80s Theme Cake

This 80s Theme Cake was made for Jessica’s 30th Birthday Bash in Brisbane. It is made from white chocolate and dark chocolate marbled mudcake, filled with dark chocolate ganache and covered with sugarpaste. The Rubik’s Cube is a really delicious truffle.
The birthday girl wanted hot pink, turquoise and yellow as her colours but you could use whatever colours you wish. To celebrate her 1980s themed birthday the cake incorporates the MTV logo, Pacman arcade game, Rubik Cube, Boogie box, fluorescent colours and animal print fondant, not to mention the giant number ’30’.

 

Baking Diary

DAY 1

Colour sugar-paste. Hint – You can buy ready coloured black sugarpaste which saves a big mess. Also I used Wilton’s Rose edible gel colour for the hot pink.

Make ganache click here for detailed ganaching info

Bake cakes

Wrap cakes in foil and place in fridge overnight.

Cut finger nails. There is nothing worse than making a mark with your long nails on your completed cake.

DAY 2

Take cake out of fridge first thing in the morning and allow to come to room temp.

Torte and ganache cake then leave it to set. click here for detailed ganaching info

Once set cover with sugar-paste.

DAY 3 

Decorate and complete the job.

DAY 4 

‘Stuff up’ day. You never know what might happen when making a cake so always pencil in a ‘stuff up’ day (I had a day with my feet up when making this cake as I had a toenail removed, ouch!)

DAY 5  The day of the party

 

Marbled Mudcake

The three tiers are made up of a 7″ round, a 5″ round and a 4.5″ square. The rubik cube (1.25″ / 3 cm) is made from the cut offs from the Boogie box mixed with left over ganache formed into a large truffle cube and covered on all sides with a thin layer of ganache.Make the light and dark mudcake batter in separate bowls then pour the dark in first filling your pans to half the usual height then fill each with the white choc mud batter and gently stir round a little to mix and bake for 1.5 hrs at 150C

 

Dark Chocolate Mud Cake (Pam’s recipe)

187g butter

150g dk choc

1 tbsp coffee, powder or granules

1 cup water

1 cup SR flour

3/4 cup caster sugar

1/4 cup cocoa

2 eggs

1 tsp vanilla essence

 

Dark Chocolate Mud Cake Method

1. Preheat the oven to 150C.
2. Grease and line base and sides of cake pans with one thickness of baking paper, bringing paper 5cm above side of pan.
3. Combine chopped butter, chopped chocolate, coffee, and water in a saucepan.
4. Stir over low heat until chocolate is melted. Cool 15 minutes. Transfer mixture to bowl of mixer.
5. Add caster sugar to mixture and beat well until dissolved. Add sifted flour and cocoa, lightly beaten eggs and vanilla.
6. Pour mixture into prepared pans stopping at half the height you normally fill to.

No need to be delicate with this one – just make sure that the chocolate mixture has cooled sufficiently so as to not create a thickening reaction when the flour is added.

 

White Chocolate Mud Cake (Planet Cake recipe)
185g butter
185g white chocolate
170ml water
95g SR flour
185g plain flour
250g caster sugar
2 eggs, lightly beaten
1 tsp vanilla essence

White Chocolate Mud Cake Method

1. Preheat the oven to 150C.
2. Grease and line base and sides of cake pans with one thickness of baking paper, bringing paper 5cm above side of pan.
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. Add the white batter to the already half full pans and fill to their normal height.

Marbling
To create the marbling effect simply gently stir round a little to mix (Do not overdo) and bake for 1.5 hrs at 150C. Check the small cakes before their time is up.

 

 Dark Chocolate Ganache click here for detailed ganaching info

1600g dark chocolate, finely chopped

800ml pure cream

1. Grind the chocolate to fine granules in a processor.
2. Put the chocolate in a large bowl
3. 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. (Do not use an electric whisk, as you will create too many air bubbles in the ganache.)
4. Allow to cool completely and then leave to set overnight.

Decoration
Templates can be found on my Free Stuff page click here
I used a whole lot of edible glue on this cake. I even stuck the tiers together with glue as it wasn’t a big heavy cake and the glue would survive the 200km round trip delivery.

Edible Glue

Also called Gum Glue

Add 2 tablespoons of warm water to a quarter teaspoon of Tylose Powder and allow the Tylose powder to melt. Don’t worry if at this stage the glue appears not to be blending. Put a lid on the container and leave it in the refrigerator overnight and in the morning you will have a perfectly clear and ready to use glue.

 

The glue should be a dripping consistency. If it is too thick, just add a little more water and stir with a toothpick .

 

The edible glue should be stored in the refrigerator when not in use.

 

To apply the glue, use a good quality paintbrush and brush on to the area where you are going to be working. Leave until it begins to dry a little so that the area is just tacky to touch.

The animal print is made up of thin strips of black sugarpaste.

Some sugarpaste shapes for the Boogie box, Rubik’s Cube and Pacman

Pattern pieces for the more complicated shapes can be found on my Free Stuff page. Flat pieces such as the ’30’ and the ‘MTV’ logo should be made early and left flat. Curved pieces such as Pacman should be stuck to the cake soonish so that they can mould themselves to the shape of the cake. Add Tylose powder to any parts that need to be very stiff such as the MTV logo. I added just a quarter of a tsp of Tylose to a lump of pink which I used for the ’30’ and the ‘MTV’. Knead the powder into the sugarpste till well combined.

To make the handle for the Boogie box use some plastic tubing with cocktail sticks pushed in at the ends. Stick the sugarpaste on with edible glue.

You will need 45 coloured squares in total (none on the bottom) and stick them on with edible glue. Each square is 1cm x 1cm. Secure to the cake using two short wooden skewers and edible glue.

I used this image in the background of my cake picture. I made the image a couple of years ago with camper vans and surf board, typical of the Gold Coast and reminiscent of the ’80s. I changed the colours to suit the colour scheme of the cake.

Easter Cookie Tutorial

These cookies are iced using the ‘Outlining and Flooding’ technique which is simple to learn. The outline works as a dam or wall to hold the runny icing which you use to fill in the main parts of the cookie.

I made these cookies in 3 delightful flavours: chocolate, vanilla and gingerbread.

 

Chocolate Cookie Recipe

makes about 24 medium-sized cookies

275g plain flour

100g self raising flour

75g cocoa powder

125g granulated sugar

125g salted butter, diced

125g golden syrup

1 large egg, beaten

Sift flours and cocoa, add sugar and mix well.

Add butter and using finger tips rub till mix resembles breadcrumbs.

Make a well and add syrup and egg.

Stop as soon as a ball has formed.

Cover and chill till ready to use or roll and use immediately.

170C for 14-18 mins

Vanilla Cookie Recipe

makes about 24 medium-sized cookies

200g unsalted soft butter

200g caster sugar

seeds from one vanilla pod or 2 tsp of best vanilla essence

1 egg, lightly beaten

400g plain flour

In the mixer with paddle attachment, cream the butter, sugar and vanilla till well mixed and just creamy in texture. Do not overwork or cookies will spread during baking.

Beat in the egg till well combined.

Add the  flour and mix on low speed until a dough forms.

Cover with cling and place in fridge for at least 1 hour.

Place dough on floured surface and knead briefly.

Roll out to 5mm thick.

Cut out your shapes, then, using a palette knife, lay them on a baking tray lined with greaseproof paper.

Chill again for about 30 mins.

Preheat oven to 180C/170C fan and bake for about 10 mins, depending on size, until golden brown at the edges.

Transfer cookies to a wire rack and allow to cool before decorating.

Gingerbread Cookie Recipe

makes about 24 medium-sized cookies

90g butter

150g soft brown sugar

90g golden/corn syrup

425g Plain flour

1 tsp baking powder

2tsp ground ginger

1tsp mixed spice

1 medium egg (beaten)

Gently heat butter, sugar and syrup until dissolved.

Cool slightly for five mins.

Pre-heat oven 180C and lightly grease baking trays.

Sift flour, baking powder and spices tog into mixing bowl and make a well in centre.

Add melted mixture and egg into the centre. Bind tog with knife then use hands to form soft dough.

Sprinkle work surface with flour and roll out the gingerbread to 3mm (1/8″)

Bake in centre of oven for 13 mins.

Transfer cooked gingerbread to a cooling rack.

I have been using a homemade Cookie Leveller to roll out my cookie dough. I have all the instructions if you would like to make one.

Cookie Leveller click here

 

Royal Icing Recipe click here

A thicker consistancy icing is used to outline the cookie shape and then a thinner one (like custard) to fill in.

Outlining

Outline your cookies first and leave at least 15 minutes before you flood the inside of the ‘dam’ (outline). If the outline is a dark colour, it is best to wait 24 hours so that the colours don’t bleed into each other.

Outlining the egg

To outline the cookie hold the bag at 45 degrees and position the tip on your cookie. Put enough pressure on the bag so that the icing comes out and you can start moving in the direction that you want your icing to go. Start lifting the pipping bag till it is a few centimetres above your cookie and the icing just falls in a continuous line onto the cookie below. Come back closer to the cookie at corners and when finishing also reduce or stop pressure on the bag to go more slowly or to stop.

Flooding

Use a number 3,4 or 5 sized piping tip depending on the size of your cookie. Fill in one area at a time quickly zig zagging back and forth. Don’t worry if you haven’t filled in every spot: speed is more important at this point. To fill in these little missed bits just use your piping tip, toothpick or small paintbrush (used only for food), to push the icing into your missed bits.

Using a squeezy bottle to fill in with icing

Using a toothpick to fill in the missing bits

Decorating

Bunnies with White Tummies Outline and flood your bunny with your chosen colour and immediately add a circle of white icing for the tummy. The icing will quickly sink down till a smooth or slightly domed tummy area remains. Once completely dry add cheeks and front paws. Add nose and eyes once cheeks are dry or almost dry.

Bunnies with Spots 

Outline and flood your bunny with your chosen colour and immediately add little blobs of white icing to make the dots.

Once completely dry add the bow using a No.00 piping nozzle.  

Pretty Little Easter Eggs

Outline and flood your eggs with your chosen colour and immediately add little blobs of white icing to make the dots.

Once completely dry add the bow using a No.00 piping nozzle.

Yellow Chicks

Outline and flood your chicks with yellow and when completely dry add little feather details, a pink beak and an eye.

Bunny Faces Outline and flood each face with your chosen colour leaving the centre of the ears icing free. Once dry add the cheeks in the same colour. Once completely dry use a contrasting colour to make the nose, whiskers and middle ear. While still wet sprinkle the ears with coloured sugar sand or similar. If you are worried about the sprinkles sticking to the nose and whiskers you can add the nose and whiskers after the sprinkles have been added. Finnish by making the eyes.

Storing

Let the cookies dry for 24 hours before you package them.

Store in an airtight container in a cool dry place out of the sun (sunlight can fade the colours). The cookies can keep for up to 2 months but I prefer to use them up within a month.

Frangipani Chocolate Box Cake

This is a wonderful cake suitable for all sorts of occasions – birthdays, Valentine’s, Mother’s Day, anniversary’s etc. I made this cake for the first time for my friend Lesley’s birthday and it was such a success that I have made it many times since and each time I give it a different look. This cake was for an 65th Birthday surprise. 


Below are the instructions you need to make this cake including my 10 minute video clip ‘How to make fondant  frangipanis’ using an individual frangipani petal cutter and a step by step guide to making frangipanis using a one piece rose cutter. Decide which method you prefer and have a go.


Instructions are for a 6″ dark chocolate mud cake filled with dark chocolate ganache and covered in sugar-paste


Ingredients

Dark Chocolate Mud Cake 

100g butter

 

100g dark choc

 

10g coffee

 

70ml water

 

55g SR flour

 

55g plain flour

 

20g cocoa powder

 

0.25 tsp bicarb

 

210g caster sugar

 

2 eggs

 

3 tsp oil

 

45ml buttermilk

Ganache

520g dark chocolate

 

260ml pure cream

 

Flower-paste

700 grams of rolled fondant (I used Bakels Pettinice, but any will do)

2 teaspoons of Cellogen (if you use CMC, Tylose Powder or Gum Trag then only use 1 to 1.5 teaspoons)

1/3 teaspoon raw egg white

2 teaspoons Cream of Tartar

 

a small amount of Crisco or shortening


Edible Glue
1 teasp Tylose Powder

 

Other

500g (17oz) pink sugar paste (rolled fondant)

 

30g (1oz) bag of chocolate buttons or Freckles

 

227g (1/2lb) box milk chocolate15cm (6″) thin card board for the lid.


Individual frangipani petal cutter or a one piece 5 petal rose cutter


Petal Dust in yellow

1. To make the Dark Chocolate Mud Cake

1. Preheat the oven to 160C. Grease the tin and line the base and sides with a collar that extends 2 cm above the top of the tin.
2. Put the butter, chocolate, coffee and water in a saucepan and stir over low heat until melted, then remove from the heat.
3. Sift the flours, cocoa and bicarbonate of soda into a large bowl. Stir in the sugar and make a well in the centre. Add the combined egg, oil and buttermilk and the chocolate mixture, stirring with a large spoon until completely combined.
4. Pour the mixture into the tin and bake for 2 hours (for 11’5″cake) or until a skewer poked into the centre of the cake comes out clean, though it may be a little sticky. Leave the cake in the tin until cold.

2. To make and apply the ganache click here.

3. To decorate the cake

Measure the height of the cake.Roll out 200g of the pink sugar-paste so that you can cut a strip about 46cm (18in) long and 1cm (0.5in) wider than the depth of your cake.Brush the sides of the cake with a little water.Roll the sugar-paste up like a bandage, making sure it is not too tight and then unwind it around the side of the cake.Paint a light line of water around the inside edge of the chocolate box and neatly press the chocolate buttons into the ganache. My buttons were big so I cut each one in half first.Arrange chocolates on top of the box. Stick one of the chocolates on top of the others as this will help secure the lid at an angle later on.Moisten the top and sides of your thin cake board with a little water, roll out and cover with 100g (30z) of pink sugar-paste. Trim and neaten edges.Use 200g (7oz) pink sugar-paste to cover your base cake board (moisten with a little water first), if you are using one. Cut out a long strip of sugar-paste and roll up as if a bandage and unroll to cover around the board


4. To make the Flower-paste
Flower-paste (also called modelling paste)

Prep Time: 5 minutes

Serves: Makes around 500 grams of paste

Instructions:

Use a little Crisco on your work surface and knead up your fondant so its nice and soft.

Sprinkle the Cellogen, or alternative, over the work surface and knead it into the fondant.

This flower paste is white as it is for a different cake. Sorry!

Make a well in the mix and pour in the egg white, knead until mixed through, it may feel a little sticky, add more Crisco to the surface if you need to.

Sprinkle the Cream of Tartar on the work surface and knead into the mix until all incorporated.

Wrap the paste in cling wrap tightly, a few times and place in an air tight container, leave for at least 12 hours before use.

You don’t need to refrigerate it, and it will last for months.

I cut mine up into four pieces, and generally freeze it. It defrosts with the heat of your hands in minutes.5. To make the Frangipanis

Soften the flower paste

Roll out till thin

Press down hard with your cutter

Lift up and check

Use the balling tool or something similar to push out the flower-paste shape

Stick the petals together one at a time using edible glue

Carefully paint glue along the last petal edge

Join together and make sure all the petals are evenly spaced.

Turn upside down and check that there are no gaps

Curve the petals a little

Squeeze the stem together firming everything up nicely.

Place in an egg carton overnight to harden.

Click here for alternative method for making gum-paste frangipanis using an individual frangipani petal cutter.

6. Finishing touches

Glue the flowers around the base of the cake using edible glue.To make the glue mix the Tylose powder with approximately 4 tblsp water. Any lumps will disappear if you put the mixture in the fridge overnight.I arranged the flowers in pairs as it made a more interesting arrangement.Arrange a few of the flowers together for the top of the lid. As the flowers were hard, I pushed them into a piece of the left over flower-paste which was still soft as I had wrapped it in cling film overnight.Stick the lid to the chocolates using a blob of ganache.

 Below is a different colour combination that you might like to try.

Star Wars Death Star Cake

This Death Star Cake was such fun to make that you just won’t know when to stop! It is made of Dark Chocolate Mud Cake and filled and covered in Dark Chocolate Ganache then grey Sugar-paste. Use two 8.5″ or 9″ metal kitchen bowls to bake the cakes.

 

Dark Chocolate Mud Cake

 

Ingredients

to fill two 8.5″ metal bowls

500g unsalted butter

500g dark chocolate

2 tablespoon instant coffee

2-2/3 cups warm water

3 cups self raising flour

2 cup caster sugar

1/2 cup cocoa

4 eggs

2 teaspoon vanilla

 Instructions:

1. Grease and line base and sides of bowls 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 bowls.

5. Bake at 150C for 1 to 1-1/2 hours. Test with skewer. Cool cake in bowls.

Dark Chocolate Ganache

 

Ingredients

1.2 kg dark chocolate

500ml pure cream

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).

If you prefer a really soft filling for your cakes then just whip ½ cup cream and add 2 tbsp of the Ganache and whip a little more. This makes a delicious and easy chocolate mousse.

For more information on ganaching your cake click here.

Sugarpaste

750g in grey to cover Death Star

350g in black to cover board

360g in dark grey for stick on blocks

Royal Icing 

to decorate the blocks

250-300g pure icing sugar, sifted
2-4 drops acetic acid (white vinegar)
1 egg white

Beat icing sugar, acetic acid and egg white with electric beater on medium-high speed for 4 minutes for ‘soft peak’. Add extra sugar if the icing is too soft.
Achieving the right consistency for Royal Icing can be difficult but practise makes perfect, so if icing is too thick or too thin just empty your piping bag and add more water/vinegar or icing sugar. You will soon work it out. Add black edible colour until the correct shade of grey is achieved. Fill a pipping bag fitted with a number 1 tip.

Step 1. Line tins with greaseproof paper and add a collar of around 20 cms.

Step 2. Bake the cakes and place on 9″ round thin cake boards. Fill and cover in ganache using the instructions above. Make sure that the bottom half of the cake has a flat bottom to sit on.

Step 3. Cover with sugar-paste. If you would like to find out how to colour sugarpaste and use it to cover your cake click here

Step 4. Insert 4 thin plastic dowels as shown and one thick one in the middle which will fit over the small wooden dowel which has been inserted into the base board by first drilling a hole in the middle of the board. These plastic dowels can easily be cut with scissors.

Do not assemble the cakes on the base board until all decoration is fully complete.

The dowel in the centre locates into the hollow dowel in the cake base and helps anchor the cake to the board especially if travelling by car.

Step 5. Roll out the dark grey sugar-paste as thin as you can and cut out all the shapes that you think you will need. Glue them onto the cakes with edible glue (or a little water) and pipe with the Royal Icing making up your designs as you go. Use the pictures of the finished Death Star as a guide only.

Step 6. Roll out the black sugar-paste making a little hole in the centre. Slip the hole over the dowel in the centre and cover the cake board. Lift up the sugar-paste and paint on a little water underneath to help the sugar-paste stick to the board.
Add a little icing or edible glue around the wooden dowel. Slip the bottom half of the Death Star onto the dowel. To attach the top half of the Death Star apply PVA glue to the cake boards or use a knife to spread on some icing. Make sure the concave circle is facing forward and is centralised.

I hope you have as much fun making this cake as I had!

May the Force be with You!

More Star Wars Cake Tutorials

Click on the images below to go straight to the corresponding tutorial.

Jawa Cake

Lego Millennium Falcon Cake

Star Wars r2d2 Cake

Other Star Wars Cakes, without tutorials

Stormtrooper Cake, hand painted

 

Darth Vader

Darth Vader

Valentine Heart Cookies Tutorial

This year I made my Valentine Heart Cookies from gingerbread. I did this as I will be selling them at Pottsville Beach Markets on Sunday 5th February 2012 and the biscuits will have to keep for a couple of weeks. Gingerbread easily keeps for a month in cello bags and is my best choice but if you would rather make a Buttery Sugar Cookie recipe then click here.

 

 

Gingerbread Cookies

90g butter

150g soft brown sugar

90g golden/corn syrup

425g Plain flour

1 tsp baking powder

2tsp ground ginger

1tsp mixed spice

1 medium egg (beaten)

Gently heat butter, sugar and syrup until dissolved.. Cool slightly for five mins.

Pre-heat oven 180C and lightly grease baking trays.

Sift flour, baking powder and spices tog into mixing bowl and make a well in centre.

Add melted mixture and egg into the centre. Bind tog with knife then use hands to form soft dough.

Sprinkle work surface with flour and roll out the gingerbread to 3mm (1/8in).

Bake in centre of oven for 13 mins.

Transfer cooked gingerbread to a cooling rack.

Outline and fill the cookies at the same time using RI (Royal Icing) with a number 2 piping nozzle and remember that RI takes 24 hours to set.

Royal icing
Traditional royal icing is made with real egg white, however, because of the slight chance of salmonella poisoning, I now prefer to use dried egg white instead.
20g (3/4 oz) dried egg white
90ml (2.5fl oz) cold water
500g (1lb 2 0z) icing sugar

method
Mix egg white and water in a bowl until smooth.
Sieve the icing sugar into a grease free bowl.
Tip in the egg mixture and beat on the slowest speed for 5 mins until the icing stands up in peaks.

Planet Cake Royal Icing using real egg whites.
250-300g pure icing sugar, sifted
2-4 drops acetic acid (white vinegar)
1 egg whitemethod
Beat icing sugar, acetic acid and egg white with electric beater on medium-high speed for 4 minutes for ‘soft peak’. Add extra sugar if the icing is too soft.
Achieving the right consistency for Royal Icing can be difficult but practise makes perfect, so if icing is too thick or too thin just empty your piping bag and add more water/vinegar or icing sugar. You will soon work it out.

Place icing in airtight plastic bowl with a lid. Lay a piece of cling film directly on top of the icing and replace the lid.

DONT put the cookies in an airtight container until they are set (24 hours to set) need the air to help dry out.

Pipe on your designs once the cookies are set using a number 1 piping nozzle. If you would like to use my designs then click on the image above to enlarge and then copy the same or similar on your cookies. For the straight lines, in particular, touch the cookie with the nozzle at the beginning and end of line only, pulling your line of icing in the air. This way you get the straightest line possible. For the heart-shaped outlines you sort of hold the nozzle above your cookie and let the icing gently fall/glide into place. Do not drag the nozzle along the cookie surface at any time. Very few of my cookies are identical as I adapt my designs as I go. Feel free to experiment. If you would like to make these cookies using a Buttery Sugar Cookie recipe then click here.

Bumblebee Transformer Cake

Dark Chocolate Mud Cake (from Planet Cake Cookbook)

Ingredients for 7″ cake

135 g  butter

135 g  dark choc

15 g  coffee

100 ml  water

75 g  SR

75 g  plain

30 g  cocoa

1/4 tsp  bicarb

300 g  caster

3  eggs

5  tsp oil

60 ml  buttermilk

Dark Chocolate Ganache 

735 g dark chocolate, finely chopped

365 ml pure cream

Fondant

BLACK: 800g sugar-paste to cover entire cake

YELLOW: 300g Mask and number plate

To find out how to make the mud-cake and ganache filling please visit my Ben Ten Cake blogTo Decorate your Transformer Cake

Download the shape below from here and resize to fit your cake if necessary and print it out.

Cut out all the separate pieces of the mask and use them as templates to cut out the pieces of yellow sugar-paste.

Attach each piece to the top of the cake making sure that the pieces are in the right place.

To make the plaque and the number 4, simply cut out a square of yellow and attach it with some Royal Icing, edible glue or water to the front of the cake.
Cut out a number 4 in yellow and another in black with a cutter and attach, first the yellow and then the black.

If you would like to find out how to make this 5.5″  Red Transformer Cake Click Here.

Wine Bottle in a Crate Cake

The label is wet in this photo. it dried out later on.

 

Step 1 – Make the wine bottle out of gumpaste or fondant at least 3 days ahead:

Use a real wine bottle as a mould and dust with cornflour to keep the fondant from sticking to it…a lot of cornflour. Knead some black fondant with Tylose (helps it dry harder and faster), roll it out to about 1/8″ thick, then lay it over the top half of the wine bottle making sure there is plenty of corn starch between the fondant and bottle.  Smooth out the fondant over the bottle and trim off the excess.

I made two bottles just in case one went wrong!!

Tip 1:  Be sure to trim it at the half way mark down the side of the bottle so that you can just slip the fondant off the bottle once dry. You can make 2 halves separately then glue them together with sugar glue if you want a 3D bottle.

Tip 2:  Allow at least 2-3 days for drying time to avoid the fondant losing its shape.

Step 2 – Decorate the bottle:

You can paint the bottle with clear piping gel tinted burgundy (AmeriColor Gel Paste) if you want a shiny glass look but I just left it matte. For the label, I purchased an edible image but you may prefer to paint on the label yourself. Mark the label position before applying and lightly paint the area with water or edible glue.Tip 3:  Pop the edible image in the freezer for 2 minutes before peeling off the backing paper. 

 

 

 

 

Step 3 – Make the wood panels for the box at least 2 days ahead:

For the side panels of the box, make 2 shades of fondant, a light brown and beige .  Rolled each color out into a thick snake them twist them together and kneaded it a little bit until it started to marble.  Then rolled it out flat to around 3/16″ thick.

Tip 4:  Don’t knead too much or else the marble will blend away.  Rolling it out will help it marble more anyways.

Tip 5:  You don’t want to roll it out too thin or else you risk the panels breaking apart.

Cut out 4 panels:  2 panels at 14″ x 4″ and 2 panels at 6″ x 4″.  Lay them over parchment paper, then over a cookie tray to dry.  Let it sit for about 5 minutes to dry a little then take some tools and score lines down it, poke holes into it, dent it, etc…just stress it out and get it to look like wood.

Tip 6:  Letting the fondant sit for a couple minutes before scoring and marking it, it will help the design stay.  If you start scoring it too early while the fondant is too soft and pliable, the marks will smooth away.

As for the base board, I used a 16″ x 8″ x 9mm thick MDF covered in decorator’s foil, firmly glued down with PVA wood glue.

Step 4 – Bake the cake 2 days ahead.

Dark Chocolate Mud Cake (from Planet Cake Cookbook)

Ingredients for 10″ square cake

330g butter

330g dk choc

35g coffee

240ml water

190g SR

190g plain

75g cocoa

.7tsp bicarb

720g caster

6 eggs

10.5 tsp oil

150ml buttermilk

Ganache

1800g dark chocolate

900ml pure cream

 

Dark Chocolate Mud Cake Method

1. Preheat the oven to 160C. Grease the tin and line the base and sides with a collar that extends 2 cm above the top of the tin.
2. Put the butter, chocolate, coffee and water in a saucepan and stir over low heat until melted, then remove from the heat.
3. Sift the flours, cocoa and bicarbonate of soda into a large bowl. Stir in the sugar and make a well in the centre. Add the combined egg, oil and buttermilk and the chocolate mixture, stirring with a large spoon until completely combined.
4. Pour the mixture into the tin and bake for 2 hours (for 11’5″cake) or until a skewer poked into the centre of the cake comes out clean, though it may be a little sticky. Leave the cake in the tin until cold.

Dark Chocolate Ganache Method

1. Blitz the chocolate in a processor till each piece is the size of a coffee granule and place 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. (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.

Step 5 – Torte, fill, and crumb coat the cake 1 day ahead.

The side panels of the box were cut to make a box 14″ L x 6″ W x 4″ H.  
Cut the 10″ square Dark Chocolate Mud Cake to fit.  Torte each layer to 1-1/4″ tall and filled with 1/2″ of Dark Chocolate Ganache = 3″ tall cake.  Place the cake over a 14″ x 6″ set up board covered in foil.  Use piping gel to help the cake and board stick together.  Cover the cake with ganache using the board that the cake is sitting on as a guide to getting the correct thickness. Leave the cake overnight to harden and make it easier to work with. 

Step 6 – Final Assembly:

Use a very sharp blade to trim each panel to size, if necessary, and gently press up against the side of the cake using edible glue to stick them on. Gently place the bottle in the middle and fill the area around it with white chocolate shavings.  

Black and White Tiffany Wedding Cake

I made this cake for a wedding on the Gold Coast yesterday!

The top tier is a 10″ Hummingbird Cake filled with Cream Cheese Frosting and some Decorator’s Buttercream to go directly under the sugarpaste.

The bottom tier is a 12″ Dark Chocolate Jaffa Mud Cake filled and coated with Dark Chocolate Ganache and covered in sugarpaste.

Making and using black sugarpaste can be a nightmare and so for this special cake I purchased ‘Satin Ice’ Ready Made black sugarpaste. The white sugarpaste is Bakel’s.

Quantities of Sugarpaste

5 Kg white sugarpaste

1.3 Kg black sugarpaste

Three of the sketches used in the design stages.

Ingredients for the 12” square dark chocolate Jaffa mud cake 

500g butter

500g dk choc

55g coffee

360ml water (replace some of this with the juice of 2 oranges)

280g SR

280g plain

110g cocoa

1.5 tsp bicarb

1080g caster

9 eggs

Zest of 4 oranges

16 tsp oil

225ml buttermilk

Ganache

2700g dark chocolate

1350ml pure cream

Method for the dark chocolate Jaffa mud cake 

Preheat the oven to 160C (Fan Forced). Grease the tin and line the base and sides with a collar that extends 2 cm above the top of the tin. Add baking strips (made from damp cloths wrapped in tin foil) around the outside of the cake tin.

Put the butter, chocolate, coffee, water and fresh orange juice in a saucepan and stir over low heat until melted, then remove from the heat.

Sift the flours, cocoa and bicarbonate of soda into a large bowl. Stir in the sugar and make a well in the centre. Add the combined egg, orange zest, oil and buttermilk and the chocolate mixture, stirring with a large spoon until completely combined.

Pour the mixture into the tin and bake for 2 hours or until a skewer poked into the centre of the cake comes out clean, though it may be a little sticky.

Once removed from the oven, use a pastry brush (or similar) to brush the top of the cake with boiled water to keep it moist and save it from cracking and forming crusty bits on top. Then cover with a clean tea cloth to reduce evaporation. Repeat the brushing with boiled water step two or three times at half hour intervals as the cake cools.

Remove the baking strips once they can be handled or use oven gloves to remove them.

Let cake cool completely on a wire rack before taking the cake out of the tin.

Wrap the cake well in cling film (do not squash cake) and put in fridge till morning.

Method for dark chocolate ganache

• Find out how to make ganache and fill / cover your cake with it Click Here

Ingredients for 10″ square Hummingbird Cake 

A 250ml measuring cup was used for this recipes.
440g can crushed pineapple in juice or syrup [or 62ml (1/4 cup) pineapple juice/syrup and 110g (1/2 cup) well-drained crushed pineapple]

300g (2 cup) self-raising flour

150g (1 cup) plain flour

1 teaspoon bicarbonate of soda (baking soda)

1 teaspoon ground cinnamon

6 large eggs (we use eggs with a minimum weight of 59g)

250ml (1 cup) oil (we use peanut oil, but any mild-flavored oil could be used)

780g (3 cup) mashed very ripe banana

450g (2 cups, firmly packed) brown sugar

170g (1 1/3 cup) pecan nuts, broken or chopped into pieces

Cream Cheese Frosting (to fill the cake)

245g (1 3/4 cups) icing sugar

40g butter

80g cream cheese

2 1/2 teaspoons (12.5ml) lemon juiceDecorator’s Buttercream (a nice firm buttercream to spread on the sides and top of cake)

(Very stable in very hot weather which we get in the summer here on the Gold Coast, Australia. Probably the best buttercream for covering the outside of cakes as it firms up nicely and forms a crust)

250g Lurpak butter

250g copha or solite

1 tbsp lemon juice

around 750g Pure icing sugar (just keep adding till you are happy with the consistency)

one and a half tablespoons of ‘Pavlova Magic’.

1/4 cup of water (don’t freak out if the icing seems to curdle, it comes together fine.)

Method for Hummingbird Cake

If using a can of crushed pineapple, empty the contents into a strainer over a medium bowl. Set aside to drain.

Grease a deep 10” square cake pan and line the base and sides with baking paper.

Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced). If you are not using a fan-forced oven, adjust the oven rack to the lower half of the oven so the centre of the cake will be in the centre of the oven.

Stir or whisk self-raising flour, plain flour, bicarbonate of soda and cinnamon together in a large bowl until combined.

Measure 62ml (1/4 cup) pineapple juice/syrup and 110g (1/2 cup) pineapple flesh.

Place eggs, oil, banana, brown sugar, pecan nuts, crushed pineapple and pineapple juice in a large bowl. Stir the ingredients together until well combined.

Add banana mixture to flour mixture and stir until combined.

Pour batter into the prepared pan and smooth the surface with a spatula or the back of a spoon.

Bake cake for about 1 hour and 20 minutes, until a thin-bladed knife or wooden skewer inserted into the centre of the cake comes out without any batter attached.

Allow cake to cool in pan on a wire rack. Remove from pan.When cool cut in half and fill with Cream Cheese Frosting.

Cream Cheese Frosting

 Place icing sugar in a mixer and mix on high speed for a few seconds to remove any lumps. Add butter, cream cheese and lemon juice to the food processor. Process on medium speed for about 30 seconds. Stop the machine and use a spatula to scrape down the side of the bowl. Process for a further 15 seconds, or until the frosting is smooth and creamy. Make a dam of Decorator’s Buttercream around the edge of the cake and fill in the middle with the frosting.

Decorator’s Buttercream

Melt/soften the copha (make sure soft all the way through, or just melt) (Solite is already soft, so just add straight to the bowl).

Add copha/solite and softened butter to mixer, start mixing, add lemon juice.

Add the icing sugar a cup at a time, once combined add pav magic, and water. Leave to mix for about 10 minutes.

Smooth over the sides and top of the cake and leave till firm.

Covering the cake with sugarpaste

Knead some white icing to a pliable dough and roll it out to 3 mm (1/8 in) thick, using a large rolling pin.

Cover both cakes with white sugarpaste.Making the strips
Cut out 3.5 cm wide strips of black and white sugarpaste the height of the cake. You will need 20 black strips and 16 white strips plus 4 white corner strips which you can custom cut to fit once all the other strips are in place. Start off each side by marking the midpoint and sticking the first black strip right in the middle.

Making the lids

Let the cakes sit for a couple of hours to allow the icing to dry before you make the lids. Brush the top of the cakes with a little water (or syrup) and run the brush around the top inch of the side of the cakes. Knead 700g of the white icing for the top box lid and 900g for the the bottom box lid.Once the dough is pliable, roll out each piece till they are at least 8 in larger than the width of each box. Roll the icing over your rolling pin, lift it up and roll it over the cake. Smooth the top and sides with a flexi-scraper. Use a ruler to mark the edge of the lid on all 4 sides. Trim the lid with a sharp knife.

Making the ribbon

Knead 500g of the black sugarpaste to a pliable dough and roll out. Measure length of ribbon needed. Cut out 4 strips of the required length by  3.5 cm wide. Trim one end of each ribbon into a point to help fit the ribbons together on top of the cake. Stick to the cake with water or edible glue and trim excess ends with a knife.

To make the bow simply follow this video.
Once the bow is completely dry use edible glue to stick it to your cake.

I hope you enjoy making the cake as much as I did.

Beach Cake Tutorial

This fabulous Beach Wedding Cake is covered in ivory sugarpaste and decorated with matching handmade and painted sugar-paste shells.


The bottom tier is a 10″ dark chocolate mud cake filled with dark chocolate ganache and the top tier is an 8″ white chocolate mud cake filled with white chocolate ganache.

Ingredients for 10” Dark Chocolate Mud Cake round

270g butter

270g dk choc

31g coffee

200ml water

155g SR

155g plain

60g cocoa

.6 tsp bicarb

590g caster

5 eggs

9 tsp oil

125ml buttermilk

 

Ganache

1475g dark chocolate

740ml pure cream

 

Fondant

1.475kg sugar-paste

 

Baking time

1 hr 50 mins

 

Method for Dark Chocolate Mud Cake click here

Ingredients for 8” White Chocolate Mud Cake round

240g butter

240g white choc

215ml water

120g SR

240g plain

315g caster

2.4 eggs

1.25 tsp vanilla

 

Ganache

1025g white chocolate

350ml pure cream

 

Fondant

1150g sugar-paste

Baking time

1 hr 20 mins

 

Method for White Chocolate Mud Cake click here

 

How to make ganache and cover your cake with it click here

Sugarpaste
I coloured all my sugarpaste at once using Wilton’s gel paste in Ivory.
1.475Kg for the bottom tier plus 1.150kg for top tier plus 500g for the shells

How to colour sugarpaste and use it to cover your cake click here 


How to assemble a 2 tiered cake click here 

I used Poly-Dowels from GlobalSugarArt.com to support my cake this time and found them easy to use. They are easy to cut with scissors and more hygienic than the wooden ones, I think.

Sea Shells
Using 500g of the ivory sugarpaste, I decided to make a 50/50 mix of sugarpaste/gumpaste (read ‘Successful Molding’ below for other suggestions for mediums to use with molds). I used the recipe below for gumpaste but only used half the quantities to achieve a 50/50 mix.


I used 3 First Impressions Molds which I ordered from America from GlobalSugarArt.com


S102 4 Shell Set
S188 Shell Set 6 (21398)
Clam Shell Press 2 pc.


I made 10 of each shell making a total of 130 shells.

Gumpaste Ingredients:

 

500 grams of sugarpaste (I use Bakels Pettinice, but any will do)

 

2 teaspoons of Cellogen (if you use CMC, Tylose or Gum Trag then only use 1 to 1.5 teaspoons)

 

1/3 teaspoon raw egg white

 

2 teaspoons Cream of Tartar

 

Instructions:

 

Use a little Crisco (here in Australia I use Copha which is a solid white vegetable oil) on your work surface and knead up your sugarpaste so its nice and soft.

 

Sprinkle the Cellogen, or alternative, over the work surface and knead it into the fondant.

 

Make a well in the mix and pour in the egg white, knead until mixed through, it may feel a little sticky, add more Crisco to the surface if you need to or some icing sugar to stop it sticking to your hands.

 

Sprinkle the Cream of Tartar on the work surface and knead into the mix until all incorporated.

(Thanks to Fran for this gumpaste recipe which I have adapted a little.)

 

Successful Molding by Alan Tetreault
GlobalSugarArt.com

 

 

Successful molding using silicone molds is all dependent on the medium you choose. Many decorators call me in frustration that they cannot get a good impression with a silicone mold using sugarpaste.  Generally, for larger or detailed molds, I recommend using at least a 50/50 mix of gumpaste and sugarpaste.  If the mold has a lot of details or undercuts (details that are cut out of the mold that you cannot see from the opening) I use 100% gumpaste.  On a large mold that is very detailed, I recommend adding Tylose to gumpaste to make a very firm and strong gumpaste.  The more detailed the mold, the firmer the gumpaste should be to achieve the best results.  Here are my suggestions:

 

It helps to use a small dot of shortening (Crisco) on our fingertips while pushing the sugarpaste or gumpaste into the mold.

 

1.  For small molds that you want to be able to cut through or eat, use only sugarpaste.  For each pound of sugarpaste, knead in about one cup of confectionery sugar or enough so that the fondant no longer sticks to your hands or the surface you are kneading on.  This will make molding easier and you can handle the finished product without it stretching out of shape.  This also works well on side designs, drapes and borders that you are molding with a silicone mold.  Adding a flavoring to the fondant (like orange, lemon, almond, peppermint, etc.) can be a nice finishing touch.  Especially since it is usually the children that try to eat the decorations!  Freezing the molded fondant for 5-15 minutes before removing helps keep the detail.

 

2. For larger figurines, flowers and borders like pearls and ropes, I recommend a mixture of 50% gumpaste and 50% fondant kneaded together.  This makes a mold that can still be cut through with a knife when you serve the cake but you may not want to eat the pieces.  Freezing the molded fondant for 5 -15 minutes before removing from the mold helps with removal and keeps the detail.

 

3.  For large molds or molds that have undercuts, I use all gumpaste.  Freeze 10 minutes before removing from mold.4.  For very large or detailed molds, I add 1-2 teaspoons of Tylose to one pound of gumpaste and knead it well. Allow it to rest overnight in the refrigerator in a sealed bag.  The next day, break off a piece and knead it well before using it to make a mold.  It will be very firm. Freeze 10-15 minutes before removing from the mold.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

These shells were molded using 50/50 gumpaste/sugarpaste with no added confectioners sugar.  

I placed the filled mold in the freezer for 15 minutes then removed the shells from the mold and lightly dusted with non toxic Luster Dust in Spanish Moss (bronze metallic look) by Sunflower Sugar Art from GlobalSugarArt.com. I used a paintbrush to apply the dust.

 

This YouTube clip will give you a good idea how to use silicon molds even though it shows a baby mold and not a shell mold.

 

Leave the shells to dry for at least 24 hours before gluing them onto the cake with edible glue

Edible Glue

Also called Gum Glue

Add 2 tablespoons of warm water to a quarter teaspoon of Tylose Powder and allow the Tylose powder to melt. Don’t worry if at this stage the glue appears not to be blending. Put a lid on the container and leave it in the refrigerator overnight and in the

morning you will have a perfectly clear and ready to use glue.

 

The glue should be a dripping consistency. If it is too thick, just add a little more water and stir with a toothpick .

 

The edible glue should be stored in the refrigerator when not in use.

 

To apply the glue, use a good quality paintbrush and brush on to the area where you are going to be working. Leave until it begins to dry a little so that the area is just tacky to touch.

 

I left 16 assorted shells to place around the cake and sprinkled some raw caster sugar to look like sand.

 

I hope you like my cake and try making one yourself. Please share your efforts with me as I would love to see what you come up with.

Spiderman Cake

The idea for this cake came from the Spiderman 4 wallpaper below

I copied the spider and the number 4 to cut out in black and red sugar paste.

If you would like a larger sized spider  to print out just visit my ‘Free Stuff’ page.

The cake itself is a 7″ round Dark Chocolate Mud Cake filled and covered in Dark Chocolate Ganache and sugar-paste.

Ingredients

135g butter

135g dk choc

15g coffee

100ml water

75g SR

75g plain

30g cocoa

.3 tsp bicarb

295g caster

2.5 eggs

4.5 tsp oil

60ml buttermilk

Ganache

735g dark chocolate

365ml pure cream

Fondant

740g  red sugar-paste, I used Cake Art coloured sugar-paste

75g black sugar-paste, I used Cake Art coloured sugar-paste

The fondant can be make by colouring white (Ready to Roll) RTR fondant such as Bakels or the supermarket alternative, Orchard with red gel colour such as Wilton gel or Americolor.

For directions on how to make the cake click here but please note that cooking time for the 7″ round cake is approximately 1hr 20mins at 150C. For more help making and using ganache click here.

I piped the spider’s web in black RI (Royal Icing). Click here for the recipe.

I used one quarter of the recipe (the egg powder recipe) and had more than enough. Use a 12″ piping bag with a #2 tip

To make the spider, roll out the black sugar-paste quite thinly and leave it for an hour or two to harden a little before cutting out your shapes using the template.

Spiderman cake plus those eyes