Friday, 11 November 2011

"All the world is birthday cake, so take a piece, but not too much."

Or so George Harrison said.. but in this case- have as much as you like!
This is a dark chocolate cake with orange chocolate fudge icing inside, and orange chocolate ganache on the outside. This is the ultimate in chocolate heaven!
The drape is made of sugar paste with painted gold lustre dust stars. 
To replicate this, or to create your own design, first sketch out your templates on a piece of card. Use small scissors to cut the inside out, leaving you with a ready to use template.
Place this template over your rolled out sugar paste and, using a delicate paintbrush, paint inside the templates with lustre dust.
Alternatively: Use a stiff template (i.e. a bought one made of plastic or metal, or stiff cardboard will do). Place the template over your fondant. Paste soft royal icing over the entire template. Lift the template to reveal your pattern.
This is too good not to share:

Chocolate Ganache Recipe
- 200g Dark Chocolate
-200g Double Cream
*I added orange essence here- why not add peppermint for a fresh, sharp taste?

Melt both in a saucepan over a low heat. Stir continuously until thick and creamy with a glossy finish. 
Here you have two choices:
1. Use immediately. Pour over your cake to give a wonderfully rich, glossy, icing. Key tip: Place your cake on a cooling rack with a plate under. This catches any run-off icing and you can re use it!
2. Place your ganache in the fridge for up to two hours. This will allow the ganache to set, turning into a thick, rich, paste which you can then spread all over your cake using a palette knife.
This was the method used on the cake above. 
It was my sister's 18th birthday so this cake was topped off with a tiara and a purple sparkly decoration. The champagne bottle candles were stuck to the cake board with icing to prevent them falling over whilst lit in the restaurant.

No comments:

Post a Comment