I made this Elmo and Cookie Monster chocolate drip cake a few months ago but didn't get around to posting it.
You may have noticed that I seldom place macarons directly on cakes as they turn soft and soggy in no time due to moisture released from the chiffon sponge, fresh cream and fresh fruits. But since this type of cake is totally frosted with a higher fat content type of frosting (ganache), it is pretty safe to place the macarons directly on the cake. But for large macaron cake toppers like this one, I had to use cakepop sticks to secure it into the cake.
I baked chocolate chip cookies as cake decoration too! I used this recipe for the cookies.
Besides the cake, I made a batch of loose macarons as well of Elmo and Cookie Monster. I used my default Swiss meringue method recipe for the macarons.
The chocolate drip cake and macaron filling recipe can be found here, except that I use dairy whipping cream and dairy milk instead of non-dairy options.
Just to share some pictures of the process...
Piped batter of Elmo and Cookie Monster heads
Views of the decorated macaron shells! I used edible marker and royal icing to add in the details.
With love,
Phay Shing
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