Tuesday, April 27, 2010

A Sweet Mistake

I know it doesn't make sense to call this cake a 'mistake,' but that's what this was while intended for the original project. This was supposed to be the chocolate layer of the birthday cake I did this weekend, but it was a new recipe and the 'milk chocolate' of it came out much to mild for a kid's birthday cake.  (That required some major chocolate!)

But it was perfect for a German Chocolate Cake. I split it and did a layer of left over Ghirardelli dark chocolate ganache I used under the fondant of the birthday cake, and a layer of pecan coconut filling. (this is a secret now: I usually keep a tub of the pre made stuff in the pantry and add fresh brown sugar, chopped pecans and sweetened coconut to it. Scandalous, I know. )

I ended up with this lovely 10 " that went with my husband to his office, and a second 6" made up and waiting in the freezer for just the right time--or special guest to drop by. Maybe there are no mistakes, just different cakes waiting to be frosted.


  1. Scandalous? well if you are then so am I. I always use the pre-made stuff as a starter and no one ever knows that I don't start from scratch.

  2. It is so elegant Lorie. Keep making mistakes!

  3. ooh, I love german chocolate! ~Mel

  4. MMmmmmmmmmmmmmmmmm