Sunday, July 18, 2010


This weeks Heavenly Cake Baker project is the Chocolate Banana Stud Cake. We were supposed to "stud" the top of this cake with upside down chocolate chips. I decided to shave some chocolate onto the top instead. I had a wedding cake tasting today and decided to use this one as one of my cake offerings. I baked the cake in two 6" cake pans because I needed to put a filling in it for the cake tasting. The bride wanted strawberries, I like banana and strawberries together so I thought this would be a good choice. The flavor of the banana is very subtle and I didn't even tell them it was in there at first. The other cake choices were white cake with pastry cream and fresh strawberries and my all time go to chocolate cake with vanilla bean buttercream.
The couple chose the white cake pastry cream combination.
They did not love this chocolate banana cake, they thought it was dry. They preferred my regular chocolate cake and I will agree, it is more moist.
I noticed after making the chocolate banana cake and refrigerating it overnight that the crumb was a bit crumbly upon torting it. Maybe that is why Rose's suggestion was to make the cake in 1 - 9" round cake pan.
I didn't think it was dry just more dense than my other chocolate cake.
My husband is eating the leftover Chocolate Banana Stud Cake right now and thinks it is great.