For the past month, I was waiting for my dad’s birthday. I had no idea what I was going to make but I wanted to make something memorable. I know that my dad loves Indian Alphonso mangoes. Due to COVID-19, we couldn’t make it to India during summer to enjoy the mango season over there. In the USA, one can find canned Alphonso mangoes that I thought of putting to use. I also thought of using decoration with refreshing summer colors to make it look amazing! My dad also loves macarons, so I thought of making mango macarons and at this time I had no idea how I would be using these delicate macarons on the cake. But I still prepared and kept them aside. The mango color and the filling came out just awesome.
First, I made the base of the cake, then I soaked the cake in some sugar water to make it soft. In between the layers, I put some frosting and diced Alphonso mangoes. I made sure that I don’t make it too sweet as my dad loves a cake that’s light on sugar. I crumb coated the cake and put it in the refrigerator to firm. I thought the drip cake would make it more attractive, so I made a white chocolate ganache and mix in food coloring for the drip. I also thought of frosting the cake with pineapple frosting as the flavor would go well with mangoes. Top it with some of those mango macarons which I made earlier. I put the drip on and piped some flowers on the cake. I decorated each of the piped flowers with my macarons. At this time, I was noticing some beautiful crepe myrtles in my backyard and I instantly thought of putting some crepe myrtles on top of the cake. The cake looked prodigious, the entire color combination came out nicely.
My dad really loved this cake and after cutting the layers, it looked fabulous. 5 layers with 10 macarons, just luscious heaven of taste!
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