I made this cake for my mom’s birthday, which we celebrated early, because her birthday is actually today — yes, on Mother’s Day this year! So, since doing twice the cake would have been a terrible idea (well… ok yes, still a bad idea) — we went with this cake instead. Weeks ago I showed my mom the cakes I liked and had saved on Pinterest, and the William Sonoma version of this cake was her favorite.
So naturally, I thought — well, I can do that.
And this is my version of that cake.
This is a rich hand-mixed chocolate cake, with chocolate salted-caramel filling and espresso buttercream frosting. The African Violets and leaves were made from fondant. And a last minute decision to add a little Oreo “dirt” for a little better contrast between the frostings.
Happy Mother’s Day, Mom!
(And happy birthday too).
I love you.
(2 4-inch rounds, 1 6-inch round, 6-layer sculpted cake; serves 1″ portions for 12 people).