Any rich chocolate devil's food cake recipe would be sufficient. We are fond of The Cake Bible by Rose Levy Berenbaum and The Simple Art of Perfect Baking by Flo Braker. The recipies are all comprehensive and reliable.

The main body of the tortoise is comprised of four hexagon shaped layers in graduating sizes (15", 12", 9", 5"). It is also possible to bake the cake in a stainless steel bowl set in a round cake pan for stability. After the baked cake is cooled it can be cut into layers.

The layers of cake are filled with a raspberry truffle cream, also called ganache. To make the ganache take equal parts of heavy cream and Guittard's French Vanilla Semi-sweet Wafers and gently heat over a water bath. Whisk until perfectly smooth and then remove from heat. Once the ganache cools completely it takes on a smooth, firm consistency. It is perfectly delicious on it's own or you may choose to infuse the ganache with any number of flavorings. Liqueurs such as Cointreau, Grand Marnier, rum or Kahlua work well.

After the layers are filled and chilled, the shell of the tortoise is carved to achieve the most natural effect. The shell is then iced with the firm ganache and chilled. The head of the tortoise is shaped from the carved pieces from the shell.

Once the pieces are cold, they are set on a rack over a sheet pan and poured with liquid ganache. After the ganache has set up, the shell is placed on a large cake board and the head is attached.

The feet and tail are then piped in firm ganache. The toenails for the feet are pieces of edible candy. The eyes are chocolate covered mocha beans. The "quadrants" of the tortoise shell are piped in varying shades of buttercream. The jewels encrusted in the shell are hand made from sugar paste. The sugar paste is colored and each gem is individual shaped. Once the sugar paste gems are dried, they are painted with a mixture of confectioner's glaze and edible pearl petal dust. The glazed lends a bright sheen and sparkle. The gems are then set into the various quadrants of the tortoise's shell.

Cake design by: Adelia R. Griffin-Harris
Wedding Cake Designer/Production Mgr.

The Buttery is a full service artisan bakery specializing in all occasion cakes and wedding cakes. We offer an extensive line of breads, pastries, pies and tarts, as well as gourmet sandwiches and soups. The chocolate tortoise created for Bonny Doon Vineyards is a wonderful example of the possibilities for inspired design.

You can reach The Buttery at buttery@cruzio.com or visit their web site is butterybakery.com (currently under construction)