The Circus is in Town...

I'm delivering Violette's circus-themed cake to her first birthday party in Salem, OR, tomorrow. (You get the scoop on this blog!) The 8-inch and 10-inch stacked rounds are all chocolate -- dark chocolate sponge with a luscious milk-chocolate Swiss meringue buttercream filling and frosting. Whoa. That frosting is good. I was eating it unadulterated, on a spoon, all yesterday evening. Who needs cake?  Comment on this post if you want the recipe, and I'll e-mail it to you (hint, it's from Ron Ben-Israel and it was hard to get). 


The 'tent' part of this cake was shaped from cake pop dough (i.e. cake crumbs moistened with buttercream until they come together into a fantastic sculptural medium!), then covered in fondant. I painted all the red elements you see on this cake, by hand with Americolor gel, since simply tinting fondant red doesn't yield that shiny, candy-apple red I was going for here.