Two Cakes

Well, here is the wedding cake to go with the roses...... It is white chocolate cake with white chocolate cream cheese frosting. The frosting was sooooo good! It tastes like cheese cake! I have made it a few times before, but have never added the optional lemon oil. Well I did this time, and wow, it made a great frosting spectacular! This cake has about 70 roses....I don't really like making roses, but it was fun doing a two tone rose and they turned out pretty good.
This next cake was for a good friend's 30th birthday. She is our choir director and we always have treats after choir, so I took this to surprise her. She and I are the same age, I turn the big 3-0 in January. She has been saying we should throw a party...but I don't really like parties in my honor.... So I thought it would be more fun to let everyone in choir know her age...ha ha!
Any way, it was chocolate cake with peanut butter Italian meringue filling and milk chocolate butter cream frosting. I must say that the milk chocolate frosting is pure heaven! Or pure evil, however you look at it.... It is so soft and silky and the fragrance.....oh man, it makes the whole house smell like chocolate....Only make this if you are planning on sharing, it is way to much temptation to have laying around the house!

I am going to share the recipe...It is found in Rose Levy Beranbaum's Cake Bible.....

16 oz milk chocolate, broken in small pieces
8 oz dark chocolate, broken in small pieces (I actually use chips of both chocolates, easier that way)
3 sticks unsalted butter, softened

Melt chocolate in a double boiler, or very slowly in the microwave. Let cool until about room temperature. (I had to get a new microwave because a certain toddler cooked a piece of bread in mine...for 15 or so minutes....nice fire; it was rather exciting.... but anyway, it has a melt button and a soften button, it melts chocolate perfectly and even softens butter and cream cheese beautifully. Which is great since I am horrible at planning ahead and taking butter out of the fridge....) Beat the butter until creamy in mixer. Slowly add the melted chocolate until incorporated. Best if used immediately. You don't really want to refrigerate this one, it is kind of temperature sensitive......it hardens quickly in the fridge and then takes forever to soften again. Also, don't leave it the hot sun, it will melt!