In order to make the Triple Chocolate
Celebration Cake, you must be very very ambitious, read the recipe carefully a few times, order the transfers weeks in advance and *not* in the
summer! You must have plenty of time and patience to prepare and assemble this cake. It's spectacular
and the results are totally worth the work required! The picture above is a slice of the Celebration Cake our daughter-in-law, Tara prepared. It was spectacular! I have made this cake three
times now, and recommend that you purchase the "transfers" and
not try to improvise as I did one time! Best wishes! and bon appétit!!
Chocolate Transfer Sheets (for stamping the side of the
Celebration cake!) Cake transfers are plastic sheets that have designs printed on
them and you take the plastic sheets and press them to the smoothly frosted side
of the cake
and the pattern or design is "printed" on the side of the cake.
It's really quite impressive. It's very simple---but not necessarily
"easy!"
You can see the chocolate being poured onto the sheet and the
*offset* spatula used to smooth the chocolate evenly over the transfer sheet; once evenly coated, you then chill the sheet
*briefly* and then lay it against the side of the cake and gently press and peel off the plastic revealing the print on the side of the
cake. (I will attempt to remember to take a pic of the finished cake next time!
We have no close-ups of the cakes!)
This is an Old Recipe for the tastiest Carrot Cake you'll ever bake!
Wassail Punch
1 cup orange juice
1/2 cup lemon juice
8 cups apple cider
1/2 cup sugar
3 Tbsps whole cloves
4 cinnamon sticks, broken in half
Heat orange juice, lemon juice, apple cider, sugar, cloves and cinnamon sticks in large
sauce pan until sugar dissolves.
Pour into warmed punch bowl. Garnish with thin slices of
lemon or apple. Yield: 12 servings
