#08

Chocolate, Rasberry and Vanilla

2025-11-24

I’ve fallen in love with wafer paper — honestly, you can do endless things with this versatile edible material (even if I’ve definitely tasted more delicious decorations in my life). And yes, before you ask: the colours could have matched the flavours a bit better. The truth is, I ran out of pink and red. And today just wasn’t a “brown/chocolate buttercream” kind of day. So I followed the mood, which resulted in yellow, light brown/orange-ish wafer ruffles and tiny white wafer flowers.

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About the uneven layers — believe it or not, that was intentional. I didn’t want the cake to become too heavy with chocolate, so I added a generous amount of vanilla mousse to balance it out. A small miscalculation explains why the vanilla mousse layers aren’t identical, but hey… you learn as you go. Honestly, I’m happy with how the cake turned out overall!

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And let’s not forget the raspberry jam. Jam is always a good idea in my opinion. It usually doesn’t need to be a lot, but in this case I prefer a more generous layer — especially since the jam is the only raspberry component in the cake. You definitely want to taste it! I mean, chocolate and raspberry are thick as thieves.

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Decorations? You could do a million things with this cake. I’d say this version leans elegant — perfect for a big birthday celebration, a small wedding, or anything similar. It serves around thirty guests, so it’s made for a crowd. If I were to remake it, I can already see two directions: either a bouquet of crepe-paper flowers (pure meditation to create!), or something playful with chocolate drips, macarons, meringues, heaps of sprinkles, shimmer, buttercream, and fresh edible flowers. I’d probably go massively colourful. 🥰

See you soon —
and enjoy the eye candy!