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white rose cake with white chocolate mousse frosting

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white rose cake with white chocolate mousse frosting white rose cake with white chocolate mousse frosting

white rose cake with white chocolate mousse frosting






Man, 2015. What happened" You were supposed to be a good year. But looking through the New York Times' "Year in Pictures" slideshow made me want to crawl into bed and never come out. 'Cuz what the hell guys. What the hell.

But at least there's this"

Okay, yeah, sure ? those 28 moments don't really make up for it. So all I can say is: let's get our shit together in 2016. And to quote my blog friend Beau, "I'm treating 2016 like I would a first date: no expectations ? just an open mind, and a pocket full of mace in case shit gets weird in a bad way." Is that bad" I don't know.

But enough of the grim stuff! I know that's not why you guys come here ?you come for the cakes and the desserts. Which is why I've whipped up this white rose cake with white chocolate mousse frosting to celebrate the new year! Because instead of celebrating with cocktails and loud crowds, Erlend and I are olds who like to stay at home during New Year's Eve with our sweatpants and slices of cake. #truestory

It's also become a yearly tradition for me to make a birthday cake for the new year (check out this chocolate champagne one from last year, and the Kentucky bourbon butter bundt cake from the year before). Similar to last year's cake, I initially was going to make a rose cake studded with marzipan confetti (made with the leftovers from last week's semlor!), but when I wasn't looking, Erlend turned around and ate all the marzipan. *insert angry emoji face here*

Finding myself suddenly marzipan-less, I improvised with some leftover white chocolate I had lying around in my baking cupboard and decided to whip up a white chocolate mousse to frost the cake with. The white chocolate worked incredibly well with the rose water ? 'cuz let's be honest, sometimes rose water can be a little too floral and perfumey, and white chocolate is a great way to tamper it down.

Oh, and of course, I decked it out all ombre and whatnot. The new year is nearly here, and we've got to celebrate it in style.

Happy New Year's, you guys!

Some baker's notes:
The cake recipe (from Decorated: Sublimely Crafted Cakes for Every Occasion) originally makes four 6-inch layers, but I was super lazy and didn't bother cutting the cakes into halves. Sorry guys. I'm on vacation. 
Okay, soooo I made a mistake by decorating the cake with dried rose petals. They are not edible and it was a pain in the butt to scrape off whenever we ate a slice of cake. It looks cute though. It's just not really functional. You've been warned.
The white chocolate mousse is easiest to work with when its chilled. You can go ahead and make the mousse the night before; it keeps well in the fridge, but make sure the container is airtight or a skin on the mousse will form, which is icky. You can prevent this by putting some plastic wrap directly on the mousse's surface. Also, you might also need to ...


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Fuente de la noticia: hummingbirdhigh
Fecha de publicación: 31-12-2015 21:41
visto: 4

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