Wintermint Cake

Merry Cake-mis

 

This cake was not a miss at all!  Wow!  Such a beauty.  In the book Baked Occasions it looks stunning (shown here), all in shades of pink.  

Pic from Baked Occasions

I would dare say it looks too beautiful to eat.  But come on!  It's a cake!  And a Baked cake at that?  So it's going to be good!  And it would be terribly rude to not have a piece.  Do NOT embarrass me in front of company!

Now when I first thought of making this cake, I thought of going blue.  The colour blue!  Seriously!  You see, I had these sprinkles. --->

And I thought they were so pretty and the blue so nice and icy.

I played around with some colours.

Here's the pink shades.  Very nice.

And then I tried mauve. OMG!  Love these shades.  I can picture sugared cranberries decorating the top of the cake.  Yep, this is the colour I'm going with...end of discussion.

I'm giving this cake to my hairdresser, Cathi.  I adore her.  I love what she does with my hair.  She is so caring and giving and just so damn fun!  Honestly, her shop is always full of laughter.  It is like going to a friend's place for a visit.  (With a bonus of getting good hair!)  And I just wanted to say Merry Christmas and Thanks to her and Tracy and the rest of the crew.  It hasn't been a great year (or two) health wise for me and I have been cancelling appointments and having to rebook more than I like.  (And at this time of year, that is never easy.)  But Cathi and her team always seem to work something out (like magic).  I'm so grateful to have her in my life.  

So let's have a boo at the blue shades.  Oh dang, this is lovely and does look nice with the sprinkles and decorations.  Hmm...mauve or blue?  

Cue Jeopardy music.

Maybe I should just concentrate on making the cake layers for now.  As usual, I am a little hesitant at making a cake.  I'm always afraid my layers won't turn out.  A regular Nervous Nelly I is!  

<--These make things so much easier...I just don't have the skill to cut out rounds.    Honestly, it is embarrassing the amount of parchment I can go through to cut a round out.  Hubbie can do it, as he demonstrated here when he had to do the baking for me (back when I had da flu in 2013). 



 
Fast forward.  Cake layers ready to be baked.

Push that fast forward button again, and the layers are baked.
   
















While the layers cooled down, the ganache and buttercream got made. 

This is the start of chocolate ganache.  Hot cream melting dark chocolate.  (also known as heaven)

Ganache, buttercream, cake layer, repeat.
















After all the layers were finished, a thin layer of buttercream covers the entire cake (a crumb coat) and then put in the fridge the chill. 














The remaining buttercream gets divided into three bowls and the colours get added.  I went with the blue, as it reminds me of the colour of the Moroccan oil product bottles. (Remember, this cake is going to my hair dresser and she has lots of Moroccan oil products in her shop.)  I hope it is close enough to the colour (of the product containers).  It seemed like such a good idea.







Here is the finished product.  I think my three different layers got too blended together.  The dark layer of buttercream was on the bottom and then moved to lighter at the top.  But I think that is okay, as it seems to make the colour work better.

Now I need to get my driver (hubbie) to safely deliver me (but more importantly the cake) to Cathi's.  I can't wait to give it to her.  I hope she loves it!

I will have to wait for some pics of the cake being sliced.  I can't wait to see what it looks like!  And I sure do hope it's good.  (Fingers and toes are crossed.)

To see the recipe and to see how the rest of the baked gang like this cake, head over to Baked Sunday Mornings.


Merry Christmas/Cake-mis to one and all.  Hope the New Year brings much joy, happiness and health to all.  The first recipe of the new year is Hair of the Dog cake.  Yeah, you read that right!  


See ya next year!