Given that it's my only RHC cake this month, I am hoping having made the multi-component Holiday Pinecone Cake will keep me in the good graces of the Heavenly Bakers.
In this recipe, a thin layer of chocolate sponge cake is filled with a ganache laced with toasted chopped almonds, rolled into a log, shaped into a cone, and...covered with a homemade chocolate rolled fondant. *eek*
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