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.
Frangipani Chocolate Box Cake

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.
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.
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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.

Pink Tiffany Wedding Cake Tutorial

This cake was made up of two square tiers. The bottom tier was an 11″ dark chocolate mud cake with dark chocolate ganache and the top tier was a 9″ white chocolate mud cake with white chocolate ganache.

Ingredients for the 9″ square white chocolate mud cake

400g butter

400g white chocolate

350ml water
400 plain flour
200g SR flour
520g caster suger
4 eggs
2 tsp vanilla

White chocolate ganache

1700g white chocolate
600ml pure cream
Fondant
1700g sugar-paste

Method for the 9″ square white chocolate mud cake 

(adapted from Planet Cake Cookbook)
Preheat oven to 180C. Grease tin and line the base and sides with a collar of baking paper 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 and water in a saucepan over medium heat and stir until butter has melted. Turn off the heat, then add the chocolate and stir until it has melted and is well combined.
Sift the flours together in a bowl. Add the sugar, a pinch of salt and make a well in the centre.
Pour the chocolate mixture, egg and vanilla into the well then stir with a wooden spoon until well combined.
Pour into the cake tin, Bake for 1 hour 45 minutes or until the cake is golden brown and a skewer comes out clean when poked into the middle of the cake. Cover with foil halfway through if the cake is browning too quickly.
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 white chocolate ganache

  1. Process chocolate till it resembles breadcrumbs and place in a large bowl
  2. Put the cream in a saucepan and bring to a rolling boil. Pour the cream over the 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.

Ingredients for the 11” square dark chocolate mud cake 

440g butter
440g dk choc
50g coffee
320ml water
250g SR flour
250g plain
100g cocoa
1 tsp bicarb
960g caster
8 eggs
14 tsp oil
200ml buttermilk

Ganache

2400g dark chocolate
1200ml pure cream

Fondant

2.6kg sugar-paste
Method for the 11” square dark chocolate mud cake 
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. Add baking strips (made from damp cloths wrapped in tin foil) around the outside of the cake tin.

Put the butter, chocolate, coffee and water 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, 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 (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.
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.
  1. Process chocolate till it resembles breadcrumbs and place in a large bowl
  2. Put the cream in a saucepan and bring to a rolling boil. Pour the cream over the 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.

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 400g of the pink icing for the top box lid and 600g of pink for the the bottom box lid.
Once the dough is pliable, roll out each piece till they are at least 8 in larger thad 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 white sugar-paste to a pliable dough and roll out to 16 x 40 cm rectangle. Cut into 4 long 4 cm wide strips. 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 and trim excess ends with a knife.

Making the bow

Instructions on making the bow can be found on this video.