Still far from perfection.

Simply delight....green tea chiffon cake and cherries.

Green tea chiffon cake is nice by itself or with just a cup of our favorite tea, but I wanted to serve it a diffrent way. I spreaded some passion fruit jam in between the layers of chiffon cake,dressed it up in white and colored it with some cherries on top.....easy but yet delicous.

It's my second attempt fencing the cake with tempered chocolate....it's not as easy as I thought. If you never tried before, try to make it ahead of time....or make it at night and let it sit overnight. I didn't have enough time to let the chocolate harden, so some parts of it cracked when I peeled off acetate. I still have another 2 cakes in the fridge, this is the first one I did. They look better than the this one....yes, practices make perfect ( For me, I mean practice many many times).

I wish I could wait a little bit longer to peel off acetate, but the sun didn't let me do so. The sun almost set, I had to take one of them out to take some photos. There would be nothing left if I waited until tomorrow.

I looks pretty simple, right? However, it needs a little bit of piping skills to sqeeze the chocolate on acetate. It's more difficult than piping the buttercream because we have to be quick, if not the chocolate will be harden. I wasn't aware of that fact until I finished the first one.
Once we wrap it up aroud the cake, make sure you tie it and let it sit in the fridge until it really set ( if you don't want and ugly fence like mine).

For information on how to temper the chocolate, click here. Make sure you get all the tools and chocolate thermometer ready. If not, you will end up something like this.

Enjoy.