I had the opportunity to work on perfecting the Sweet and Salty Chocolate Caramel Cake, when a friend requested one to surprise her husband for Father's Day. Learning from the 'test' cake earlier in the week, I did three layers instead of four, and chilled the frosting further before whipping it up. And after a covert facebook conversation, learned that the intended thought bacon would be a bit too much on the already complex cake. I think he was right. This first photo is two of the three stacked layers showing the layer of salted caramel with a few flakes of fleur de sel, and the whipped chocolate caramel ganache.
I couldn't believe how TALL this cake ended up. It was truly a grand spectacle of chocolate decadence. Thank you again to baked for sharing such an amazing recipe. I said a little prayer as it loaded up for the trip back to Chandler, nestled in a well-iced cooler. Happy Father's Day, Eric!
Lorie Anderson has more than 20 years experience decorating and baking fanciful desserts. Learning decorating from her mother, at age 7 she did her first party cake (with purple star flowers and a shell border) for her standard poodle’s birthday bash. Through the years the guests became more sophisticated and the cakes more decadent.
Lorie developed her craft through classes and workshops and has worked in the restaurant and private kitchen as a creative outlet counter to a career in marketing and public relations. After the birth of their two children and raising her boys to always believe in following their dreams, she decided to do the same and open a cake design studio.
Sugar Song Cakes gives Tucson a fresh interpretation of cake and sugar design. Striving to use local ingredients, regional influences, the very best techniques, each cake is created to be enjoyed both visually and on the plate.
Sugar Song Cakes is a fully licensed and insured commercial bakery, opened June 2011.