german chocolate cake[s].

before the actual post! if you don’t want to read further & you are solely here for the cakes — i’ve placed the links right here at the top of the page. enjoy! xx.

german chocolate cakes – recipe courtesy — bakers royale {& david lebovitz, see if making full cake}.

candied pecans – recipe courtesy — alix.

nick & i have traveled to so many different places together in just four years. i hadn’t realized until i was sorting through old photographs last week for one of his birthday presents.Β i put together this balloon mosaic in our bedroom sort of as the kick-off to all of his birthday celebrations.

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i had written him this long note about how getting older isn’t so terrible & all of the memories in the photographs hanging off of the balloons are proof that every year only adds to the incredible travels & fantastic experiences he’s already had.

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the whole thing was to try and help him feel less anxious about the big 3-5, stop worrying about the numbers & to see things from a different light. see life a little bit differently.

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on the back of the pictures, there were little stories that, when strung together, made up a large written reminder of just how awesome his life is, even at 35.

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all balloons aside, let’s get to the bakes! i baked twice for his big day. the first was a special recipe his grandmother used to make — i don’t have the original recipe but had found the closest i possible could a few years ago. i’ll be sharing this in an entirely separate post. the second bakes were a major labour of love. i thought carrot cake was intense — until i made these. if you plan to make these, give yourself at least one full day, preferably more.Β they can be made up to two days ahead of time & i recommend doing just that.

so for 35. . . .miniature, three-layer german chocolate cakes [since nick loooooves coconut].Β the recipe that i used was a tiny adaptation from david lebovitz {who has some of the best recipes! seriously! the homemade horchata i made for the mexican spice horchata cake was found on his site.} bakers royale decided to take his recipe and make the cake into miniature desserts, which was brilliant. i had such a difficult time finding cake rings to make the individual cakes & torte that i eventually wound up making five extra large sheet cakes and cutting out the cake layers with a biscuit cutter. 95 cakes later and i was ready to assemble. i made my cakes three layers instead of four because — well — three layers & thirty cakes took me two days in the kitchen.

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the rum syrup will seemingly smell as though it is going to be too strong but in the end it will pair SO, SO nicely with the cake & pecan filling. trust me. i am all for booze cakes! of course the booze wasn’t baked in but it makes the cakes so sticky and moist & adds a wonderful rum flavour.

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i made a slight variation and decided, last minute [as usual], that the pecans on the very top would be best if they were candied. i was honestly really unsure of this as i wasn’t sure if the cinnamon would work well with the chocolate ganache and coconut/pecan mixture. it worked sooo well. if you have an extra hour to candy the pecans [let’s face it, if you’re making these little cakes, you have extra time] definitely do so. i have provided the recipe i used but as i had mentioned — i was in a massive hurry. this certainly isn’t the best recipe. it’s basic but they baked nicely. if you’ve made it this far, the recipes are listed just below. xx.

german chocolate cakes – recipe courtesy — bakers royale {& david lebovitz, see if making full cake}.

candied pecans – recipe courtesy — alix.