I decided to make this cake for Mother’s Day.
The Italian side of my family came over for a fresh and light Italian feast. I made all kinds of things; Creamy pasta w/ white beans and asparagus, vegan Caprese salad, Field Roast Sausage & peppers, a vegan version of Giada’s Goat Cheese, Lentil & Brown Rice Rolls, and a big mixed green salad. I also made minted-citrus iced sweet tea. I wish I had a picture of the whole spread, but I was too busy putting everything together.
But….I did manage to photograph the Chocolate-Avocado Cake. If you read the recipe linked to above, you’ll see that this cake calls for a mashed up avocado. I had reservations about making it for my omnivorous family, but I decided to go for it. They have never tasted any of the tofu or other weird things I’ve put in to cakes before, so why not? Glad I decided to take the plunge because the cake was a hit.
I made a hazelnut mousse for the middle layer and the outer layer of frosting was just a chocolate buttercream. I had seen a non-vegan version of the decorations on the cake, which I thought were ridiculous, but also completely adorable. I wanted to recreate that look for my family and the Italian feast. I used frosting coated in chocolate cookie crumbs for the “meatballs”, vanilla buttercream piped for the spaghetti and blood orange jam for the “sauce”.
What cool decorations on what I’m sure was a delicious cake!
Thank you! It ended up being a great cake. I was glad because it was new to me and you never know when something could just turn out gross!
That looks great! Glad to hear it was such a hit! I love the cute and playful decorations on top! Such an awesome job! 🙂
Thank you so much. It’s always a relief when my family of omnivores approve of my food, desserts especially. 😀