This is a confirmation cake that I made for my niece. It is decorated with a rosary made from a edible chocolate Celtic cross, fondant beads, and nonperal silver beads. It is an elegant but simple design. This cake can be used for a Confirmation or First Communion. It has a rich chocolate flavor. The cake recipe was based on the “Bernachon Palet D’or Gateau” recipe in Rose Beranbaum’s Rose’s Heavenly Cakes.
This first part of the recipe talks about how to make the cross cake. I had left over batter which I used to make an 8 by 8 inch cake which I cut into petit fours.
To view the Part 1 of this cake recipe click on Confirmation Cake Recipe Part 1
The second part of the recipe talks about how to make the icing for the cake and how to decorate the cake. I used the Crème Fraiche Ganache recipe from Rose’s Heavenly Cakes book. Please click on Crème Fraiche Ganache recipe to view the icing recipe.