White Cake with Chocolate Ganache Mousse and Buttercream Frosting
This cake is a second attempt at this cake, but in two tier form created for a bride whose wedding will take place on an island.
The dots and borders were created with royal frosting (my new best friend). The shells are white melting chocolate molded into different types of shells using a specific mold easily found at a local craft store.
The day I was making the cake was very humid and warm, and therefore the fondant and I were not friends. All in all, I need to work on my patience and time management so that I do not get stressed out.
If anyone knows of a better set of alphabet cutters I would greatly appreciate the heads up, I really do not like the unevenness of the ones I used for the lettering on this cake.
