In the spirit of drinking wine more intentionally (while still gravitating toward the beauty of a bottle from time to time – #noshame), here’s the next in my Cheers to the…
I made this cake for two sweethearts, their love and youth as effortlessly balanced as her hand in his. Her champagne colored dress, a rare standout in the sea of white, sparkled and shined in contrast to his stately navy. They circled and swayed as the record player spun with just the right crackles and scratches. “Hold me close and hold me fast, the magic spell you cast. This is la vie en rose.”
The piano keys flickered with the candlelight, the brassy trumpet and raspy voice slowed time, and I felt purely at ease, for a moment, the high we makers chase was firmly in my grasp. Romance has that effect on me.
Inspired by young love, by their song, this is the Cake en Rose, or Le Gâteau en Rose, if you will.
“When you press me to your heart
I’m in a world apart
A world where roses bloom
And when you speak, angels sing from above
Everyday words seem to turn into love songs
Give your heart and soul to me
And life will always be la vie en rose.”
To all you hopeless romantics out there!
p.s: Eventually, you’ll be able to see all the wedding details I created for Les and Brittni on my portfolio site, so stay tuned.
Rose Water Chocolate Chunk Layer Cake with Rose Water Frosting & Rose Macarons
About this Recipe: Because I wanted a smaller layer cake, I baked a 9×13 pan and used a 5” biscuit cutter to create the round layers. Alternately, you could use 3 6×2-inch round springform pans. Split them in halves horizontally if you want even more layers. The cake layers are separated by thin spreads of red currant jam. Overall, the cake is light, floral, and fruity with bites of dark chocolate and a hint of fall flavors. (more…)