Friday, August 15, 2014

Abbey Monster High Cake Tutorial



Abbey Monster High Cake
Below are the instructions on how to bake, decorate and hand paint this cute Abbey cake but first...
...welcome to Monster High, the place where children of famous monsters rule the school! Abbey Bominable is 16 years old and the daughter of Yeti! She's the coolest ghoul in the school and I love her trendy wardrobe and white fur boots. Her BFF is Draculaura and I have a Draculaura cake tutorial that you might like here.
Draculaura Cake
                       Draculaura Cake
Although Abbey is very pretty she says 'I am cold in the touching and being touched'
Her favourite sport is Snow Boarding and her pet "shiver' s an adorable baby Wooly Mammoth.
Shiver
                  Shiver
Instructions
This 7" Abbey birthday cake is made from dark chocolate mud-cake and filled with dark chocolate ganache.
Materials
10" cake board
7" set up board
1.2 kg Ice blue sugar-paste
For cake topper....
Tylose powder
Edible Americolor gel colour in blue, white, pink and lilac
White sugar-paste
Make the 7" round Dark Chocolate Mud Cake
190g unsalted butter
155g dark chocolate
4g instant coffee
1 cup warm water
145g caster sugar
200g self raising flour
23g cocoa
1 large egg
1 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 egg and vanilla.
4. Pour mixture into prepared pan.
5. Bake at 150C for 1 - 1.5 hours . Test with skewer. Cool cake in pan.
Make the Dark Chocolate Ganache
600g dark chocolate, finely chopped
250ml 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.
Assembling the cake
Cut the cake in half and fill with ganache. Attach cake to set up board with edible glue or some Royal Icing. Cover the top and the sides of the cake with ganache and smooth the surfaces. Cover cake and board in one application with Ice blue sugar-paste.
Cake covered with ganache
                                                                      Cake covered with ganache
Cake covered in Ice blue sugarpaste
                                                              Cake covered in Ice blue sugarpaste
Printable image
                                                       Printable image
Using the Template Click on the image above and save image. Enlarge or reduce the image to fit your cake. I printed it out to fit a 6.5″ circle just a little smaller than the cake. Print 2 copies so that you can keep one copy intact and the other you can cut up to make smaller templates. 1. Face, ears and neck (cut out in Ice blue sugar-paste). 2. Hair and headband (cut out in white sugar-paste).   You may wish to make a little modelling paste in white and some in Ice blue for the Abbey cake topper. This will help the topper dry quichly and make it stronger. Modelling Paste 350g sugar-paste 1 teaspoon Cellogen (if using CMC, Tylose Powder or Gum Trag then use only 0.5 teaspoon) Sprinkle the powder over the sugar-paste and kneed carefully till smooth.
Cut out the face and neck in Ice blue sugarpaste
                                             Cut out the face and neck in Ice blue sugarpaste
Cut off any rough edges
                                                                       Cut off any rough edges
Cut the hair and headband section from white sugarpaste
                                         Cut the hair and headband section from white sugarpaste
Neaten up rough edges if necessary
                                                            Neaten up rough edges if necessary
The two sections should fit together well
                                                       The two sections should fit together well
Using a few fine paintbrushes, edible gel colours and a little Vodka as a thinner start painting the hair / headband area as it is simpler and then paint in the facial features last. To help me place the eyes, nose and mouth in the right spots, I used the face template, tracing the outline of the features on the back of the template and then transferring the details onto the Ice blue sugarpaste by tracing over the outlines of the features with the template the right way up on top of the sugarpaste. You can see the fine graphite outline of the lips in the image below.
I have made a video of me painting Abbey's face and will upload it here shortly.
Painting the face and hair with edible food colour
                                                 Painting the face and hair with edible food colour
Abbey
                                                                               Abbey
Add pink candles for a nice contrast

                                                         Add pink candles for a nice contrast
Add 'Chelsea' to the covered cake board
                                                          Add 'Chelsea' to the covered cake board


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