Friday, December 6, 2013

Rainbow Cake Tutorial


Rainbow Cake

This cake is similar to my Rainbow Layer Cake. Full instructions for making the Rainbow Layer Cake can be found here.
A slice of Rainbow Cake
A slice of Rainbow Layer Cake
I made this cake for Linda's birthday.  Her husband secretly ordered it from me and I thought that such a romantic gesture wouldn't be complete without some love hearts!
It really is as simple to make as the photos look - you dye the cake batter, pour into the pans and bake!
It is based on a white mud cake, filled with white chocolate ganache and covered in sugar paste

This cake was so much fun to make and eat!  I love the surprised look on peoples faces when you pull out the first slice ~ Rainbow cake is something that makes everyone smile :)

If you need more information on how to make ganache and cover your cake with it just click here.

Two things make this cake special

1. The Rainbow Inside. A really big surprise if the recipient and/or guests have no idea what is inside.
2. The cake is based on a White Chocolate Mud Cake. Lots of people are scarred to use colours with Chocolate mud cakes if they do not have the special chocolate colours. I did a lot of research before I used my ordinary food colours and the reason they work is because we are not colouring 100% pure chocolate. The other ingredients magically make it alright to use Wilton or AmeriColor (these are the only two makes that I have tried so far).

7" White Chocolate Mud Cake (Planet Cake recipe)

I used 2 x 7" pans
180g butter
180g white chocolate
160ml water
195g SR flour
180g plain flour
240g caster sugar
2 eggs, lightly beaten
1 tsp vanilla essence

Ganache
780g white chocolate, finely chopped
270g pure cream

Sugarpaste
730g yellow sugar paste
small amounts of orange, red, purple, blue and green sugar paste

White Chocolate Mud Cake Method
    1. Preheat the oven to 180C.
    2. Grease and line bases of both cake pans with baking paper.
    3. Combine chopped butter and water in a saucepan.
    4. Stir over low heat until butter is melted. Turn off heat, then add the chocolate and stir until it has melted and is well combined.
    5. Sift flours into a bowl. Add sugar, a pinch of salt and make a well in the centre.
    6. Pour chocolate mixture, egg and vanilla into the well then stir with a wooden spoon until well combined.
    7. Divide the batter equally amongst the 6 bowls. Weigh your mixing bowl before you begin adding ingredients and then subtract the weight of the bowl from the final measurement after the batter is completed. Divide that number by six and add that weight of batter to each bowl, and then whisk a fair amount of the appropriate food colour into each bowl. Keep in mind that the color of the unbaked batter will be the color of the baked batter.
    8. I poured 5/6th of the red batter into the pan that would be the top tier. I spread it out a little to touch the sides of the pan and be a little thinner in the middle.
    9. I then poured 4/6th of the orange batter in the middle of the pan on top of the red. I moved it about a little to make a good circle.
    10. I then poured 3/6th (i.e. 1/2) of the yellow batter on top followed by the green, blue then purple.
    11. In the second pan that would be the bottom tier, I first of all poured 5/6th of the purple batter followed by the blue, green, yellow, orange and finally red.
    12. Bake for 30 -35 minutes or until a skewer comes out clean when poked into the middle of the cakes.
    13. Leave in tins to cool completely on a wire rack.
    14. When cool, cut the domes off both cake and sandwich together with white ganache making sure that the bottom tier is placed upside down to create the design in my picture at the top of this post.
White Chocolate Ganache

1. Place chocolate pieces in a large bowl.
2. Put the cream in a saucepan and bring to boiling point. Pour the cream over the chopped chocolate and mix with a hand whisk until the ganache is smooth.
3. Allow to cool completely and then leave to set overnight, if possible.
Colours of the rainbow
Colours of the rainbow
Coloured cake batter
Coloured cake batter
Ready for the oven
Ready for the oven
Cooling on a wire rack
Cooling on a wire rack
Rainbow Cake
Rainbow Cake
Rainbow Cake
Rainbow Cake
Rainbow Cake
Rainbow Cake
Rainbow Cake
Rainbow Cake
Rainbow Cake
Rainbow Cake

Tuesday, April 30, 2013

How to make a Dr Who Tardis Cake


Tardis Where the Wild Things Are
A Tardis cake for Lochie on his 13th birthday. He is a big Dr Who fan!
The Tardis cake was on a black marble turntable and we hid it in the media room (no windows). Lochie was brought into the darkened room and someone swirled the cake around at speed while another person moved their hand rapidly up and down in front of a torch, creating a strobe effect while a third person (Alasdair) played the Dr Who TV theme tune on the laptop. All of this went down really well!
This cake was another of my dark chocolate mud cakes with dark chocolate ganache filling as all children seem to love it and adults too. The cake is quite straightforward and the instructions are easy to follow. It did, however, take longer to make than I anticipated so leave some extra time for the finishing touches.
Materials
8" square cake tin
2 x 4.5" set up boards
2 x 4" set up boards. These boards will be used to separate the top and bottom parts of the cake.
1.5 kg blue / grey sugar paste
Small amounts of black and white sugar paste for windows, signs etc.
Dark blue petal dust
I used an 8" square pan for the cake but I used the recipe for a 9" square cake so that my cake would be taller than normal.
Tardis
Tardis in action!
9” square dark chocolate mud cake recipe
400g unsalted butter
325g dark chocolate
1.5 tablespoon instant coffee
2.2 cups warm water
2.5 cups self raising flour
1.5 cup caster sugar
0.4 cup cocoa
3.25 eggs
1.5 teaspoon vanilla
Instructions:
1. Grease and line base and sides of cake pan with one thickness of baking paper, bringing paper 5cm above side of pan.
2. Combine chopped butter, chopped chocolate, coffee, and water in a saucepan.
Stir over low heat until chocolate is melted. Cool 15 minutes. Transfer mixture to bowl of mixer.
3. Add caster sugar to mixture and beat well until dissolved. Add sifted flour and cocoa, lightly beaten eggs and vanilla.
4. Pour mixture into prepared pan.
5. Bake at 150C for 1 to 1-1/2 hours. Test with skewer. Cool cake in pan.
Dark Chocolate Ganache
1.2 kg (2 lb 10 oz) dark chocolate, finely chopped
600 ml (21 fl oz) pure cream
Instructions
1. Put chocolate pieces in a large bowl
2. Put the cream in a saucepan and bring to the boil. Pour the cream over the chopped chocolate and mix with a whisk until the ganache is smooth. Do not use an electric whisk as you will create too many air bubbles in the ganache.
3. Allow to cool completely and then leave to set overnight.
For detailed instructions on how to make ganache and cover your cake with it click here
Creating the Tardis shape
1. Cut your cake into 4 small cakes, each 4" x 4".
2. Now cut each of these horizontally, giving you 8 pieces.
3. Make two cakes. The bottom cake will require 4 pieces filled with ganache sitting on the 4.5" set up board. Also cover the top and sides with a thin crumb coat of ganache.
4. The top half is made up of 3 pieces sitting on the smaller 4" set up board. Fill with ganache and again cover with a thin crumb coat of ganache.
5. Place the remaining 4" board upside down on top of your bottom cake then place the top cake on top of this. Where the two cakes meet can eventually be separated when you cone to cut the cake. This will make it easy to cut elegant slices of cake.
6. Wait until your ganached cake firms up. You may need to put it in the fridge for half an hour.
6. You should now have one remaining 4.5" board. Place it on top of the cake and use it as a guide to help you ganache the sides of the cake. If you use a set square you can run it along the sides of the cake using the 4.5" boards at the top and bottom as a guide. Easy!
1 Ganached
Ganached
The final cake slice will be used as the roof so cut the sides off to make it a little smaller and cover it with ganache. You can cover it with blue/grey sugar paste as soon as the ganache forms up.
2 Roof ganached
Roof ganached
To cover in sugar paste, use a brush to apply a thin layer of water onto the ganache. Make a lid and attach. Measure the the height of the Tardis and the perimeter. Cut out the sugar paste a little larger and wrap around. Trim off the excess. The rough join is unimportant as corner pieces will eventually cover it.
3 Covered in sugar paste
Covered in sugar paste
4 Roof added
Attach the roof with a thin layer of water.
5 Neaten up the top edges
Add 4 thin pieces of sugar paste to neaten up the roof.
6 All edges neatened
Much better!
7 Cutting out the corners
Cutting out the corners using the width of the ruler as the width of the sugar paste.
8 Cutting out the door trim
Cutting slimmer strips to attach to the centre of each side.
9 Glueing on the trims
Paint on a little water to help each piece stick.
10 Adding more detail
Adding more detail
11 Cutting out the windows
Cutting out the windows. I used the width of my ruler as a guide but had to cut a little more off each to make a snug fit.
11.5 Tardis door
The REAL Tardis door
12 Roll out thin lines of sugar paste to make the small windows
Roll out thin lines of sugar paste to make the small windows
Use a dry paint brush to apply the dark blue petal dust to your cake. Use it to darken the shadows and to make the overall look distressed.
13 Tardis complete
Tardis complete
14 Tardis view from above
Tardis, view from above
16 Tardis Where the Wild Things Are
I used photoshop to place the Tardis cake on an image that I created a while back called 'Where the Wild Things Are'. Details below
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This photomanipulation is made up of several images. I took a picture of Callum on the boardwalk leading to the creek at Pottsville. I inverted the trees either side and added the steps from a picture taken at Norries Head, Cabarita. The fence is from a friend's garden in Springbrook National Park. All the shadows on the boardwalk are just painted on in Photoshop and the birds are several shots of the one bird, a White-bellied Sea-Eagle, taken at Murwillumbah, flying overhead on the banks of the Tweed River near Dallis Park.

How to make an Angry Birds Cake


Balin and his Angry Birds birthday cake
Balin and his Angry Birds birthday cake (picture taken by my good friend Jillian Merlot, Balin's gran) I had to do a little post processing in Photoshop of course!

Make the 8″ square Dark Chocolate Mud Cake

500g unsalted butter
400g dark chocolate
10g (2 tablespoon) instant coffee
2-2/3 cups warm water
380g (2 cup) caster sugar
520g (3 cups) self raising flour
60g (1/2 cup) cocoa
4 eggs
2 teaspoon vanilla

1. Grease and line base and sides of cake pan with one thickness of baking paper, bringing paper 5cm above side of pan.
2. Combine chopped butter, chopped chocolate, coffee, and water in a saucepan.
Stir over low heat until chocolate is melted. Cool 15 minutes. Transfer mixture to bowl of mixer.
3. Add caster sugar to mixture and beat well until dissolved. Add sifted flour and cocoa, lightly beaten eggs and vanilla.
4. Pour mixture into prepared pan.
5. Bake at 150C for 1 hour 45 mins. Test with skewer. Cool cake in pan.






Make the Dark Chocolate Ganache

1.2 kg (2lb 10oz) dark chocolate, finely chopped
500ml (17.5 fl oz) pure cream
Method: Heat the cream until it just starts to bubble, pour over chocolate (which you have blitzed in the food processor to coffee granules size) and let it sit for about a minute to melt. Use a hand whisk to blend it all together then set aside to cool.
Your ganache at this point will be thin. You will have to let it set overnight until it thickens to a slightly thicker peanut butter consistency. Since I don’t have the patience to wait, I just let it cool to room temperature and then pop it in the fridge (don’t cover because you might get condensation). It would  usually set in the fridge in about an hour or two. If it sets too hard, just microwave it in 10 second intervals (keep mixing it whenever you take it out).

For more information on how to make ganache and cover your cake with it, please click here.






I used the three images above as my inspiration. I tried to match the sizes, shapes and colours as I put together the birds, pigs and timbers. I also went online and played the game just to better understand the whole 'Angry Birds' thing.
Catapult
Catapult
I made all the pieces separately as they were being transported to the birthday party and with the cake being tall and slim (reflecting the 2D nature of the Angry Birds game) I was afraid that the cake would be top heavy and topple over in the car. I used cocktail sticks and wooden skewers to keep everything straight and the spikes came in handy for anchoring the timbers to the cake later on.
Timbers 1
Timbers 1
Timbers 2
Timbers 2
I made an 8"square dark chocolate mud cake and cut it in half and filled it with dark chocolate ganache. I then cut the cake up to resemble the online game silhouette finally covered the top and sides with the remaining ganache.
Angry Birds cake under construction
Angry Birds cake under construction
Angry Birds cake
Angry Birds cake