Catherine of Munchie Musings was our November Daring Bakers’ host and she challenged us to make a traditional Filipino dessert – the delicious Sans Rival cake! And for those of us who wanted to try an additional Filipino dessert, Catherine also gave us a bonus recipe for Bibingka which comes from her friend Jun of Jun-blog.
I made a cashew sans rival with a chocolate french buttercream (from my own recipe, it uses whole eggs not just yolks). The meringue came together quickly and easily. I traced 5 4"(ish) circles on parchment and piped a half recipe onto the rounds. I baked them for about 20 minutes and let cool. I cut a cardboard round about 5" (I just traced bowls for the circles so the sizes are approximate) to stack the cake onto.
The project wasn't too difficult or time consuming. The buttercream I used wasn't as solid as I would have liked, and if someone was paying me for it or I was trying to impress someone I would have added a second coat of buttercream after the first was cold (this makes it easier to get sharp corners with soft icing)
I think it looks perfect! I intended to put a second coat of buttercream on too, but never got around to it. I must say your edges look much better than mine did! I love the cashews and flowers.
ReplyDeleteI LOVE this!! You did such a wonderful job. I so wish I could decorate as nicely as you do. Thanks so much for sharing. :)
ReplyDeleteThe flowers were left over from a wedding cake I did at work the weekend before. I brought them home just for this cake!
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