Hola! Biff and I are BACK! And to celebrate, we slaved for HOURS, across two who days, on this white chocolate celebration cake (also known as wedding cake: the prototype). Well! Where to start? Check out the recipe here… it’s a recipe from Julie Goodwin, the first winner winner of Masterchef, and respected Fountain sauce spruiker. Girlfriend KNOWS her way around a stick of butter and a block of cooking chocolate, as this recipe attests to: it has 1.3 (that’s right, 1.3) KILOS of white chocolate in it, 400 grams of butter, and 500 grams of sugar! Needless to say, it is the last refuge of the fat shit. Check out our handiwork:
Well! We must say, we were pleasantly surprised at the overall taste of this cake. As we stirred the unpleasantly surprising cesspool of molten butter, chocolate, sugar and eggs, we had very grave fears for the success of our latest venture. Admittedly, we did not incorporate the flour with the chocolate mixture very well, resulting on an overly tough cake batter that really gave one’s shoulder a workout when it came time to cut the cake. His royal dootiness, Mr Biff, simply “guessed” at the required even temperature, which resulted in a slightly burned, crunchy cake (no nun has ever been this dry)… thankfully chocolate ganache hides all sins.
Have we mentioned the passionfruit!? It was super tasty, and not too crunetty in the cake… we usually have a pronounced loathing for passionfruit seeds, they are generally pointless and tedious, but these passionfruit seeds seemed to be not horrible and pointless (unlike this sentence). Zing!
All up, the verdict is that there is room for improvement, and we better get it right in time for Lexi and Ben’s wedding day, or ply all of the guests with excessive amounts of wine, so that the overall texture of the cake is not too jarring to their otherwise sensitive palates.
