Masquerade Ball Cake
by Sharon Miklos-Thompson
This cake was made to serve about 60 people that were going to be attending a Masquerade Themed Birthday Party in Lake Mary, Florida, near Orlando. The Hostess had decided on a black & white color palate for the decor & her guests attire, so the cakes were made to match.
The bottom layer was Dark Chocolate Espresso Cake with Ganache & Chocolate Mousse Filling, and the top layer was Vanilla Bean Cake with Whipped Cream Mousse.
Both cakes were crumb coated / frosted with Cream Cheese Butter-cream Icing, and then decorated with various fondant elements that were painted with silver and black Luster Dust & edible silver glitter called Disco Dust.
The masks were store bought, but embellished with Swarovski crystals & glitter, and feather plumes, and mounted on bamboo skewers and inserted into the cake. They also acted as stabilizing elements for the tiers. When ever I make a heavy tiered cake like this, I always use sturdy cardboard bases between the layers, with wooden dowels or cake jacks to support the upper layers.
It was very hot that day, so the cake was chilled overnight before making the trip to the party. Moving tiered cakes with Butter-cream icing in the Florida heat can be the hardest thing about having one at a party, but my son & I have it down to a science!
The hostess & her guests said they didn't want to cut or eat the cake, they wanted to save it for a decoration, but in the end their hunger won out, and the cake was devoured. I am ready to make another one any time!
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