I made this cake last week for a friend’s birthday. This time I was actually requested to bring a vegan dessert, so I jumped all over the opportunity to bake. I had leftover ganache and almond mocha mousse from my previous cupcakes so this became an almond mocha cake covered in chocolate ganache – topped with vegan cocoa truffles and marzipan letters. Say that five times fast.
Unfortunately, I didn’t get an inside shot because the party was beautifully candle-lit and my phone’s camera couldn’t quite capture the intense deliciousness of this cake (yeah, intense deliciousness). I made it a two-layer cake by baking the VCTOTW Basic Vanilla Cupcake recipe in an 8×8 pan and cutting it in half after in cooled. Between the layers is the almond mocha mousse, which is also covering the entire cake underneath the ganache. It was so rich! People were asking me all night if I was a professional baker, and lemme tell ya – flattery gets you everywhere as far my baking is concerned! I’ve even been asked for a price quote to make cupcakes for a couple parties. I have no idea how much to charge! What would you all say I should charge for each cupcake? For 100?
Here’s a little preview of what’s to come in my next few entries:
Bounty from Mitsuwa – the Asian Market in Little Tokyo
… and from the Hollywood Farmers Market.