new innovation

Sharing my new innovation of 2-tier rainbow cake. Have been thinking hard how to design it instead of leaving it plain and white. Finally thought of this idea to have it in 2-tier. Considering the height of the cake and the fridge space, decided to use chocolate compound as coating. Dark chocolate for bottom tier and white chocolate for top tier. Then have some decorations on by pipping the cream. So that the cake can stay at room temperature. But....nv expect the white chocolate to be so diluted that it can't cover the color of the cake well. Trying hard to cream the cake with whipping cream instead but because it is not a sponge cake, the cream just can't stay on too -_-" Feeling lost as it doesn't go as planned. No more idea on how to decorate and get it done nicely. Ok, never mind, it's late so just pack the cake into the fridge and get a fondant to cover up the next day. Who know, bought a black color fondant instead of white. Misled by the big label 'snow white rolled fondant' with a small label 'black'. With no choice, my sister suggested to cream the cake again as the thin cream layer is already chilled in the fridge. Fortunately, it turned out well :) In the end, still able to get the cake design as planned.