Heavenly Cake Baker Submission #12
I made the trifle last week for my mother’s birthday dinner. I’m fortunate that she has a trifle dish I was able to use. Every year, my brother comes to AZ for Christmas and makes a trifle. Mom also serves a plum pudding, which is started earlier in the year. (You’re right HC Bakers; if I don’t tackle the pinecone cake, no one will notice.)
My family loved the trifle; they appreciated the subtle touch of Grand Marnier. They raved about the beautiful, impressive presentation, but they hadn’t seen Rose’s version in the book. My spun sugar looks like it’s having a bad hair day. 🙂
This trifle has six components: the cake, Grand Mariner syrup, Chiboust cream, strawberries and preserves, whipped cream topping, and the “wild” spun sugar. I wasn’t working at a hectic pace, but it took most of the day to prepare. By the time I was finished, it seemed like every dish in the kitchen was dirty, and I’m here to tell you it was worth it! The complexity, the layers of flavor were a treat for the mouth.
But now that I’ve tasted the flavors together, will I be able to finish off the jar of sweet orange marmalade without stirring in Grand Marnier? That would be quite a pick me up for morning toast. :DUnlike my other blog posts, as part of the Heavenly Cake Bakers, I don’t post recipes from this book on the internet. One of the reasons for this baking group is to encourage readers to purchase the cookbook. That strategy worked on me! After follow the group’s baking adventures for a couple of months, I ordered a copy from Amazon. You can too.PS – I have to insert this last photo, a kaleidoscope shot of my trifle created by my friend, Martha. Thanks, M. it’s really cool!