My Christmas dinner was a success this year, but the desert was my crowning course. I chose a sour cream chocolate cake baked in a bundt pan. Instead of simply dusting the baked cake with powdered sugar, I took a few additional steps to ensure a shop-stopper desert course. Once cooled, I carefully sliced my cake with a bread knife in half. For frosting I made a batch of french vanilla butter cream and topped my first layer with a generous layer. To that I dotted with fresh raspberries and added my top layer of cake. Another generous coating of frosting and more raspberries made the cake beautiful. I completed the presentation with a generous shaving of good white chocolate and placed on a beautiful cake plate. As you can see from my photograph, the center is also filled with frosting and berries. This certainly isn’t necessary but I just couldn’t waste the left over frosting!
My Fabulous Holiday Cake
Filed under First Courses & Deserts
Absolutely “devine”
Absolutely “divine”!