Tortamisu and Vallarta Torte – Office Baby Shower

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This is a very belated post, but a couple months ago, I made two cakes for an office baby shower! One with espresso for a pick-me-up, and one with tequila for a bit of relaxation. Neither of which were soaked enough to have any of those effects of course, but I was amused when someone pointed this out to me.

The first is a Tortamisu, from Extraordinary Desserts. According to  Extraordinary Desserts’ website:

“Our unique version of Tiramisu consists of espresso soaked ricotta cake layers and Italian mascarpone rum cream. This house favorite is finished with whipped cream and dusted with cocoa.”

I didn’t have chocolate paillettes, so I simply coated the sides with toasted cake crumbs, and then chocolate jimmies. I would have preferred real chocolate, but the jimmies still did the trick, at least as far as texture goes. This cake was delicious and decadent but not too heavy or sweet.


The second is the Vallarta Torte, also from Extraordinary Desserts. I don’t think this cake is currently available in store, so I don’t have an official website description of it, but it is made of sponge cake layers soaked with a tequila simple syrup, and filled with layers of lime curd and lime curd pastry cream.

The outside is coated with lime curd whipped cream and toasted coconut chips. My execution of this cake wasn’t stellar, but fortunately the whipped cream and coconut chips covered the imperfections! This cake was light and refreshing, and a great contrast to the Tortamisu.

Each of these cakes was quite an undertaking, and the two of them together resulted in a pretty late night, but I’m happy I was able to pull them off.

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Passion Fruit Cake – New Beginnings

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Passion fruit is one of my favorite fruits, and has sentimental meaning to me as well. I made this passion fruit cake to commemorate the closing of one chapter of my life, and to toast new beginnings.

This cake has layers of ricotta pound cake brushed with a passion fruit simple syrup, and a whipped cream / passion fruit curd filling layered with fresh strawberries and kiwi.

I also made a cupcake version using the passion fruit curd as the filling, and the whipped cream / passion fruit curd mix as the topping. If you need to find passion fruit puree or concentrate, your local mercado should carry some.

 As for this following cupcake . . .

This cupcake isn’t one of my creations—it’s Kara’s passion fruit cupcake—but it has special meaning for me. Nearly 4 years ago, a beautiful sparkling ring was given to me on this cupcake. It was a magical, memorable evening, and there have been many magical, memorable moments since.

My dear baking assistant and I now officially part ways after nearly 7 years together, but I have no doubt we’ll be sharing laughter and memories in the future, over Milo, cupcakes, and life’s many other bonbons.

We began and ended our relationship with a leap of faith, and a deep sense of trust. While I wouldn’t wish the heartache we went through upon anyone, I do wish everyone could experience a friendship as meaningful as ours. Love you, always.

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