I have been so busy with blogging that I completely forgot about my YouTube channel. But even I am not posting regularly, I do interact with my viewers. They keep asking me about recipes and give me some ideas for videos. One idea was the box cake. I made the cakes, ganache, but lost interest and kept in fridge for a week. When my fridge became overcrowded, I had to finish the cake and finally I completed it two days back.
If you remember, I have done a trunk cake before for a challenge, but at that time, I didn’t do a tutorial. But this time I was confident that I could pull it off with a video and looking at the final video I am happy. This cake has alternating layers of vanilla and chocolate cakes which comes to four layers. For filling I have used mixed berry jam and dark chocolate ganache. And the final frosting is done with ganache. The cake is then finished with fondant accents. I haven’t covered the entire cake with fondant. I used my chocolate fondant, but you can always go for store bought fondant or dark modelling chocolate.
My daughter was so delighted to see the final cake. As the heat was too much in our place, I had to refrigerate the cake until it was ready for delivery. My ganache didn’t even set even after full night’s resting. So I couldn’t afford to keep the cake at room temperature. But if the climate is good, then this cake can be kept at room temperature.
To Make this cake I have used:
One recipe Eggless Vanilla Condensed Milk Cake (click for recipe) baked in a 9″ by 13″ tray
One Recipe Eggless Chocolate Condensed Milk Cake (click for recipe) baked in a 9″ by 13″ tray
Two portions of Dark Chocolate Ganache (click for recipe)
1/2 cup of mixed berry jam
A plywood rectangle fitted with plastic bushes in the corners
Gold Dust and Vodka
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