Recently, Gesine Bullock-Prado posted a picture of a beautiful cake and asked if anyone knew what it was. The cake she baked was a Concord Cake: two layers of chocolate meringue, filled with chocolate mousse, and covered by beautifully cut meringue sticks. Here is the picture of her creation.
As you can imagine, I immediately looked for a recipe to recreate the beautiful and luscious cake and found one in Food and Wine. The mousse came out decadent, and the layers of meringue baked as expected. Unfortunately, my meringue sticks turned out too wide and not only didn’t they look delicate or appealing, but they also didn’t bake properly, resulting in a chewy texture instead of a crunchy one. My father-in-law always says that in order to do a good job, one needs the right tools. Well, that day I didn’t have the right piping tip and used one that was much too wide…
I decided to cut the sticks in smaller pieces and bake them longer to make them crunchier. It took me a while to cover the cake in its entirety but a dust of confectioners’ sugar was the finishing touch. The cake came out absolutely delicious, though I would never claim it to be a Concord Cake. If you have the right piping tip and can produce the right width for your meringue sticks, I’d encourage you to give it its proper name.