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Monday, January 28, 2013

Peacock cake. 4 Layer chocolate cake daquoise with alternating layers of raspberry buttercream filling and a hazelnut meringue and buttercream frosting. The cake was adorned with real peacock feathers, ribbon and a peacock brooch.

I had a french inspired wedding cake a few months before and the cake had the most delightful crispy almond filling. After much research, I discovered it was an a meringue and the cake was a variation of a daquoise. I tried my hand at it and was pleasantly surprised how well it came out. The client loved the cake!

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