This 7" Draculaura birthday cake is made from dark chocolate mud-cake and filled with dark chocolate ganache.
10" cake board
7" set up board
1.2 kg fuchsia sugar-paste
For cake topper....
Americolor Fuchsia gel colour
Light fuchsia sugar=paste
Make the 7" round Dark Chocolate Mud Cake
190g unsalted butter
155g dark chocolate
4g instant coffee
1 cups warm water
145g caster sugar
200g self raising flour
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 eggs 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 in fuchsia sugar-paste.
Click on the template 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 sholders (cut out in white sugar-paste).
2. Hair on top of head (cut out in light fuchsia sugar-paste).
3. Hair bunches at side of head ( cut out in light fuchsia sugar-paste).
4. Earrings (white)
You will need to make a little modelling paste in white and some in light fuchsia for the Draculaura cake topper. This will help the topper dry quichly and make it stronger.
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.
|Make sure all pieces fit together perfectly and leave them to dry and harden a bit|
Painting Draculaura cake topper
I used Wilton and Americolor edible gel colours which I thinned with a little Vodka. I was not sure how I was going to achieve a good result but just got stuck in with 'paint' and brushes. I was quite pleased with the outcome and I have put together a video of my attempt on YouTube. Unfortunately the camera was not switched on when I was painting the eyes and mouth (the important bits) but the video is still worth watching as i have speeded it up to lessen the boredom and give you a laugh.