I use to get away with not having to temper chocolate before melting and making cool shapes. But in the current humid and warmer weather, it's not a great idea.

It melts and it doesn't re-set. I think its my cue to learn how to actually temper chocolate.

In the meantime though, I can make loads of chocolate ganache, chocolate dipped goodies, shaved chocolate, piped chocolate, chocolate borders, etc etc. And yes, it is a pretty messy job. If it's too warm, it's too runny and if it's too cold, it sets before you can pipe and shape it. Many nights, chocolate is not my friend.

But its everywhere. And if it's not, then cocoa is.

It is just that popular in cake form! Almost as popular as my Chocolate Caramel Ombre Cake. Another variation below.

Oozing from the inside... Happy Straya Day (for yesterday!)

A very dear friend of mine from Melbourne was visiting Sydney this weekend as it was his godsister's 30th Birthday. Got to catch up a little this afternoon with some authentic Viet food which was awesome too :)

There's something about turning 30... a special milestone in one's life and he actually had the wicked thought of making her a clown cake instead. She is petrified by clowns and thought it would be funny. Maybe... but perhaps for a 16th or 21st! Lucky we went for the sweet and elegant!

A thicker layer of salted caramel in the layers, soft whipped ganache and finished with Hershey's salted Pecan Chocolate Shards. YUMMY they all said.

So happy everyone raved... but there's always room for improvement =D

Nerve-wracking when you least expect it! What if my layers turn out uneven? What if the cake is too dry or too dense? What if the caramel is soaked up and doesn't leave distinguished layers? So many little things run through your mind... but this turned out so well. And now, I count the endless possibilities that this cake can make! 

Here we have 4 layers from vanilla to caramel to choc caramel to chocolate, sandwiched with gooey delicious salted caramel frosting and finished with whipped chocolate ganache. It sounds very sweet but the added use of natural (home made, I might add) yoghurt and almond meal brings upon a balanced texture and flavour. A new favourite of ours!