So over the weekend I had been planning on going on a chiffon cake recipe marathon. I was going to try baking 5-7 different chiffon cakes. But then I got a call from my mother, who told me that I was commissioned to bake a large celebration cake for my church's event. I also knew I was supposed to bake something for my mother's dinner guests the coming Monday. So I ended up cancelling my long-awaited chiffon marathon, and moved on to planning the cakes.
I ended up baking a chocolate/vanilla layered cake for the church celebration. I used my chocolate cake and vanilla cake recipe to do this, along with my buttercream icing recipe.
I baked 2 chocolate cakes and 4 vanilla cakes in order to make this downright huge cake. It took me a total of 6 hours to finish this cake. I brushed a sugar water coating on all layers to keep them moist, then added a thin layer of frosting.
I had no idea how I wanted to decorate this cake, and later I found out that the cake height was just a little too tall for the cake box I bought. So I decided on a simple chocolate curls topping. The cake fit well, and was delivered successfully. I had a few mistakes here and there, including cracks in the cake, but nothing frosting can't fix.
Then on Sunday evening I finished baking a tiramisu cake for my mother's guests. Its the same tiramisu cake I baked last week. There were only two differences in this tiramisu and the one from last week. First is that I ran out of chocolate when I used it all up for the celebration cake. Second, is that I really disliked the recipe the book gives for the cake part of the tiramisu. The cake part, after being in the fridge overnight, was slightly hard and stiff, even after hours of being left out of the fridge.
So this time I used a basic chiffon recipe for the cake (that I will post later), that way the cake would keep moist and soft. The tiramisu cake I made this time was much better in flavour and texture than the last.
