Ultra Chocolate

Last weekend, my sister said they wanted to go East Coast Park for cycling, followed by Carl's Junior for dinner, and to celebrate my nephew's birthday. I asked if she wanted a cake for him, she said okay if it's not much trouble. I pondered for a while on what type of cake should I bake for him, taking into consideration that the cake cannot require refrigeration. Because I would assume that we would probably spend at least an hour under the late afternoon sun before adjuourning for our dinner, then followed by cutting the cake.

Finally, I decided on the Cake fondant ultra-chocolate. I used valrhona chocolate and ghirardeli cooca powder for the cake. I read on Honey Bee Sweets' post on this cake that it's worth to use good quality chocolates. Very fortunately, I took her advice! I had misread the instructions and tried to overturn the cake while it was warmed and ended up my cake broke into half! I quickly patched it back and decided to put it in the fridge to see if I can salvage it.


The next day, it was really easier to remove it, but the cake was really hard and crumbly, but the taste was heaven! It was very chocky and extremely rich. Even as I pinch off the sides for my children, they loved it too! As I do not have time to bake another cake to replace it, I decided to trimmed it smaller to fit the buttercream portrait I drew of my nephew earlier. As I've not done buttercream transfers before, I was rather clumsy in the transfer. The tracing on the portrait also wasn't well done. So I'd admit that this cake decoration failed totally this time! *tsk*tsk*


Luckily my sister and my nephew were very forgiving. They didn't complaint about the design, and were happy with the taste of the cake. In fact, all of them liked the cake very much. Boy, was I glad! I must say, this type of the cake belongs to "I am very ugly, but I taste very good!" Hahaha...

Sharing some pictures I captured in East Coast Park while my kids went cycling, I just r&r.