Perfect Party Cake: Dorie And The Daring Bakers
It was bound to happen that one of these days the Daring Bakers would tackle a Dorie Greenspan recipe. Her last volume, Baking From My Home To Yours is filled with delightful, well written and fail proof desserts, pastries and treats. I had my share of baking from her book and I was delighted when Morven, our host for March announced that we would all be making her Perfect Party Cake. I have made it several times this year for different birthday parties and occasions and I have fallen in love with the textures and tastes of both the cake and the buttercream. I believe it has become the cake I use the most for building tiered cakes or "party cakes".
Since I always make it according to the person’s wishes when he/she orders, I rarely get the chance to play around with the decorations or flavors. Not this time! Boy, did I have a blast with this one! It’s been a while since I selfishly made a cake with all the ingredients that I like. I appreciate that we could take liberties from the original recipe and add our own touch with the fillings, shapes and decorations for this Perfect Party Cake.
There was no special occasion in sight when I made the cake at the beginning of the month, so I went for four 4 inches round ones rather than one large one. That became of a great advantage when my neighbor decided to host an impromptu birthday party for her twins' little friends, twins also this afternoon. All I had to do was thaw the filled cakes and the buttercream last night and decorate this morning. The two different cakes pictured in this post were made earlier this month but I kept the same decorating idea for the twin girls. Perfectly girly and yet different enough that they would each have their own. Worked like a charm!!
I love (small word) rhubarb and when I saw the perfect red stalks making an appearance on the market shelves earlier this month, I bought a whopping 10 pounds of them and made preserves to be used in different desserts throughout the year. The original recipe for the Perfect Party Cake uses raspberry as the filling in the cake layers but I could not resist using the fresh rhubarb jam I had just made. That was until B. got word of my plan and gave me the "I don’t like rhubarb" story all over again. Either he bit into a raw stalk one time or I just don’t get it….with plenty of sugar rhubarb is just heaven to me. Must be his aversion to shreds and strands, but I" go back to that later. I hesitated for a minute and then remembered the jar of Chocolate and Raspberry jam that Guillemette had sent me along with the pink praline and that I was saving for a special occasion. The Daring Bakers' monthly post is a special occasion so there you go! We had the perfect "His and Hers Perfect Party Cake"
The other little flavor playing around that I did was to replace the lemon zest in the cake batter and the lemon juice in the cake buttercream with Meyer lemon zest and Meyer lemon juice. It was a nice and subtle citrus addition, milder than regular lemon enhancing the rhubarb and chocolate-raspberry without being bitter or harsh. For the tops of the cake, I parted from Dorie’s recipe once more as she uses grated coconut to decorate the cake and I live with an anti coconut husband. It is not so much the flavor but once again it is the consistency "all those shreds!"…ah well, honey you are in for a rude life with me….but once I got started with the chocolate I made enough for two cakes, so no coconut for me either (that gives me the excuse to make the cake again!). The chocolate shavings are white chocolate and pink tinted white chocolate melted and swirled together on a slab, left to cool and then scraped to obtain shavings.
As you can see I love dots, polka dots, mini dots, big dots…more dots! I made a batch of small macarons, some pink, some red, some swirled for one cake and with the other I tinted the buttercream and used a large and a small plain tip to pipe dots. The macarons went on the rhubarb cake and the dots on the chocolate-raspberry one, happy happy!!! Now that I think about it I bet that a rose flavored buttercream would have been great with the rhubarb. Again, there is always next time!!
Thank you Lisa and Ivonne for the tremendous work you do each month to keep this group going! Thanks again Morven for a great time in the kitchen! Please check out all the other Daring Bakers' creations.
Perfect Party Cake, adapted from Dorie Greenspan:
For the Cake:
2 1/4 cups cake flour (1 cup cake flour = 1 cup all purpose – 2 Tbs)
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups whole buttermilk
4 large egg whites
1 ½ cups sugar
2 teaspoons grated Meyer lemon zest
1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature
½ teaspoon pure lemon extract
For the Buttercream:
1 cup sugar
4 large egg whites
3 sticks (12 ounces) unsalted butter, at room temperature
¼ cup fresh Meyer lemon juice
1/2 cup seedless chocolate – raspberry preserves stirred vigorously or warmed gently until spreadable (for 2 cakes)
1/2 rhubarb preserves (for the other 2 cakes)
About 1 ½ cups white chocolate shavings
Centre a rack in the oven and preheat the oven to 350 degrees F. Butter 4 4-inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.
Sift together the flour, baking powder and salt.Whisk together the buttermilk and egg whites in a medium bowl.Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.
Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the buttermilk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the buttermilk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter between the four pans and smooth the tops with a rubber spatula.Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean.
Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners. Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).
To Make the Buttercream:
Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream.
Remove the bowl from the heat. Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes. Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes. During this time the buttercream may curdle or separate – just keep beating and it will come together again. On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more. You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.
To Assemble the Cakes: (directions for one, repeat for the other 3)
Using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half. Put one layer cut side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper. Spread it with one third of the preserves. Cover the jam evenly with a layer of buttercream. Top with another layer, spread with preserves and buttercream and then do the same with a third layer. Place the last layer cut side down on top of the cake and use the remaining buttercream to frost the sides and top. Press the chocolate shavings into the frosting, patting it gently. Tint some remaining buttercream with your favorite colors and pipe large and small dots of different colors with plain decorating tips. You can also decorate with macarons (recipe here)
The cake is ready to serve as soon as it is assembled, but it’s best to let it sit and set for a couple of hours in a cool room – not the refrigerator. Whether you wait or slice and enjoy it immediately, the cake should be served at room temperature; it loses all its subtlety when it’s cold. Depending on your audience you can serve the cake with just about anything from milk to sweet or bubbly wine.
The cake is best the day it is made, but you can refrigerate it, well covered, for up to two days. Bring it to room temperature before serving. If you want to freeze the cake, slide it into the freezer to set, then wrap it really well – it will keep for up to 2 months in the freezer; defrost it, still wrapped overnight in the refrigerator.
Botacook March 30, 2008 um 7:06 am
Je suis aussi une fan absolue de la rhubarbe, je ne peux donc que t’applaudir pour ces gâteaux qui sont en plus vraiment très beaux!
Bake with heart March 30, 2008 um 7:26 am
this so cute, i love your macaron swirl decoration 🙂
zorra March 30, 2008 um 7:27 am
Looks just perfect! Mine is a disaster. 🙁
Anonymous March 30, 2008 um 7:34 am
This is a beautiful looking version of the cake.
Karen Baking Soda March 30, 2008 um 7:37 am
Swoon! As I’m reading more and more blogs I feel more and more humbled. Love the pink and the twin idea, almost similar appearance but different personalities!
fanny March 30, 2008 um 7:39 am
your cake looks adorable. I bought a bunch of rhubarb yesterday, and as it was baking, I wondered why on earth I don’t use rhubarb more. It’s so delicious and fragrant!
Cakespy March 30, 2008 um 8:07 am
Gorgeous, gorgeous, gorgeous! This goes above and beyond!
Peabody March 30, 2008 um 8:12 am
They both turned out so cute. I love polka dots too.
I agree, I really loved the freedom we got to play around with this one.
KJ March 30, 2008 um 8:13 am
Rosa's Yummy Yums March 30, 2008 um 8:20 am
It looks so pretty with that lovely decoration! A gorgeous looking cake! Great job, as usual…
Lunch Buckets March 30, 2008 um 8:34 am
Sweetest little cake ever – just gorgeous!
Pixie March 30, 2008 um 8:34 am
Your cakes are exquisite. And my hub is anti-rhubarb too. (that’s another story in itself)
Kelly-Jane March 30, 2008 um 8:42 am
Well done, beautiful cake and all my favourite colours too!
Barbara March 30, 2008 um 9:08 am
Oh Helene that is the prettiest cake I have ever seen. I love pink. I wish you lived here to make that for my birthday.
Anne March 30, 2008 um 9:10 am
That looks wonderful! I’m eagerly waiting for the macaron tutorial! 🙂
Manggy March 30, 2008 um 9:15 am
Wow! I am loving the cute macaroons 🙂 Beautiful interpretation!
I have no idea what the taste of rhubarb is. It’s quite rare here. Coconut, though… Your husband I will get along very well! :p
Anonymous March 30, 2008 um 9:20 am
wow those are very cute …so girly girly…love the pretty shades of pink! gorgeous I must say!
Anonymous March 30, 2008 um 9:32 am
Cute and delicious! Love the addition of white chocolate. Don’t like the feel of coconut either.
Babeth March 30, 2008 um 9:37 am
Super cute Darin Bakers production! Great job.
Anonymous March 30, 2008 um 9:50 am
Tiens, moi aussi je l’ai décoré avec des macarons…Ah ces françaises et leurs macarons, lol !! Comme toujours, yours is stunning !
Dharm March 30, 2008 um 10:09 am
Helene, Can you cakes get any better??!!! Just superb! I really need to try some rhubarb..neer ever had it. And the Choc Rasberry Jam sounds simply amazing as well. Can you PLEASE come visit???!!!! 🙂
chriesi March 30, 2008 um 10:41 am
Cannelle Et Vanille March 30, 2008 um 10:47 am
Absolutely gorgeous! I’d be a happy girl if someone made me a cake like that!
Sara, Ms Adventures in Italy March 30, 2008 um 10:54 am
I love the macaron decorations! 🙂
Anonymous March 30, 2008 um 11:01 am
Perfection! Love, love, love the dots!
Isabelle Lambert March 30, 2008 um 11:17 am
j’aime beaucoup ce look " frais" et printanier…c’est magnifique 🙂
Meeta K. Wolff March 30, 2008 um 11:31 am
you are a true artist Helen. I love the decoration idea! So picture perfect!
Chris March 30, 2008 um 11:35 am
okay, seriously – this is one fabulous cake. I love everything about it! The first picture is so feminine that every girl should have one of her own.
Gretchen Noelle March 30, 2008 um 11:43 am
As always, your ideas just amaze me! I mean who would think to make two colors of white chocolate, swirl them and the fleck them for the top? Tartelette, of course! I so miss rhubarb and thought it was a wonderful idea in between layers here. Gorgeous mini cakes!
Anonymous March 30, 2008 um 11:50 am
You are an amazing baker. I enjoy your posts.
I’m ashamed to say I’ve never had rhubard. I must try it.
Sheltie Girl March 30, 2008 um 12:16 pm
This looks and sounds simply decadent and sublime. Whether it is your rhubarb preserves or your chocolate and raspberry spread with praline…both sound wonderful in this cake. Fabulous job Tartelette!
Natalie @ Gluten A Go Go
Anonymous March 30, 2008 um 12:22 pm
What a pretty cake! And I like your new header, btw 🙂
Anonymous March 30, 2008 um 12:30 pm
Another exquisite dessert; you are a brillant baker!!! Where did you get the rhubarb, I haven’t seen it yet? Rhubarb gets a bad rap sometimes as my husband also doen’t like it. My daughter in Alaska has a giant rhubarb patch in her garden,lucky her.
Ben March 30, 2008 um 12:35 pm
This is my favorite time of the month, when I get to see what other daring bakers did with their challenges. I loved the fact that we could play with our cakes this time. I just wish I could decorate as beautifully as you do 😀
L Vanel March 30, 2008 um 1:06 pm
Absolutely gorgeous cake. Thank you for your help along the way… Your use of tinted white chocolate is inspiring as well as the beautiful presentation.
Vanillaorchid March 30, 2008 um 1:18 pm
Pink is one of my favourite colours..your cake is adorable and beautiful. The way you decorate the cake is so wonderful.
I love dots as well no matter big or small 😀
Ginny March 30, 2008 um 1:27 pm
I love this cake! I made it recently for my boss’s birthday and it was a huge hit. I’m always intrigued by your use of rhubarb in desserts…i really need to put that on the list to try! 🙂 Looks delicious!
Tarah at Genesis of a Cook March 30, 2008 um 1:31 pm
How cute! Your cake just looks adorable! Great job on this months challenge!
Lori March 30, 2008 um 1:39 pm
Looks great as usual. I love your decorations. You always "accessorize" so nicely.
I have tried to become a Daring Baker. I have written to them three times. Do you have to be accepted? I am so sad and would just love to be a part of this wonderful group.
Bridget March 30, 2008 um 1:56 pm
Absolutley gorgeous! THIS is what I want my nexy birthday cake to look like!!!
Cakebrain March 30, 2008 um 2:00 pm
Your cake is gorgeous! I agree with your husband…hate the texture of coconut but I LOVE the flavour!
Sarah March 30, 2008 um 2:10 pm
Oh how I wish I could decorate like that! Great job…they are adorbale!
Anonymous March 30, 2008 um 2:21 pm
Your cakes are just beautiful! I love polka dots too.
glamah16 March 30, 2008 um 2:32 pm
What a fun feminine cake! I love the use of macroons. And the rhubarb addtion is the most unique cincept. I just love decorating cakes and seeing what everyone else comes up with. The possibilities are endless!
monica March 30, 2008 um 2:34 pm
ohhhh helen! absolutely stunning! i love the macarons garnish and the rhubarb filling. that must have been so much fun to make 🙂
Anonymous March 30, 2008 um 2:40 pm
Your cakes look absolutely charming. I bet those twins squealed with delight when they saw their cakes.
So pretty. I love the sound of that chocolate raspberry.
Nice changes Tartelette.
Anonymous March 30, 2008 um 2:47 pm
This is the cutest cake. It makes me want to make the cake again. Amazing job on the decorating.
PheMom March 30, 2008 um 3:33 pm
Absolutely lovely! I love the small cakes and the macarons on the side.
Jerry March 30, 2008 um 3:36 pm
Part of me may not be able to cut into the cake because it is too cute! However, eventually I would! Great job!
amanda. March 30, 2008 um 3:51 pm
Oh wow, those are gorgeous!
And you’ve inspired me. I’ve never had rhubarb so I’m gonna go on a search this afternoon for some. 🙂
Mcwhisky March 30, 2008 um 3:52 pm
Prettily done! Love em'!
Anita March 30, 2008 um 3:53 pm
I think I recognize those towels!:) Gorgeous, gorgeous! They do look so festive and party perfect!
Suzana March 30, 2008 um 4:01 pm
That’s a lovely pinkie cake!
Nemmie March 30, 2008 um 4:09 pm
Absolutely gorgeous, both of them. I love the delicate pinks! Those were very lucky little girls, indeed 🙂
Deeba PAB March 30, 2008 um 4:22 pm
Pretty in pink…& quite magical. Love the polka dots & the his & hers versions!! This was a really creative month with the DBs…GREAT CHALLENGE!!
MyKitchenInHalfCups March 30, 2008 um 4:25 pm
Lordy it is is so fun to watch you play!!
I absolutely love the rhubarb idea! Awesome!
Joy March 30, 2008 um 4:29 pm
Bloody beautiful as ever!
Anonymous March 30, 2008 um 4:29 pm
I liked that we could play around with this one too. The use of rhubarb was a fabulous idea and your cake looks gorgeous!
Deborah March 30, 2008 um 4:39 pm
They are both gorgeous and sound delicious!
RecipeGirl March 30, 2008 um 4:47 pm
Yours truly turned out as perfect party cakes. SO CUTE!
Veron March 30, 2008 um 4:50 pm
love how girly this look! Great job , Helen!
My Sweet & Saucy March 30, 2008 um 4:50 pm
Your cakes turned out lovely and I can’t wait to try the cake recipe since you said it was one of your favorites!
breadchick March 30, 2008 um 5:16 pm
Absolutely adorable! And it was nice, wasn’t to just play with a cake for once versus having to make it to order! As usual, I love baking with you every month.
Judy March 30, 2008 um 5:21 pm
What awesome cakes! I agree that the cake is a winner.
Anonymous March 30, 2008 um 5:30 pm
What a happy pink cake!
June March 30, 2008 um 5:53 pm
As usual, your cake looks wonderful!
Unknown March 30, 2008 um 6:31 pm
These cakes are just precious! I love the decorations…I bet those girls were just thrilled.
Anonymous March 30, 2008 um 6:37 pm
Those twins must have been thrilled to each have a Tartelette cake for her own! I’m glad this cake gets high marks from you as it is now my favorite recipe as well.
Gabi March 30, 2008 um 6:47 pm
Love the polkadots! Perfect job!
Anonymous March 30, 2008 um 6:50 pm
I’d have to side with B. on this one… I’m not a rhubarb fan, either. Childhood trauma. 😉
But… both cakes are gorgeous!!
myriam March 30, 2008 um 6:58 pm
super cute and elegant as always, just the way you do it baking-queen!
kellypea March 30, 2008 um 6:59 pm
So funny. I checked her last night after midnight and you didn’t have your lovely cakes up yet and the next time I check, I’m at the end of a very long line! You’re amazing.
I love all the great tips and info you always provide, Helene. I, too much have chomped into a raw piece of rhubarb once upon a time and have not been bold enough to give it a go, so thanks! My hunkster doesn’t like shreddy stringy things, either. What IS that? Regardless, you always inspire me with your creations. Thanks for the great read.
Laura Rebecca March 30, 2008 um 7:01 pm
Simply stunning. You did a marvelous job!!!
Alpineberry Mary March 30, 2008 um 7:14 pm
Gorgeous results as always! It’s very girly and beautiful.
marias23 March 30, 2008 um 7:18 pm
Helene, your creations are always mouth-wateringly picture-perfect! I love your variations with rhubarb and chocolate raspberry. J’adore!!!
maybelles mom March 30, 2008 um 7:34 pm
how gorgeous! I love rhubarb and I am always looking for more recipes.
creampuff March 30, 2008 um 8:38 pm
Oh, Ms. Tartelettey! It’s all just so pretty and beautiful. I want to wear that little cake on my finger like a ring!
sher March 30, 2008 um 8:42 pm
Did you hear ? Did you hear me scream "Oh, My God!!!", when your site opened on my screen and I saw that cake?? I knew you would have a fabulous cake–and you did!!!! 🙂
Faery March 30, 2008 um 8:56 pm
What wonderful cakes I love them they look so happy and delicate and delicious too :9 yummmm
[email protected] March 30, 2008 um 9:06 pm
oooo so pretty and girly and looks delicious too!!! Must take myself over to your neck of the woods for a crash course in cake deorating!!!!!
eatme_delicious March 30, 2008 um 9:06 pm
Wow!! What beautiful little cakes. And you even made macarons to go on the sides. I love the idea of the tinted pink white chocolate shavings. Your baking is so inspiring!
Gloria Baker March 30, 2008 um 9:25 pm
Lovely cake is so really belle, tres belle!!! Congrats!!!! xxxxGloria
mimi March 30, 2008 um 9:29 pm
gorgeous photos as always! and what a fluffy, soft looking mini cake!
Tammy March 30, 2008 um 9:31 pm
You are sooooo clever!! this cakes looks so divine and makes my effort look so sad!
Chez Us March 30, 2008 um 9:40 pm
This is beautiful! Great job as always, Helen.
cookworm March 30, 2008 um 9:52 pm
Beautiful job on the cakes – I also did polka dots! The idea of rhubarb filling is seriously making me drool. 🙂 The pink coconut is a cute touch, too!
Susan @ SGCC March 30, 2008 um 9:59 pm
That is one of loveliest cakes I have ever seen! It is truly a work or art, Helene. I am speechless (for once)!
Proud Italian Cook March 30, 2008 um 10:13 pm
Georgeous beyond words!!!
Anonymous March 30, 2008 um 10:14 pm
Your cake decorating skills are amazing! Your cake is lovely.
Anonymous March 30, 2008 um 10:22 pm
Looks absolutely beautiful!! I love the idea of rhubarb filling, and your pretty pink shavings are just lovely!
Anonymous March 30, 2008 um 10:27 pm
Holy-moly!!! You are amazing! It never occurred to me to freeze it…. My world has changed for the better because of you, thank you. Love what you’ve done – genius.
Cynthia March 30, 2008 um 10:42 pm
I hope you never get tired of me telling you how much in awe of your work I am.
Half Baked March 30, 2008 um 11:00 pm
You always amaze! GORGEOUS! what more can I say?!?
Morven March 30, 2008 um 11:00 pm
Cute as a button!! I’m still blown away by the creative variances in flavouring. I never would have thought to use rhubarb. Yum
Brilynn March 30, 2008 um 11:01 pm
I can’t believe you stuck macarons onto your cake! You’re awesome!
Anonymous March 30, 2008 um 11:08 pm
Beautiful! Such a perfect decorating job!
Valerie Harrison (bellini) March 30, 2008 um 11:15 pm
Your cakes really are amazing Tartlette. I love how you had his and hers:D
Indivara March 30, 2008 um 11:26 pm
I just saw the cake and it looked so good that I had to swoon. I love your use od rhubarb. I am definately going to try this.
Anonymous March 30, 2008 um 11:32 pm
What a beautiful cake! I love the way you decorated it!
Obsessive Foodie or Food Addict….You Decide March 30, 2008 um 11:48 pm
OH MY!!!!!!!!! I don’t know what to say. This is truly a piece of art…..a yummy one, but a piece of art!!!! I can’t even think of anything smart a$$ to say….so unlike me. Your desserts turn me into a softy where the compliments are concerned. sheeesh *blush*
jasmine March 30, 2008 um 11:58 pm
Oh, this is just so pretty!
Jerri at Simply Sweet Home March 31, 2008 um 12:38 am
this looks absolutely fabulous!
We are… March 31, 2008 um 12:58 am
What wonderful photos and cakes! Its nice to induldge in our own desires sometimes, huh? Well done, I really enjoyed this months challenge too.
Katy March 31, 2008 um 1:10 am
oh my goodness, i’m speechless. rhubarb! how amazingly wonderful — i bet this tasted amazing, and it looks absolutely out of this world stunning!
Merav March 31, 2008 um 2:08 am
Not only are your cakes stunning – your fillings sound out of this world!!
Anonymous March 31, 2008 um 2:21 am
Aww, that’s a beautiful cake! Great job!
Oh for the love of food! March 31, 2008 um 2:23 am
This has to be THE little girl’s Dream Birthday Cake, Helen! How fabulous! Every Little Girl should have one for her Birthday ;o)
Anne March 31, 2008 um 2:48 am
The cake is so stunning and P-E-R-F-E-C-T 🙂
sandhya March 31, 2008 um 3:24 am
The cake looks beautiful…
Evelin March 31, 2008 um 3:32 am
Theses cakes look delicious! I especially like the pink topping of white chocolate, it’s as girly as it gets.
Sabra March 31, 2008 um 4:39 am
Holy cow! That is beautiful!
Suganya March 31, 2008 um 6:50 am
The pretties I have seen yet. The polka dot takes it to the next level. Amazing work of art.
Cakelaw March 31, 2008 um 8:47 am
Helene, your cake is sooooo pretty in pink. Love it!
Amy March 31, 2008 um 9:37 am
Wow these are adorable! I love the tinted chocolate and the mini macarons. 🙂 A beautifully done challenge as always!
Anonymous March 31, 2008 um 11:50 am
This is actually a Nick Malgieri recipe (from Perfect Cakes) and I have made it for years. I have made it with lemon and raspberry together. It is by and large a great cake.
Anonymous March 31, 2008 um 12:28 pm
What a beautiful cake! It’s so much fun looking at all of the blogs and seeing the Daring Baker results. I’m starting in April!!
Eileen (passions to pastry)@
Unknown March 31, 2008 um 12:43 pm
I have a coconut-averse husband too, but I just bring everything with coconut to work!
I’m very new to using rhubarb, and this is the second post talking about rhubarb preserves. I am now on a mission to track some down! I still marvel at how something that my brain still interprets as celery can turn into something so delicious.
Anonymous March 31, 2008 um 12:45 pm
Beautiful job, as usual! Love the polka dots!
Beth March 31, 2008 um 1:20 pm
Linked to you thru Thursday Night Smackdown, and have been enjoying your posts. That’s a very cute little cake! Is there room for another Daring Baker? I’d like to join you guys for May’s challenge.
Sarah March 31, 2008 um 1:24 pm
Delightful! I love the idea of rhubarb jam.
Ruth Strong March 31, 2008 um 1:56 pm
Ooooh how elegant and fun do yours look!!!!
Cheryl March 31, 2008 um 2:20 pm
That is like the most beautiful little girls birthday cake ever. I couldn’t even have handled something that pretty being made for me when I was younger, let alone know too. Another ingenious creation.
Stella March 31, 2008 um 2:55 pm
wow, i’m so impressed by your cake!
You’re one talented baker!
Kim U March 31, 2008 um 3:13 pm
Those are so cute!
Anonymous March 31, 2008 um 3:16 pm
your creativity is amazing!! it is so cool to be able to see something that you actually wanted to make!!
M.T. March 31, 2008 um 3:18 pm
Wow¡¡¡¡¡ Your cake is wonderful, and with macarons.
It´s so nice¡¡¡¡¡
Katie March 31, 2008 um 3:22 pm
Your cake is absolutely adorable. I love the decorations and colors.
Jenny March 31, 2008 um 4:28 pm
Oh my those are lovely…. they don’t even look like the same cake I made!
And your flavor combinations sound wonderful.
Chou March 31, 2008 um 4:41 pm
I’m happily joining the loving throngs to send my own little accolades your way. Rhubarb. So good.
kitten March 31, 2008 um 5:24 pm
what adorable little cakes. i love the flavor combos you chose. i enjoy reading your blog so much !
Annemarie March 31, 2008 um 5:30 pm
Oh hooray – I knew you’d do something fun an beautiful once we were given no creative restrictions. 10 pounds of rhubarb though – :o!!!!!
Anonymous March 31, 2008 um 6:24 pm
Oh, you and those macaroons…! Incredible, simply incredible. I think after 133 comments though, it’s all been said already!
test it comm March 31, 2008 um 8:21 pm
Your cake looks amazing! I really like the sound of the rhubarb jam filling!
Lis March 31, 2008 um 9:04 pm
Smashing, sweetie! Love the flavor combos and they are just gorgeous. 🙂
Andrea March 31, 2008 um 9:13 pm
Wow, those are some seriously cute decorations! What fun!
Laura March 31, 2008 um 9:51 pm
Oh they are oh so pretty!
Michelle March 31, 2008 um 10:54 pm
WOW is all I have to say and everything on your blog looks just so yummy!
Georgia March 31, 2008 um 11:27 pm
Rhubarb – GENIUS!!! Yum, looks great 🙂
Cookie baker Lynn April 1, 2008 um 12:11 am
What a perfect cake for a little girls' party. I can’t imagine how it would be possible to improve. As always, you inspire me to try to do better.
Elle April 1, 2008 um 3:45 am
oooooh rhubarb! Great idea! The dots and swirled multi colored chocolate shaving are also so festive….all very pretty and party perfect!
Honeyed Hashette April 1, 2008 um 4:03 am
Gorgeous! Simply Gorgeous!
Rhubarb is not a southern thing. We tend to lean towards apples and cherries, but I vow to try it this season. Scouts honor!
Anonymous April 1, 2008 um 5:07 am
Vraiment superbe. que de belles réalisations sur ce blog !
Sweet and Savory Eats April 1, 2008 um 5:54 am
Those are some of the sweetest little cakes I have seen in a long time. Gorgeous!
Princess of the kitchen April 1, 2008 um 5:55 am
What a stunning party cake. You are so clever. No wonder you have so many responses. Wel done
Jannett April 1, 2008 um 12:25 pm
GREAT PHOTOS>>>>>> 🙂
Anonymous April 1, 2008 um 1:30 pm
What an adorable cake! The make-your-own chocolate shavings are brilliant. I hope we get another iced confection through DB soon – that way I can practice.
LizNoVeggieGirl April 1, 2008 um 4:20 pm
You definitely "take the cake" (sorry, I couldn’t resist, haha) with this month’s DNC, Helen!! Awesome!!
By the way, I’m still a loyal reader of your blog – my school-workload has prevented me from commenting on my favorite blogs as much as I used to/would like to. Just want you to know that I’m still around!! :0)
Anonymous April 1, 2008 um 5:26 pm
Perfect! It looks so yummy!!! 🙂
One question: Where can I get a link to some great and easy metric conversion?
I’m from Europe and I always have problems with the recipes…
Texana April 1, 2008 um 6:36 pm
Once again, your little cakes are sublime! Oh, mercy, what dreamy flavors–I would be hard pressed to choose between the chocolate raspberry and the rhubarb!
Anonymous April 1, 2008 um 7:28 pm
You did such a good job with this party cake! It’s gorgeous and incredibly tasty looking!
Beth G. @SweetLifeKitchen April 1, 2008 um 7:35 pm
OMG- it is so chic it hurts!! Stunningly beautiful job!
ambrosia ananas April 1, 2008 um 8:09 pm
Oh, that’s beautiful! It looks too good to eat.
T-Licious Treats April 1, 2008 um 8:20 pm
How Adorable!! they both look fantastic!!
Mari April 1, 2008 um 8:29 pm
What beautiful, girlie creations!! Those twins were very lucky little ladies!
Anonymous April 1, 2008 um 11:10 pm
Your cakes are gorgeous!!!! Lovely work and I bet they taste just as good. Thanks for the idea on the white chocolate… ingenious and beautiful. Magnifique!!
Jen Yu April 1, 2008 um 11:19 pm
Everything you touch turns out magical! I love little desserts and your tiny 4-inch cakes are SOOO perfect. Brilliant, really. They look like little presents and I’m sure they tasted even better. You’re always an inspiration, love.
Ally April 2, 2008 um 1:00 am
Omg, your cake is amazing! Love the design!
Kay April 2, 2008 um 1:08 am
I just got my book–and I don’t know how to thank you! I’ve been having such a blah couple of weeks…this has honestly been the highlight of my day, if not the week. Thank you thank you!!! I cannot wait to start working with it!
love and cookies,
Miss Ifi April 2, 2008 um 3:13 am
Your cakes are simply divine!!! a piece of ART!!! I am your cake admirer!!!
Tea April 2, 2008 um 3:22 am
Can I come over to your house for my birthday this year? Pretty please?:-)
Laurie April 2, 2008 um 4:58 am
Oh what pretty tea towels with such a beautiful cake..no wonder your blog is so admired! Exquisite.. 🙂
Katie April 2, 2008 um 6:11 am
Wow your cake is just beautiful. I love how you decorated it with the pastel macaroons. It looks so soft and elegant.
Anonymous April 2, 2008 um 10:33 am
aww so cute and pretty!
I shall let you know when my birthday is! ;o)
Kristen April 2, 2008 um 2:33 pm
Absolutley gorgeous! I am always amazed when I look at your site, you make the most amazing things! I am now dying to try a macaron because of all of your lovely photos and descriptions of them! Beautiful party cake, I love the smaller size too.
Amy April 2, 2008 um 5:02 pm
Your cakes are just stunning. Beautiful work!
… April 2, 2008 um 5:39 pm
That’s it! This is by far the best one yet! It’s not fair that you can bake and decorate this way. You must be "normal" at one of the two, or else I have to give up baking and start selling gum on the corners around my house.
Sheesh!…. this cake is "to die for!" (*doing my hand gestures and head shakes*).. GREAT JOB!
steph- whisk/spoon April 2, 2008 um 6:59 pm
i love it when you are "selfish"! those cakes are gorgeous–the twins will want you to bake their birthday cakes every year! and rhubarb-i love it too!!
Aoife April 2, 2008 um 9:30 pm
Wow, you really went all out! Rhubarb is a sure sign of warmer months ahead. Twin cakes with macarons, yum!
Antonio Tahhan April 2, 2008 um 11:42 pm
i love the colored macarons on the side. your cake looks AMAZING!
ChichaJo April 3, 2008 um 9:02 am
What incredibly beautiful little cakes! I’ve fallen madly in love with them! And pink…my favorite color 🙂 I want to reach into my screen and snatch one 🙂
Tracy April 3, 2008 um 5:33 pm
I love the smaller cake idea! The colors are so cute. Looks delish!!
Molly Loves Paris April 4, 2008 um 4:06 pm
You have had a flurry of great ideas with this cake. Small cakes, piped dots, rhubarb and rose flavoring, etc. One of my daughters freaked out at the idea of my using raspberry jam, and settled down when I said I would use rhubarb-cherry jam.
Anonymous April 5, 2008 um 11:07 pm
very pretty and girly!
Anonymous April 9, 2008 um 3:01 pm
What a beautiful little cake! And a simple way for a non-decorator like me to decorate a cake… dots! How exquisitely modern. I live with a wee coconut hater so the white chocolate shavings would be such a hit.
Thanks for all of the great ideas.
Irene April 16, 2008 um 11:32 am
How can you stand all that beauty! It is so fluffy and perfect!
Joan Vicent Cantó April 17, 2008 um 6:43 am
I’m absolutely in love with your cakes and your blog!
Jaime April 27, 2008 um 7:06 pm
what a darling little cake! 🙂
Anonymous March 3, 2009 um 11:09 pm
Hello, Tartelette, I know this is an older post but hope you still read the comments… for how many people is this cake? I decided to make it for a friend’s birthday. How about baking it in a deeper pan and cutting the layers, in say, 3? Thanks!!