Whenever I watch one of the wedding cake shows (a secret passion), I wonder why the brides think that they have to do a white cake rather than chocolate. Sometimes they think it's to avoid guests' allergies. Other times, it's the cake chef saying that it's more difficult to hide the darkness of the cake when you want white icing. I say, if you don't like chocolate then there is something seriously wrong with you and it's the cake chef's problem to make it work. Here's one way to get around any issues. Just make it chocolate inside and out and make the flowers white. I love the idea of having double the amount of chocolate. Still, buttercream would have been better than fondant and far more decadent.
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