let them eat cake

Hi! I’m glad you made it here! 

The good/bad news is that I’ve moved and this post can now be found on the new chuckandwelly!

Head on over to find this recipe along with more awesomeness!

See you soon!

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24 thoughts on “let them eat cake

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  3. OMG! This is fantastic, you must be genious, how you recreated this amazing replica without every trying a Whole Foods Berry Chantilly Cake is beyond me…but amazing. The only suggestion that I have…the run off, left over from the “berries,” makes an amazing drink for the sucré Boulanger. Mix all the droppings with a little club soda, and voila, it’s time to relax and share with no one! You’ll be dancing away the clean-up!

    • Thank you! I’m pretty sure you’re the genius though-great suggestion! My cake-baking days will be much happier from now on! After the baby, of course… 😉

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  9. Absolutely amazing! I have tried several versions of this (labor intensive) cake, because it is ridiculously expensive to buy. This is by far my favorite- I’m in awe.

  10. This looks awesome! Just wondering if I could use thawed frozen berries instead as the fresh ones aren’t in season anymore?

    • Thank you! I’ve never tried it but I think frozen berries would be just fine (thawed first, of course). The only problem I can think of is that some frozen berries are a little goopy-ier (if that makes sense) than fresh so might have more of a tendency to ooze out from between the layers. Just something to keep in mind but shouldn’t affect taste or awesomeness! Good luck! Let me know how it turns out!

      • You’re right about the consistency of frozen berries vs fresh. I will have to make sure that I have a very thick ring of icing before adding the berries to the layers. I believe I will attempt this cake sometime this weekend and will let you know how it turns out! Thanks 🙂

      • Consistency…much better word than goopier. Haha. The other thing you might try is just stirring the frozen berries in with the berry sauce so that you only have one filling thing to deal with and pipe a thicker ring of frosting. Should be fine. Or just let it all ooze out and make a more deconstructed-looking cake. Might be cool. Either way, taste will be the same and that’s what matters. Happy baking!

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  12. Hi! This is a fabulous recipe! However, I live at 6000 ft so my beautiful, rich, white cakes fell in the center as soon as I opened the oven door. So I made it again with a few adjustments and the second cake was amazing. It didn’t fall in the center at all! I did realize that I’m not a cake decorator as my cake did come out quite lopsided, but it tasted amazing!

    Here are a few high-altitude adjustments for the cake:

    4 eggs
    1 1/2 cups sugar
    2 tsp vanilla
    5 Tbs butter, melted
    1 cup + 1 Tbsp heavy cream (I used a mixture of heavy cream and whole milk since I had ran out of cream)
    1 Tbsp apple cider vinegar
    2 cups + 2 Tbsp flour
    2 Tbsp corn starch
    2 tsp baking powder
    1/2 tsp salt

    Oven temp 340 degrees for 20 baking time (plus or minus a minute depending on your oven).

    My family thanks you profusely for the recipe as well! And as for my first “mess up cake”… lets just say the extra berries I had needed some company!!

    • Oh, thank you, thank you!!! I’ll have to post this alteration-I’m sure you’re not the only one who needs it! I’m so glad y’all liked the cake-it’s Husband’s favorite 🙂

  13. Many thanks for this version of the Berry Chantilly Cake…can’t wait to make it for someone’s special occasion and I’m thinking I don’t need a occasion…will just make and enjoy it!

  14. This cake looks FANTASTIC!!! I can’t wait to make it.
    One quick question though, is the grand mariner absolutely necessary? I’m making this for a church group and, well, quite frankly, I’m not really sure how the whole alcohol being in the cake thing would go over. Lol.
    Thanks!

    • I’m so so sorry!!! For some reason I just now saw this! Hopefully it’s not too late…I really love the subtle flavor of it (no one would probably be able to tell) but it’s definitely not necessary! Try adding just a bit more orange juice to the berries instead and it will be just as delicious! Good luck!

  15. I live in OKC and love WF’s chantilly cake – it’s the only cake I ever crave. Unfortunately, my mom lives in indiana and I would have to make the cake myself (unless their WF carries it). That’s how I found your page. I saw many recipes for the cake, but this is the only one that really looks like it and sounds as good (and yes, maybe better it that’s possible!). Thanks!

I love comments. Did you also threaten to burn down your kitchen? Do you know how to get dogs (or ducks) to stop digging holes? Please tell me about it.

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