Friday, October 22, 2010

Joel's Surprise Bubble Cake

Surprise bubble cake for Joel who is turning 6 years old.
8 inch square, 7 layers of rainbow coloured white chocolate mudcake filled and frosted with vanilla buttercream. Decorated with gelatine bubbles, mini marshmallows, fondant decorations, sugar decorations and edible glitter.

Wednesday, October 20, 2010

Chocolate Hazelnut Torte

The We Should Cocoa Challenge for October is Chocolate and Hazelnuts being hosted this month by Choclette.  So my Father's Birthday this month was the perfect time to combine these two ingredients.  Chocolate Hazelnute Torte.

Start with a simple hazelnut cake baked into two layers. 

I then made an italian meringue buttercream, looking beautiful white, light, and glossy.

Added in some melted chocolate.

Sandwiched the chocolate meringue buttercream in between the hazelnut cakes.

Finished with a layer around the whole cake.

I made some modelling chocolate and rolled it out to wrap around the cake.  Also dipped some hazelnuts in toffee for decoration and piped some more chocolate meringue buttercream on top to finish!

Hazelnut Cake

2/3cup plain flour
1 tsp baking powder
pinch salt
150g soft butter
150g brown sugar
4 eggs, separated
1 cup hazelnut meal

Cream butter and sugar then add in egg yolks one at a time.  In a separate bowl beat egg whites until stiff peaks form.  Fold them into the egg yolk mixture.  Sift dry ingredients together and gradually fold into the wet mix. Spoon into two 8 inch cake tins greased and lined.  Bake in moderate oven for 30-45mins or until cooked.  Let cool before decorating.

Italian Meringue Buttercream
Recipe can be found here at Cake Journal  I did a chocolate version melting chooclate and beating it into the buttercream at the end.

Modelling Chocolate
I used 150g of chocolate to 2 tablespoons of liquid glucose.  Melt the chocolate and stir in the glucose until it is just mixed together.  It might help to slightly warm the glucose in the microwave separately so it is easily mixed in. Place in a ziplock bag to cool and firm up. Do not overmix otherwise it will separate and go crumbly.  I still have not perfected it and this was still tricky to work with.  I ended up rolling it out between two bits of baking paper.  Cutting a collar and wrapping the cake quickly. 

Toffeed Hazelnuts
Melt 1/2 cup sugar and 1 cup of water in a saucepan.  Bring to the boil and simmer for approximately 5 mins.  Watch carefully as not to burn you just want a golden toffee colour.  I used wooden skewers to push into the hazelnuts so I didn't burn myself when I dipped them into the hot toffee.  Dip and let to set on a baking paper lined tray.  Once set remove the skewers.

Thursday, October 14, 2010

VW Covertible Cake for Craig

Red VW convertible car cake for Craig turning 40. Dark chocolate mudcake with dark chocolate ganache and covered in fondant. Car is made from a rice bubble and marshmallow mixture and covered in fondant. Figurine and car made to match real picture of the car he is doing up.

Sunday, October 10, 2010

Black and White Wedding Cake

3 tiers, top is white chocolate mudcake with white chocolate ganache, middle is caramel mudcake with caramel ganache and the bottom is dark chocolate mudcake with dark chocolate ganache. Cover in fondant with a black fondant embossed border and black piping detail. Lustre dust painted on the fondant.

White chocolate and dark chocolate 50th birthday cake

Simple 50th birthday cake. Two 8 inch mudcakes side by side, one is dark chocolate mudcake the other is white chocolate mudcake covered in white chocolate ganache to form one cake.

Little chocolate moulded roses with chocolate shards to wrap around cake.

Friday, October 1, 2010

Emerald and Black Offset Cake

4 tiers 6, 6, 8 and 10 inch dark chocolate and cherry ripe mudcakes covered in dark chocolate ganache and covered in fondant. Tiers stacked off centre.  Green and pearl lustre dust painted, royal icing and sugarpaste decorations and isomalt gems. All edible.

Large Surprise Rainbow Bubbles Cake

This cake is seven layers of white chocolate mudcake high and 30 x 30cm big! Covered in white buttercream to hide the suprise of 7 layers of rainbow coloured mudcake. Starting from the top red, orange, yellow, green, blue, indigo and violet.

Topped off with gelatine bubbles and fondant and sugar decorations. All edible.