Karen’s Triple Chocolate Cake

 

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I was thinking what name should I give to this beauty. I made it for my friend Karen who just got married, and although this wasn’t her wedding cake, I wanted it to look and fit to the special occasion.
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I baked a simple sponge and filled it with three different chocolate ganache creams, dark, milk and white, and I covered the whole cake with white chocolate cream before I decorated it with the fondant ruffles.
Ingredients:
-8 eggs, separated
-8 Tbsp flour
-8 Tbsp sugar
-pinch of salt
-1 tsp baking powder
-2 tsp vanilla extract
-300 + 300 +300 ml double cream for the dark, milk and white chocolate ganache
-100 g dark chocolate
-100 g milk chocolate
-100 g white chocolate
-champagne colored fondant icing
Method
Prepare the ganache one day ahead of the cake. Warm 300 ml double cream in a pan adding 100 g of chocolate. Stir until the chocolate melts, don’t let it boil. Let it cool down, then place it in the fridge and leave to chill over night. Do the same with the other two chocolates and portions of double cream.
To bake the cake, separate the eggs first. In a large bowl, beat the egg whites with the sugar until you get stiff peaks. Add one egg yolk at a time, beating after each addition. Add the vanilla extract.
In another bowl, combine the flour with the salt and baking powder. Gradually add the flour mixture to the egg cream, mix on the lowest speed or fold in only with a large spoon, don’t break the cream.
Line your cake pans with baking paper before pouring in the batter. I used disposable paper baking cases. Bake for 20-25 minutes. I baked my cake in three rounds. Let it cool completely.
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To fill and assemble the cake, I used 4 cake dowels and a little cake board in between the 2 tiers. I filled it with dark and milk chocolate cream, switching after each layer, and covered the whole cake with white chocolate.
I covered the cake with champagne colored fondant, then I decorated it with more fondant stripes for the ruffles. Finished off with real roses.
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Mini Wedding Cakes

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There is no actual wedding really, I just had leftover cupcakes and turned them to mini cakes just to please my creativity and curiosity to see if I can do it.

I crumbled the plain cupcakes without any icing on top (5 or 6 I think), stir some cream in to make it a dough, then rolled it out with a rolling pin, cut out in three different sizes and put it in the fridge for a day or so.

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Next step was that I covered the mini cakes with marzipan, then again Stacked them together to make 3 tiers.

After this I painted on them with Dusky Liliac edible lustre from Sugarflair. I cut out few little flowers and dusted them too.

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Little Green Wedding Cake

Hi there,

It’s been a busy but really lovely and warm (FINALLY) weekend here in Cambridge. A Hungarian friend of mine, who’s also my neighbour got married yesterday, and she wanted me to make their wedding cake. I have never done a wedding cake before, but since this was a small family gathering and she asked so nicely to make it I said yes.

Therefore I made myself a similar cake for Easter, only for practicing the recipe and of course the technique.

Here comes the “sketch” cake, which was blue with spring flowers -looks a little bit like a hat 🙂 :

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I used the same recipe for both, only that for the actual wedding cake I put two more eggs + the additional extra flower and sugar each in the bottom cake and top cake as well, so it raised taller. I filled them with yummy chestnut cream, which is basically chestnut puree + double cream whipped together. This is very Hungarian, and very delicious! 🙂

Here is the little green wedding cake, as it was a green coloured wedding. I made 37 white rosebuds last week, and used 31 on the cake:

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My cake made it to the wedding, and the guests were delighted 🙂

Madeira cakes

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Last week I’ve bought some Madeira cakes to try out something. I cut these two little portions out with a round cutter, I soaked the cakes with Rum and filled with some Nutella. It came out nice. But the main reason for doing this was to make the cake little less boring taste-wise. I wanted to try out this decoration, to cover the little cakes and didn’t want to just use a plain sponge. For decorating first I covered it with a layer of marzipan and then with the sugar paste.