Tuesday, April 27, 2010
A Sweet Mistake
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.