Mini cakes

For quite some time I have been wondering why my cakes seem to bulge (which is something that Peggy Porschen's cake never do!), and I came to the conclusion that it's because I always make layered cakes. The mousse simply can't stand the pressure from the marzipan and fondant, and the cake ends up being rounded on the sides.

Studying the sites of Peggy and other amazing cake-making ladies, it dawned on me that they use either mud cake or sponge cake. Both of which isn't nearly as yummy as a layered cake, but I thought I would give it go. So I made a victorian sponge cake soaked in raspberry syrup to add flavor and moist covering the cake in chocolate ganache and marzipan. To use the firmness of the sponge cake I cut out small squares of cake (5x4cm) and put them on top of each other to make miniature cakes.

My friend, H, came round for tea and chic flick, so I gave her the cakes to take home to her family, and I am still waiting to hear the judgement on the taste and texture.

But what ever the verdict is I think the miniature cake idea works.