Nothing says Easter to me more than Blue Robin Easter Eggs!
As we prepare for Easter, here we share with you our Toasted Almonds Cake, paired with Blue Robin Praline Mousseline with Chocolate Ganache.
To achieve the splattered look of the traditional Robin eggs, just mix cocoa powder with boiled water. You will aim for a medium thick consistency. Once the cocoa mixture is cool, take one of your brushes exclusively dedicated to cake decorating and flick the bristles with your fingers!...be creative and play with the size and look of your cocoa splatter!
We learned this stunning and easy technique from an original feature on the cake blog....so simple and delicious....simply genius!
It is always appealing to match the inside of the cake and its flavors with the exterior decoration. Here the line layers of ganache relate so well to the cocoa splattering:)
Give this technique a try...you will sure impress family and guests with the most delicious and good looking Easter cake of all!
Our Craftsy class " Make-ahead techniques for stunning cakes" is LIVE!
Hello, My name is Ileana Saldivia. Venezuelan born and adopted daughter of Cincinnati, OH, where I reside with my husband and kids. I'm an Architect by trade and a professional baker. I created this Sugar Realm all for myself, and now, I share it with you! It's like my third child, and it makes me IMMENSELY happy. Thank you for being part of my sugar kingdom.