And let me tell you, I was pretty nervous attempting this, because there was a lot of things I had NEVER done before. Like for example, the cake itself is made completely from scratch (which I have never done before) using hazelnuts that I bought whole, then toasted, then peeled, then grounded up into a fine powder and then sifted into the cake batter!! Yeah, not easy.
After the cakes were baked, I melted up a vanilla syrup to spread over the cakes (though the recipe calls for a rum syrup, I'm allergic to alcohol, so I went with Vanilla instead) and let them cool for a while.
I then attacked my first attempt at Swiss Buttercream. And it turned out beautifully! I'm so excited I know how to make this now! It was too rich for Jason's liking, but the praline paste was up next, which got added to the buttercream and added a nice crunch to it, and also cut the sweetness a bit.
AFTER THAT, I also had my first shot at chocolate ganache, which I had decided to use Ghirardelli Chocolate. Divine people. DIVINE.
Assembling the cake took some time and focus, and once it was all put together, I piped the buttercream on top with a bit of hazelnut (aka filbert) for decoration.
There was no way Jason and I were going to be left all alone with this cake, so I brought it our small group dinner. Thing is, it was still so cold that it was hard to slice and eat. I should have thawed it longer, but in this 95 degree heat, I was afraid my ganache would melt.
But still, it was a challenge and I'm very proud of myself for not getting too overwhelmed and taking it head on!! I would include the recipe here, but because it really is 8 pages long, just leave a comment if you're interested and I'll email it to you!