If any cake is virtually guaranteed to send you into a diabetic coma, this is the one. Subtlety, to say the least, was not on the menu here.

I’d never really paid attention before to the range and variety of white chocolate available at any local supermarket. I’ve always found white chocolate to be somewhat cloying in its super sweetness. But clearly this is a minority opinion and I had my pick of dozens of items.

It’s been a year, more or less, since I last attempted a drip cake. I used the same basic technique but the first cake was slightly more understated.

I did learn a few lessons from last time. Chief among them was to be more judicious in the application of the ganache topping. Being liquid, it doesn’t need a lot of encouragement to drip down the sides all on its own. Last time, as you can see, I was a little too zealous.

What else is there to say, really?

Perhaps the greatest challenge was not creating, but transporting this cake. I had filled and coated it with buttercream and covered it in chocolate. The customer requested, nay insisted, that I deliver it midday. The temperature was a balmy 34 degrees Celsius (93 degrees Fahrenheit). When I saw she was intractable on this point, I told her I would not be held responsible if the cake was a liquefied melted mess. Hey, if parking lot attendants aren’t liable for thefts, and national parks throw up their hands in the event of a bear attack, then I certainly can’t be held responsible for the weather.

The cake arrived safe and sound at 8 am.