This was a cake done for the farewell party of one of my bosses. He had been an absolutely great guy to work for, and was a bigger influence on me than he probably thinks. I’m sad to see him go.
I had asked him what his favorite drink was, pretty out of the blue, with no explanation. I used it for this creation, which is based on the recipes of a few other food bloggers with only minimal changes. If you want to try it for yourself, check out this recipe at Erin Cooks to start from, who got it from the book CakeLove.
As I have not drunk Mojitos before, I had to rely on the feedback from him and my coworkers. It got really rave reviews, and I personally really loved it. This is definitely a keeper. The cake was moist and rich with flavor, and the Italian buttercream was very light and fluffy and flavorful, not too sweet. Balanced beautifully.
I also learned that I can make a decent cake even when I’m dead sick from a horrendous cold. This seems to be making the rounds - starts with a sore throat, followed by days of congestion and yuck and zombified brains and utter exhaustion. It’s been a week now and I thought I was over it, but its dragging on a bit longer. Which really is inconvienent, as I’m doing tons of baking this month in preparation for the Punk Rock Flea Market. I’m a bit behind schedule, but will hopefully catch up once my brain starts functioning again.
peg | 05-Dec-09 at 7:34 am | Permalink
I was wondering about the amount of mint you used in your recipe……was it 1/3 cup crushed and measured…..or dried leaves…loosely put into a 1/3 cup and then crushed?? I want to make sure I get the recipe correct. Thanks
Lori | 06-Dec-09 at 2:26 pm | Permalink
Hey Peg - I used 1/3 cup dried mint with a bit of chopped fresh added, and had some fresh ones for decoration. Good luck!