it a strong beautiful raspberry taste. Then I sampled the brown sugar one again and it tasted like nothing, blandness. Depending on your flavoring it might not even matter. That's what happened with my taste buds at least.
Thank you Paola. I didn't even think of that possibility.
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