Ballerina Shoes Cake

Ballet shoes cake
Ballet shoes cake

This 9″ Ballerina Shoes birthday cake is made from dark chocolate mud-cake and filled with dark chocolate ganache.

Materials

0.5 metres of 1 metre wide net

Glue gun

14″ cake board

2 x 9″ set up boards

Super Pearl Dust (Sweet Inspirations)

Hot Pink Twinkle dust (Global Sugar Art)

Clay gun

1.2 kg white sugar-paste

300g pink sugar-paste

Quilting mold

silver edible balls

Tylose powder

Make the 9″ round Dark Chocolate Mud Cake

500g unsalted butter
400g dark chocolate
10g (2 tablespoon) instant coffee
2-2/3 cups warm water
380g (2 cup) caster sugar
520g (3 cups) self raising flour
60g (1/2 cup) cocoa
4 eggs
2 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 hour 45 mins. Test with skewer. Cool cake in pan.

Make the Dark Chocolate Ganache

1.2 kg (2lb 10oz) dark chocolate, finely chopped

500ml (17.5 fl oz) 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 white sugar-paste.
Press a quilting mold to the sides of the cake to make quilting effect or measure and indent with the side of a ruler.
Brush the top and sides of the cake with Super Pearl dust.
Use the other end of a paint brush to make holes for the silver balls and use some edible glue to attach them.
Add any lettering at this stage.

To make edible 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.

To make the tutu

Cut the net into 2 strips each 15 cms wide.

Join the strips with pins to make a 2 metre length then machine stitch along one long edge with the largest stitch on your machine.

Pull one of the threads to gather the fabric into the tightest circle possible and sew in place.

Place tutu onto a 14″ cake board and glue down with a glue gun.

Use a  9″ set up board to sit on top and glue this on with a glue gun. Place a 5 kilo bag of flour (or something heavy) on top till set.

Trim your tutu so that it sticks out about 1 cm from the edge of your cake board.

Place your cake (which should be on a matching 9″ set up board) on top using your glue gun or PVA glue to stick it down.

Ballet Shoe template
Ballet Shoe template

To make the Ballet Shoes

Print out the shoe template onto thin card so that the sole measures 14 cm in length and cut them out.

Use the templates to cut out 2 soles and two toes in pink sugar-paste and remember as we work through the rest of the instructions that you are aiming to make a left and right shoe.

Use edible glue to attach the uppers to the soles. I turned a little of the edge of the upper under the sole but I think it might have looked better just to join them edge to edge.

Fill the shoes with cotton wool to keep their shape (the cotton wool stuck a little to some glued edges so I would recommend scrunched cling film instead).

Leave shoes overnight to harden.

Next day remove packing and add the stitched band around the top of the shoe by cutting and glueing a narrow strip of pink sugar-paste around the top edge of each shoe and use a cocktail stick to make the little holes.

Making the shoes
Making the shoes

Use the clay gun to make the little bows and glue them in place with edible glue.

Dust the shoes inside and out with pink twinkle dust and attach to cake with edible glue. I also used a cocktail stick to anchor the toe of the angled shoe to the cake as the cake was travelling by car to the birthday girl.

Cut out 4 long strips of pink sugar-paste to make the ribbon ties and dust them on both sides before glueing them to the shoes.

Brush more pink dust over the shoes where needed.

Ballet shoes cake topper
Ballet shoes cake topper
Ballet shoes cake bow
Ballet shoes cake bow

Use a ribbon in the same shade as the tutu, around the base of the cake and make a bow for the front.

Ballet shoes cake top
Ballet shoes cake top
Ballerina Shoes Cake
Ballerina Shoes Cake
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How to make a Rainbow Layer Cake using white chocolate mud recipe

Rainbow Cake
Rainbow Layer Cake

This cake is similar to my Rainbow Cake below and you can find full instructions for it here.

Rainbow Cake
Rainbow Cake

Three things make this cake special

1. The Rainbow Layers. They can be a big surprise if the recipient and/or guests have no idea what is inside.

2. The cake is based on a White Chocolate Mud Cake. Lots of people are scarred to use colours with Chocolate mud cakes if they do not have the special chocolate colours. I did a lot of research before I used my ordinary food colours and the reason they work is because we are not colouring 100% pure chocolate. The other ingredients magically make it alright to use Wilton or AmeriColor (these are the only two makes that I have tried so far).

3. You can make this cake even if you do not have 6 x 10″ round cake pans. I have 2 x 10 inch pans and I bake the layers in 3 batches. You could make do with just one pan, it will just take a little longer.

Colours of the rainbow
Colours of the rainbow Red, Orange, yellow, green, blue and purple.
Coloured cake batter
Coloured cake batter
Use 2 x 10 inch pans
Use 2 x 10 inch pans

White Chocolate Mud Cake 

(Planet Cake recipe)

Need a minimum of one 10″ pan ( 6 x 10″ pans would make the job really easy though!)

I used 2 x 10″ pans as that is all I have.

390g butter
390g white chocolate
350ml water
195g SR flour
390g plain flour
520g caster sugar
4 eggs, lightly beaten
2 tsp vanilla essence

White Chocolate Mud Cake Method

  1. Preheat the oven to 150C.
  2. Grease and line bases of both cake pans with one thickness of baking paper.
  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. Divide the batter equally amongst the 6 bowls.  Weigh your mixing bowl before you begin adding ingredients and then subtract the weight of the bowl from the final measurement after the batter is completed. Divide that number by six and add that weight of batter to each bowl, and then whisk a fair amount of the appropriate food color into each bowl. Keep in mind that the color of the unbaked batter will be the color of the baked batter. Pour into the pans and bake for 15 minutes each or until a skewer comes out clean when poked into the middle of the cake.
  8. Once cake pans have been washed, repeat the process twice more till all 6 layers have been baked.

 

Rainbow layers ready for buttercream
Rainbow layers ready for buttercream

Lemony Swiss Meringue Buttercream

As you can see from the recipe, this cake requires a huge amount of buttercream to fill the layers and cover the outside. I would recommend that you make the buttercream in two separate batches ( 1. To fill and crumb coat. 2. To frost) because you would need a HUGE bowl to make this much buttercream at one time!

Please click here for a step-by-step guide to making Swiss Meringue Buttercream and troubleshooting tips!

To fill and crumb coat:

9 egg whites
1 ¾ cup (350 g) sugar
4 sticks (452 g) butter, room temp
2 tsp lemon extract

To frost:

5 egg whites
1 cup (200 g) sugar
2 sticks (226 g) butter, room temp
1 tsp lemon extract

Cook the egg whites and sugar in a small saucepan over medium heat, whisking constantly, until the sugar is completely dissolved (test by rubbing some between your fingers. If it’s completely smooth, it’s done). Pour into another bowl (a stand mixer is preferable) and whip on high speed until room temp. Then, on a medium-slow speed, add the butter, waiting until each piece is completely incorporated before adding the next. After all the butter has been added, turn the mixer back to high speed and whip until it has come together, about five minutes. Add the extract, beat briefly and then use.

If the buttercream seems soupy after all of the butter is added and does not come together after whipping, refrigerate for 5 to 7 minutes and continue whipping until it becomes fluffy and workable.

Filled with buttercrem
Filled with buttercrem

Assembly

Stack the layers in your preferred order and fill and frost as you would any other cake.

Once frosted, the cake can be left on the counter without any problems, but feel free to refrigerate it. Just be sure that the cake is at room temperature when serving or the frosting will be hard.

A slice of Rainbow Cake
A slice of Rainbow Cake

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.