Leave 6 whole cherries to decorate the cake. Wash the cherries, cut in half and remove the cores. Since the cake has a soft and fluffy chiffon base, I will suggest let the cake cool in the fridge for 30 minutes to help the cake keep its shape.Pipe out six cream flowers on the cake and put on the whole cherries. Put the saved whipped cream into a piping bag with a piping tip. Cover the cake with chocolate shavings using a cake scraper to help.Spread and smooth the whipped cream to cover the entire cake. Repeat the process once and cover with the last cake layer. Add some cherries on it, cover with more whipped cream, spread and smooth the cream and continue with next layer. Assemble the cake: Daub a dot of whipped cream onto the cake stand, place one cake layer, brush the cake layer with some cherry-rum juice, put on whipped cream, and smooth the cream on the surface and sides with an icing spatula.Add some cocoa powder or ganache or chocolate sauce to the rest of the whipped cream, beat or mix until well combined. Save some whipped cream to decorate the cake later. In a clean bowl, put together granulated sugar and heavy cream, and use a hand mixer to beat until thickened.Keep the chocolate shavings cool in the fridge. My advice is to ask a friend or a family to help. Mix well and smooth its surface, put in the fridge to cool until set. Grab a deep plate, pour in the chocolate chips, melt the chocolate chips over a bowl of hot water or melt it in the microwave.In a clean bowl, put together chopped cherries, white rum, granulated sugar, and lemon juice, mix well, cover with plastic wrap, and keep it in the fridge to cool overnight.
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