Yes, I do, have a frosting story. Of course, I was a summer wedding cake and the couple were chocolate lovers, who wanted a white cake. White chocolate on the outside and my locally famous chocolate-chocolate-chip- zuccini cake inside. The reception was at the country club, my kitchen air conditioned, so the only risk was transporting the cake 20 miles on winding mountain roads - at a crawl. Nonetheless, I was charging so much for this cake I could not afford to fail and made an appointment to meet with the country club manager. She assured me the reception area would be cool when I arrived. In fact, she would personally turn the air-conditioning on in the morning. Wedding day. My daughter kept the van's air conditioner on full, in the shade. Once the car was ready, the four of carried boxes with 300 white chocolate roses and several hundred leaves and misc. to the car. Then we loaded the assembled, four layer white chocolate ganache covered cake. All in five minutes flat. We arrived at the country club and reversed the process. We were moving so fast, we did not notice the problem until we carried in the cake. In less than five minutes the heat in the reception hall had already melted the first box of leaves. My kids had their oh-no, Mom's gonna loose it on and they were right. Grab those boxes I ordered and follow me. Down the hall we went, across the dining room full of lunch guests, and through the swinging doors into the kitchen. Where is the refrigerator I shouted - and umm, got full attention. A chef ran over, saw the problem and flung open the big frig door. The gush of cold air felt like heaven. 300 white chocolate roses were standing at full attention. Once out of the frig, I flung myself with great drama against the door, wiped the sweat from my brow and declared the kitchen staff saints. My kids were taking bows to the applause (don't go giving me that oh no look again, I said giggling). Suddenly, the the enemy of my cake arrives in the kitchen. who do you think you are, she says and meets the ire of the chef. Ohh la la, he was angry. I had counted on two hours to assemble this monster, by the time the room was cool enough to start, I had 15 minutes. No problem, that angry chef and his staff worked with me and we did, indeed save that cake. That cake remains one of the most beautiful in my portfolio. By the way, dark chocolate holds up rather well.

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