Triple chocolate cappuccino sour cream pound cake Graduation
The butter cream icing on the very top (white) is a German cooked butter cream using Dr. Oetker pudding powder. It's yummy. The lighter chocolate icing is flavored with French Vanilla Cappuccino powdered mix that I got from Sam's Club, and the darker icing was the same with more cocoa added. The school logo was made from gum paste and then chalked, but the small lettering was royal icing. Roses were just plain old butter cream. Thanks for looking!
Comment
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Comment by Linda Wolff on January 10, 2012 at 9:04pm
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This is that recipe you asked me about, Tim. It's the one in my blog post. It is so worth trying out. It's not hard, but oh my gosh!! It has that European tort taste to it. We used to live in Germany when we were young and newly married (hubby and me-he came from Germany) and the desserts and pastries are just out of this world. If anything inspired me, it was living in Germany for about a year and a half.
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Comment by Timothy Jansen on January 10, 2012 at 8:36pm
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This is GREAT Linda...! I wish I could get you to make my birthday cake someday (you've got to have a dream...)
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Comment by jagdish tiwari on July 20, 2011 at 9:21am
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lot of good work
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