More often than not, I construct my next creation based on available inventory and its best-before declaration. The objective is rarely altered, though additional constituents may be incorporated to facilitate consumption of weary ingredients.
The subsequent day would see finalization of the cake: a luxurious chocolate ganache (with 54% cocoa and butter!) and a chocolate cream cheese squiggles for decoration. The latter saw tiny white bits, for the cream cheese had been softened, left to seize, then loosed once more without success. More acetate sheets and an offset gripped in steadiness finished the cake with a textured but smooth edge, reminiscent of Ferrero Rocher surfaces.