The early ideas were around a cherry ripe cake but in the end I wanted to it to be green so we switched to choc peppermint. It had a few sentimental touches. My mum does lots of pavlovas with peppermint crisp on top but I am not a huge pavolva fan. So I stirred crushed peppermint crisp into the frosting for between the layers. I also chose to have Aussie mint slice biscuits instead of mint Oreos even though the latter had a green filling and the former had a white filling. I really loved mint slices as a kid. We also found some mint Tim Tams. As any green lover will know, there just aren't enough green lollies but we also found mint Aero bars, mint Lindt balls, mint Darrell Lea chocolate filled balls, and curly wurlys because they look cute.
- The cake I used was the ultimate chocolate cake which was very dense with a thick crust. It help up well but it resisted trimming with threats of collapse. Perhaps a better cake that could be trimmed easily would work better.
- I made two cakes and sliced each into two layers. I poked toothpicks around the edge to assist slicing the cakes into even layers. It helped even if they still weren't perfect.
- We used white chocolate cream cheese frosting. It was quite soft. I think a stiffer buttercream would have worked better to make it smoother and neater.
- I was nervous about the 4 layers collapsing so I put a chopstick in the middle try and stop layers slipping off. We only had the treat of a little slippage but I noticed there was a crack across the middle of the cake.
- I made the cake and frosted it the day before and put it in the fridge. This worked well as I never would have time in the morning.
- Youtube is your friend for doing the drips. Sylvia took over on this because she had been watching videos online and she did a great job.
- Using a squeezy bottle for the ganache worked well. It was easy to handle without spills to do the drips and when we were ready to use the rest of the ganache to spread on the top of the cake, it was easy to take off the lid and pour it out.
- I really liked the peppermint crisp in the ganache. It gave a bit of crunch, some chocolate specks and lots of mint flavour. (For those outside Australia, peppermint crisp is hard crunchy mint candy covered in chocolate. It shatters nicely when chopped.)
- I think the topping looked a bit messy. There must be an art to arranging chocolates and lollies on top but I have not quite achieved it.
- I will also share a link to Smitten Kitchen's wedding cake post because it is a nice example of how to plan a fancy cake. I can only look on at Deb's preparation with admiration.
Lime and White Chocolate Cheesecake got the thumbs up. All we had to do was use GF biscuits. We used ANZAC biscuits so either GF or non-GF would work.
punch with juice, ginger ale, raspberries, mint, lemon slices and lots of ice. It was ready to offer family and friends as they arrived.
sausage rolls and so did a friend. One of the interesting things about vegetarian sausage rolls is that there are so many versions and I enjoyed trying Trish's.
grubs and we had bought lamingtons and totally forgotten both.
More celebration desserts on Green Gourmet Giraffe:
Avocado pound cake with cream cheese frosting
Baked lemon cheesecake (gf)
Cherry chocolate cheesecake (gf)
Floating malteser cake
Ultimate chocolate cake with green ombre frosting
Vegan chocolate cake (v)
Lime and White Chocolate Cheesecake
200g ANZAC biscuits (GF optional)
100g butter, melted
500g cream cheese, softened
3/4 cup (180g) sour cream
1/2 cup (110g) caster sugar
2 teaspoons finely grated lime rind
1/4 cup (60ml) lime juice
100g white chocolate, coarsely chopped
100g frozen raspberries
100g white melted chocolate and lime zest to garnish
Grease and line a 23cm square cake tin. Blitz ANZAC biscuits in food processor. Add melted butter and mix in food processor until combined. Press into tin and place in fridge for at least 30 minutes (or while you prepare the filling.) Clean out food processor.
Before making the filling, preheat oven to 150 C.
To make filling, blend cream cheese and sour cream in food processor until creamy. Mix in eggs and sugar and then lime rind and juice. Pour into prepared tin and smooth. Sprinkle raspberries and chopped white chocolate over.
Bake at 150 C for 30 minutes or until it is set (I found this the hardest part of the recipe and kept it in for 50 minutes as I found it too wobbly). Leave in oven with door adjar to cool. Then chill at least 2 hours in the fridge (I did overnight).
Drizzle melted white chocolate over the cheesecake. (We used a squeezy bottle to drizzle it.) Then scatter with extra lime zest.
On the Stereo:
Blur: the Best of