Tag Archives: ganache

21st cake

3 Oct

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It was my brother’s 21st recently and I made his cake.

I wanted to make something quite impressive so I started with a double batch of white mud cake and added cocoa to half of the batter so I ended up with one white cake and one chocolate cake. I cut the white one into two layers and the chocolate one into 3 layers.

My brother is a big fan of cookies and cream chocolate, while he was living with me last year I think it was all he ate, so I made a cookies and cream ganache to go between the layers.

I used the condensed milk butter cream I have previously used fr a crumb coat. This butter cream is so decadent, it has become my go to icing, Mr Minx will eat it straight out of the bowl!

For the decoration I chose to use the petal technique I have seen so often on Pinterest. Here is a tutorial. The great thing about this technique is that it is super easy, although time consuming, and looks super awesome!image

All you need is an off set spatula or spoon, and Wilton tips number 12, I think I had number 10 as the shop was out of 12s. If you are using more than one colour you will need more than one tip.

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Basically you just dot the icing in a line down the cake

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and then spread the dots with the spatula

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Sorry for the poor picture quality, I was sick while doing this and could only manage phone photos.

On the top of the cake I put one row of dots and spread them towards the centre of the cake. Then I topped it with Oreo truffles. These were so easy to make, I used a packet of Oreos and a packet of cream cheese, popped them in the food processor and wizzed them up, made little balls and then coated them in melted chocolate.

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The cake was a pretty big hit, the family were impressed. The cake was pretty delicious, although very sweet, I couldn’t finish my piece. I forgot to take photos of the cake until we were at the restaurant so they are a bit dark, but you get the idea.

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Mermaid Tales

19 Sep

I feel so neglectful of my little blog. There has been so much going on in my house recently I hardly have time for basic human needs let alone blogging!

We have started on the next phase of our renovation, so I have been trying to organise our new front door, windows, other building materials, asbestos removal, the BA, Owner Builder permits, the new walk in wardrobe and the mortgage. In a midst all this we have had two birthdays, mine and Rooster’s.

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This was the front of our house at the start of last weekend.

 

Since Rooster has been around my birthday is usually spent preparing for his, this year I decided I was going to have a cake and a little celebration though. We had a few friends around for a BBQ and I made a Mermaid cake. In this post I will tell you the story of the cake, forgive me for the lack of photos, it just completely slipped my mind to take any during the making process.

For the cake I wanted something a little different from the usual stock standard chocolate so I chose a passionfruit buttermilk cake. Here is the recipe I used.

Passionfruit Buttermilk Cake

250g butter softened

1 cup caster sugar

3 eggs separated

2 cups S.R flour

3/4 cup buttermilk (if you don’t have butter milk mix 1 tbs vinegar to 1 cup of milk and let sit until curdled)

1/4 cup passionfruit pulp ( I think I used double this amount)

Cream butter and sugar until light and fluffy, beat in yolks one at a time, stir in flour, buttermilk and passionfruit.

Beat whites until soft peaks appear fold into cake batter.

Pour into cake pan (I used a round 24cm pan) and bake in oven preheated to 160 degrees Celsius for 40 minutes or cooked through.

Due to the amount of cakes I am making for everyone’s birthdays I started colouring the fondant several weeks ago. For my cake I needed some variegated blue for the back ground. To do this I made a light and dark blue then made them into sausages and wrapped them around each other, then rolled it into a ball so that when it was rolled out the colours would swirl together.

Underneath the fondant I chose to use white ganache, which was something I have never done before. I made it in a 2:1 ratio like I do with dark chocolate ganache, however I have since read that white ganache should be made in a 3:1 ratio. So my ganache was soft but I forged ahead with the cake not knowing the problems it would cause later.

I rolled out the blue swirled fondant, rolled it up and put it on the cake, no problem, at least until I realised some of the fondant had stuck together and I had a big blog of unwanted fondant on the top of the cake. I tried to pull it off but it wouldn’t budge, I tried to smooth it out but due to the soft ganache it wasn’t providing the support I needed to be able to do that and I would have torn the fondant. In the end I just placed the mermaid over that spot and managed to cover most of the mistake. I also had an air bubble, put I was able to pop that with a skewer and there wasn’t much of a mark left.

To make the mermaid I just used a picture and molded the pieces on top of the picture then transferred it to the cake. I used little cut out stars,  silver cachous and some pearlescent edible powder to embellish it.

Then because of the softness of the ganache I put it in the fridge. This was the wrong move. I have put fondant covered cakes in the fridge before and not had a problem, but I think they did not have runny ganache under the fondant and the fondant may have been dried out before going in the fridge.

So a couple of days later I pulled the cake out and it was wet like someone had sprayed it with water. I panicked and ran to my best friend Google to ask “Why is my fondant wet?” and “How can I fix this?” Google suggested it was due to humidity and advised I put it in front of a fan to dry out and brush it with some corn flour.

So then my cake spent half the day in front of a fan and covered in cornflour. The fondant dried but the ganache got softer. I tempted fate by returning it to the fridge, and monitored it closely for any ill effects but it seemed fine, no more weeping. I was so relieved.

So here is the cake

You can see it is not perfect. However, it was delicious and my friends were suitably impressed!

 

 

Ambitiousness pays off!

31 Mar

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So, the time came to crack open the eggs.
The shell came off easily.
They looked perfect.
I cut them open and…..

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They were better than I could ever have imagined!
They turned out exactly as I had envisioned…
And were they delicious?

You bet your sweet cotton tail they were.
I was going to advise not to do this, thinking the fiddlyness and mess was not worth it, but after opening them and being utterly delighted, I say give it a go!

If you want to see how I made these chocolate and ganache filled eggs see here, here and here.

An ambitious Easter Bunny, part 2

31 Mar

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I finally finished filling the dyed eggs on Easter eve. Earlier this week I put some white chocolate ganache into the eggs.

To do this I used 250g white chocolate and 125ml of thickened cream

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I melted it in the microwave and mixed together to make a smooth mixture.

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I filled my piping bag and added the ganache into the eggs. This was extremely messy! I had ganache all over the kitchen! Martha made it look so easy….she lied!

Hence, there are no photos of the filling process. I then refrigerated them so that the ganache could set.

Then last night, after putting it off for the whole week  I finally topped them up with some melted milk chocolate, using the same melt and pipe technique I have used through out this project.

All that is left now is too crack them open and see what the final result will be…delight or disaster?

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