Lets get Social

follow me on culinote

Search this Blog
Sweet Supporters
Power by
Powered by Squarespace

Feature in

Certified Yummly Recipes on Yummly.com

Grocery List


Sweet Friends


my foodgawker gallery
I Cook & Bake with

Check these out


Monica on Foodista

Foodista Food Blog of the Day Badge



Sweet Stats
Protected by

Protected by Copyscape Online Plagiarism Detection

MyFreeCopyright.com Registered & Protected

« FFwD: Gnocchi a la Parisienne | Main | Sweet Kitchen Tips 20 »

HCB: White Velvet Cake with Milk Chocolate Ganache

This past Saturday was my best friends birthday. 

“M” and I known each other for over 20-plus years - more if I really count, but then that means that I’m old, as in really old and who wants to be reminded of that?

“M” and I meet in junior high school.  It was at the bus stop and the new kid in town and she approached me and asked me what my name was, simple as that, straight to the point and fearless.  Turned out we had a lot in common.  After that we pretty much became inseparable, we lived in the same street, only 10 houses away from each other.  Summer were spent by the pool, at first splashing, and then as we got older trying to pick the cool boys up.  She has been there thru my first kiss, my first boyfriend, my first heartbreaks, my freaked outs, my many moves around the city and then out of the country.  We have lived together, we have traveled together, we have each other’s backs.  She has witness all of my failures, my success and everything in between. And she has always been there, a steady beacon to my chaotic life. I cannot image my life without her in it. It just would not make sense.

While we live in different cities, she is the kind of friend that we only need to talk once in a while, and when we do, is like catching up from where we left of the last time. I trust her with all of my secrets and know that we will grow old together, sitting in a rocking chair, recalling all of our past and still looking forward the future.

She is funny, smart as a whip and beautiful inside and out.  She is a woman that is full of flair, finesse and style.

And this cake reminded me of her. 

This weeks cake is a simple cake, that when done can stand up to the most complicated cakes out there and still kick butt - proving once more that it does not need to be an over the top production, simple is ALWAYS better. It is delicate and paired with this rich milk chocolate ganache only enhances it’s buttery flavor.

The book did not have any pictures so, we were pretty much were free to use our imagination in how to decorate it and thinking about my best friend, made me go the route of a simple, delicate way, but full of flair.

As always I followed the recipe, except that I replaced the vanilla with almond extract, instead of using all milk chocolate in the ganache, I replaced 100 grams of it with 60% cacao chocolate, to make it not so sweet and to give it a nice balance of flavors.

The cake came together pretty fast and it baked fully at the 30 minute marked.  For once I had not issues when it came time to split it in half - I used my handy cake divider and had two equal slices in not time.  If I do it again (most likely), I would do some extra ganache, mainly because I realized that I was not going to have enough to really fill the cake – and I love a cake that has quite a bit of filling between the layers.

I used some of the left over fondant from my cake decorating class and made some daisies to give it a punch. I think it turned out better that I expected and thus far, it is one of my favorite cakes that I have done for the group.


Tom: “It’s much better than I expected, I love the chocolate, its not to sweet and not to strong, and the cake carries it well.  It’s very crumbly and I do wish it had more filling in the middle”

The little man: “It’s really good, like dad say, I like that it’s soft”

As for my take, I also like it.  I love the almond flavor of the cake and how it paired up with the chocolate, but then anything that has almond will always get my vote.  Would I change anything to it, probably not.  Like Rose mentioned this is a pretty good “GO TO” recipe because the cake can hold any flavor, works well as any sized and the end results are pretty great.

So “M” here is to you, I may not be there for your birthday this year, but as always, the best part in a birthday is that piece of cake.  Here is yours.

If you want to check out the rest of the group take on this week’s cake choice, visit us here.

Reader Comments (15)


Fantastic! Love those blue flowers and the spikey sides.

January 10, 2011 | Unregistered CommenterMendy

B E A utiful!!!

Okay, I know.. cheesy comment.. but that's what I felt like saying after seeing your cakes.

Glad this cake is a hit among the boys! Love the spikey sides - did you pipe those?

And the blue daisies look super cool and pretty! Picture looks awesome, as always.

January 10, 2011 | Unregistered CommenterJenn

I have always wanted to take a fondant class and now, looking at how pretty your cake turned out with the fondant blue flowers, I am going to see what I have available for classes close by. Simply gorgeous!

Your post to your best friend made me teary eyed, I know she loved it =). You have the most stunning photos too.

(Thank you for all your wonderful comments, I have missed everyone and hopefully work will start settling down so I can continue doing what we all love, bake.)

January 10, 2011 | Unregistered CommenterShandy

What a gorgeous, delicious looking cake! Girl, you are a true inspiration...as always, thanks for sharing :-)

January 10, 2011 | Unregistered CommenterSamCyn

gorgeous cake. the flowers are so striking! i don't have very good luck frosting cakes. mine are always ridiculously crumbly and end up looking like a mess.

January 11, 2011 | Unregistered CommenterCooking Agents

Very pretty Monica! Brilliant idea to use almond extract.

January 11, 2011 | Unregistered CommenterVicki

Really pretty cake! I especially like the blue flowers. They really give the cake a nice touch. You should consider entering this cake into Recipe4Living's 5th Birthday Recipe Contest! The site is turning 5 years old, and we're giving away a Scharffen Berger gift basket to the top birthday cake that's submitted!

January 11, 2011 | Unregistered CommenterSophia

Beautiful cake! I love the blue flower and chocolate color combination! And, your pictures are stunning as always.

January 11, 2011 | Unregistered CommenterAndrea

Absolutely beautiful cake and your story about your dear friend. Friends are precious treasures. Your postings are an inspiration. Thank You!

January 11, 2011 | Unregistered Commenterlola

That cake is absolutely gorgeous! We'd love if you could enter it into theRecipe4Living 5th Birthday Contest! You could win a huge gift basket full of Scharffen Berger gourmet chocolate!

January 12, 2011 | Unregistered CommenterKathryn

Lovely, Monica! And Happy Birthday to your best friend. I am about to take a fondant class, and seeing your decor makes me even more excited.

January 12, 2011 | Unregistered CommenterJoan

very pretty! love how you frost the ganache and the blue flowers very pretty!

January 13, 2011 | Unregistered Commenterfaithy

What a gorgeous cake!!!! Love the pop of blue on the chocolate icing~

January 14, 2011 | Unregistered CommenterLiz

Monica, I love your cake, and your post about your friend is lovely. When I worked at Craft, we made a milk chocolate ganache tart with about 1/3 dark chocolate in it, so I know your cake was delicious. And almond flour! Great idea!

January 14, 2011 | Unregistered CommenterSarah the Bear

YUMMY!!! Looks so delightful!

Year Old Birthday Party Ideas

November 10, 2011 | Unregistered CommenterErica

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
All HTML will be escaped. Hyperlinks will be created for URLs automatically.