In Texas we like things big. So as a born-and-bred Texan, I can’t resist big cakes. I say, if you’re going to make (and eat) cake, make it tall, really tall, and big in flavor—like the beauties here. And don’t stop there, not when you can decorate them with white chocolate leaves, homemade marshmallows, and an eye-catching spiked and torched meringue. Just hope your guests have Texas-size appetites.
Outrageous Coconut-Cream Meringue Cake
Spiked meringue Once the cake is frosted, use your fingers to fluff and pull the meringue into spikes all over the cake. Work your way around the cake and keep at it until you’re happy with the results.
White Chocolate Macadamia Cake with Raspberries and White Chocolate Buttercream
White chocolate leaves
Paint the undersides of organic lemon leaves (look for them at a flower shop), with melted white chocolate and then peel the leaves away once the chocolate has set. Make sure no chocolate drips over the sides of the leaves, or they’ll be difficult to peel off.