Draculaura Monster High Cake Tutorial

Draculaura Cake
Draculaura Cake

Welcome to Monster High, the place where children of famous monsters rule the school! My favorite is Draculaura, Count Dracula’s daughter! She’s the coolest ghoul in the school and I love her trendy wardrobe and her scary cute pets, too.

She is so popular that Amelia decided she would like a Draculaura cake on her birthday!

This 7″ Draculaura birthday cake is made from dark chocolate mud-cake and filled with dark chocolate ganache.

Materials

10″ cake board

7″ set up board

1.2 kg fuchsia sugar-paste

For cake topper….

Tylose powder

Americolor Fuchsia gel colour

Black sugar-paste

White sugar-paste

Light fuchsia sugar-paste

Make the 7″ round Dark Chocolate Mud Cake

190g unsalted butter
155g dark chocolate
4g  instant coffee
1 cups warm water
145g caster sugar
200g self raising flour
23g cocoa
1 large egg
1 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 – 1.5 hours . Test with skewer. Cool cake in pan.
Make the Dark Chocolate Ganache

600g dark chocolate, finely chopped

250ml 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 fuchsia sugar-paste.
Draculaura character
She loves to splash her black outfits with some cheery pink, and even carries a frilly umbrella so she can take an occasional walk in the sun.
Template
Template

Using the Template

Click on the template above and save image. Enlarge or reduce the image to fit your cake. I printed it out to fit a 6.5″ circle just a little smaller than the cake. Print 2 copies so that you can keep one copy intact and the other you can cut up to make smaller templates.

1. Face, ears and sholders (cut out in white sugar-paste).

2. Hair on top of head (cut out in light fuchsia sugar-paste).

3. Hair bunches at side of head ( cut out in light fuchsia sugar-paste).

4. Earrings (white)

Cut template into smaller pieces
Cut template into smaller pieces
Prepare white and Fuchsia sugar paste and  cut out hair, face and earrings.
Prepare white and light fuchsia sugar paste and cut out hair, face and earrings.

You will need to make a little modelling paste in white and some in light fuchsia for the Draculaura cake topper. This will help the topper dry quichly and make it stronger.

Modelling Paste

350g sugar-paste

1 teaspoon Cellogen (if using CMC, Tylose Powder or Gum Trag then use only 0.5 teaspoon)

Sprinkle the powder over the sugar-paste and kneed carefully till smooth.

fit pieces together and allow to dry out a little more fit pieces together and allow to dry out a little more

Painting Draculaura cake topper

I used Wilton and Americolor edible gel colours which I thinned with a little Vodka. I was not sure how I was going to achieve a good result but just got stuck in with ‘paint’ and brushes. I was quite pleased with the outcome and I have put together a video of my attempt on YouTube. Unfortunately the camera was not switched on when I was painting the eyes and mouth (the important bits) but the video is still worth watching as i have speeded it up to lessen the boredom and give you a laugh.

 

Check everything fits
Check everything fits

Draculaura askew

Draculaura upside down

Monster High Logo

Draculaura side
Draculaura can’t see her reflection in a mirror, she has to leave the house not knowing if her clothes and makeup are just right. Of course, after 1,600 years of practice she’s gotten pretty good at it.
Draculaura low angle
Draculaura is a vegan. No icky blood for her, so it’s fruits, vegetables and a lot of iron supplements.
Draculaura Cake
Draculaura Cake
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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.

Pink Tatty Teddy Christening Cake Tutorial

7” White Chocolate Caramel Mud Cake Round
Ingredients
180g butter
180g white choc
162ml water
90 SR
180g plain
120g caster
120g soft brown sugar
2 eggs
1 tsp vanilla
250g nestle Top’n’Fill Caramel
Ganache
780g white chocolate
270ml pure cream
Fondant
780g sugar-paste
Method for the 7″ round white chocolate Caramel 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 sugars, 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. Add Top’n’Fill and stir till combined
Pour into the cake tin inserting a flower nail in the bottom of the tin. Bake for 1 hour 20 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.
  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.

To torte and cover your cake with ganache click here

To make the teddy. Colour white ready made sugar paste with pink gel colour and add half a teaspoon of Tylose powder and kneed till incorporated. Model all the little bits and pieces in the picture above and leave to harden for an hour or two.

Use dark pink petal dust to brush onto the Teddy’s cheeks with a dry paint brush. Use wooden cocktail sticks to attach arms, legs and head to body along with edible glue made from water and Tylose powder. Use the same method to attach the finished Teddy to the cake.

 
 
 
 
 

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.

How to make Ganache and cover your cake with it

I love using ganache to cover cakes and wedding cakes as it tastes incredibly delicious and it’s so much easier to get nice, straight sides and edges compared to buttercream. Ganache is also wonderful to use under sugar-paste for the same reasons. Living as I do on the Gold Coast, Australia, ganache is the obvious choice as it withstands most of our really hot weather MUCH better than buttercream.
Chocolate and cream are the only two ingredients in ganache and are used in a 2:1 ratio for dark and semi-sweet chocolate and the 3:1 ratio for milk chocolate. The wedding cake in the picture above was covered in white chocolate ganache using the ratio 3:1 i.e. 3 parts white chocolate to 1 part cream.
In extremely warm weather it is sometimes necessary to increase the amount of chocolate in the mixture to prevent it melting.
To torte and cover a 9″ round cake with dark chocolate ganache
Ingredients:
1.2 kg dark chocolate
600ml pure cream
To torte and cover a 9″ round cake with white chocolate ganache
Ingredients:
1.3 kg
450ml pure cream
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.
Step 1Make the Ganache: (Same method for white and dark chocolate ganache). 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).
Proccess the chocolate to the size of coffee granules
Proccess the chocolate to the size of coffee granules
 Ganache nice and smooth

Ganache nice and smooth
Cutting cake into layers. Keep original layer of greaseproof paper on as long as possible to keep cake intact add a board or metal base to the top of the cake when cutting as you may accidentally put pressure on the top of the cake when cutting and dent your nice flat top.
Cut out a circle of non slip matting
This will stop your cake moving about on top of the turntable
Step 2Torte and level the 9″ cake: Place cake upside down on the cake board on a layer of ganache to act as a glue and to even out any irregularities. Add a mound of ganache in the middle of the board if your cake sunk or add a ring of ganache round the edge if you cake was high in the centre. If you are using the soft filling then pipe a ½” snake of Ganache around the outside edge of the cake to create a dam, pop the cake into the fridge for the dam to harden (about 5 min) remove from fridge, then fill with the filling. If using regular ganache to fill then apply with a cranked handled palette knife if you have one.
Top with the next layer of cake and repeat if needed. 
 
Step 3Crumb coat: (optional) Cover sides and top of cake quickly with a thin coat of ganache to stop crumbs getting into your final coat of ganache. This is useful especially if your cake is more crumbly than normal. Put in fridge for an hour or so to harden before continuing. 

Applying a quick crumb coat
A set square helps me get perpendicular sides
Crumb coat complete
Step 4Cover the top of the cake with Ganache: I like using the ‘double board’ method to get the top edge of the cake perfectly smooth. Top the cake with a 1/2” layer of Ganache, smooth it out then place a 9″ board on top which has been completely covered on both sides with cling film to keep the board clean and reusable and secured with sticky tape. Check with a small spirit level to see if it’s leveled, if not, gently press down around the cake until it is.
 
Step 5Cover the sides of the cake with Ganache: You want to always add more ganache than you need at the beginning because it is so much easier to just scrape off the excess and be done rather than to keep adding then scraping then adding then scraping…etc. As the 9” cake board is slightly larger than the cake (9” cake shrinks a little after cooling). I use the edge of the two boards as a guide to the thickness of the Ganache. Once you have added the Ganache along the sides, use a metal scraper or similar tool, to scrape the excess off a little at a time, layer by layer as you turn the turntable.
Step 6: Place the cake into the fridge for at least a ½ hour, remove, then carefully undo the cling and lift off the board then carefully peel the cling film from the top of the cake. You may need to smooth away the little imperfections or fill any air holes with a little bit of Ganache.
I went straight ahead and covered these 4 cakes with sugar-paste but I could have used a hot palette knife to smooth out any remaining imperfections if the cakes were not being covered,

Step 7: Let the cake sit overnight at room temperature for the Ganache to completely set. If you live in a hot climate like I do then best to put it in the fridge overnight. A wine fridge is best (as it is not so cold as your normal fridge in the kitchen) and has a built in humidifier. The cake will get quite hard and cold overnight and it is important that the cake gets back to room temp before covering with sugar-paste.( If you do not allow your cake to reach room temp, all the way through, the cake will sweat through your sugar-paste!) Before covering you can either brush or spray the cake with a little bit of water or vodka (it evaporates away anyways) or some type of syrup (apricot jam diluted with water). 

 
The above recipes make more ganache than is needed so that there is enough to allow for mistakes and for putting on extra and then scraping back off the excess. I also freeze any untouched ganache for my next cake.


Use these steps to make a gorgeous Pink Tiffany Wedding Cake

.

Ben 10 Cake Tutorial

Ben 10 Birthday Cake

When I am designing a new cake I like to gather all my ideas and resources together before I start.

I put all my images on one page and then take a screenshot. I have an iMac and I simply Preview/File/Take Screen Shot.
Screen Shot
Cake tin and cake boards
  • 11.5″ diameter tin
  • 11.5″ diameter thin card cake board. This board help you to move the cake around when you are decorating it and as the cake shrinks a little during baking, this board becomes a guide when ganaching. As you pull your spatula round the ganached cake to smooth it just press against the card board circle underneath as a guide and you will get the perfect thickness.
  • 16″ diameter 6mm thick cake board. The cake will be heavy so you need a strong base. I use a pedestal base for this cake but I would normally have used a 6mm thick cake board.
Dark Chocolate Mud Cake (from Planet Cake Cookbook)
Ingredients for 11.5″ cake
359g butter
359g dk choc
41g coffee
261ml water
204g SR
204g plain
82g cocoa
.8 tsp bicarb
784g caster
6.5 eggs
11.4 tsp oil
163ml buttermilk
Dark Chocolate Ganache
Ingredients for 11.5″ cake
1960g dark chocolate, finely chopped
980ml pure cream
Fondant
GREY 1700g sugar-paste to cover entire cake and other bits and pieces.BLACK 500g cake details

GREEN 400g watch dial and trousers.
YELLOW: Lettering
WHITE: No.5 and figurine top
FLESH: Face and hands
BROWN: Hair
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. Put the chocolate pieces 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.

Baking Diary

 
DAY 1
Colour sugar-paste
Make ganache
Bake cake
Wrap cake in foil and place in fridge overnight. (I use my bar fridge as the temperature is not too low)
Cut finger nails. There is nothing worse than making a mark with your long nails on your completed cake just before your guests arrive
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.
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.
 DAY 5  
The day of the party
Day 1
Wilton Icing colour pastes, Bakels Ready to Roll (RTR) white sugar-paste in 7kg box and some left over coloured sugar-pastes from previous projects.
I like to keep sugar-paste in cheap freezer bags inside zip lock bags like these ones from IKEA
Add colour to the sugar-paste with a knife, cutting into the paste a little so that the colour doesn’t squidge out when you start to kneed it in. All up I used 28g of black Wilton icing colour on this cake. I had meant to buy ready made black sugar-paste but forgot that the online supplier was off till 10 Jan!
I actually made about 2200g of grey coloured sugar-paste first then converted 500g of it to black. Making the coloured sugar-paste early in the week gives the sugar-paste time to unwind and time for the colour to intensify. This picture is just the start of tinting to grey
Making the baking strips using Aluminium Foil and two old drying cloths (damp)
Tin is double lined and baking strips attached.
My lovely 6.7 litre Kenwood Major Titanium mixer
K beater up and batter ready to go!
Use a pastry brush (or similar) to ‘paint’ the top of the cake with boiled water to keep it moist and save cracking. Then cover with a clean tea cloth to reduce evaporation.
I remove the baking strips once they can be handled or use oven gloves to remove them.
Let cake cool completely 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.

Day 2

Covering the cake with sugar-paste
Excess trimmed off

Day 3

Design for top of cake
Cutting plan
Using the template to cut out the shapes
Ben 10 becomes Cameron 5
I used Franklin Gothic Heavy font in photoshop to get as close to the Ben 10 font as I could. I had to make the letters broader and the spaces between each letter much smaller. I also moved some letters up and down to make the effect a little crooked. All of this was done in the ‘Character box’. I then duplicated the layer and added a stroke and a drop shadow. Too easy!
Adding the lettering, one letter at a time.

Day 4

This is stuff up day so if everything has gone to plan you can put your feet up!
 
Day 5
Party time!

Figurine was made without Tylose powder. I forgot to buy some yet again.  Baby Ben 10 would have looked so much better if I had added some of the Tylose powder to the sugar-paste.

Hannah Montana Cake

  1. I used the Planet Cake recipe for dark chocolate Mud Cake then torted and covered it in dark chocolate ganache also from Planet Cake. Click here for Planet Cake Recipe for dark chocolate mud cake.
  2. I covered the cake in white sugar paste from Bakels and covered the board with it in one go i.e. I cut out a circle of sugar paste that would cover the cake and the board then just shaped it all to fit with my hands. and made the bow using a tutorial on YouTube.
  3. I found an image of Hannah Montana on Google images and also the Hannah Montana logo. Using Photoshop I put the two images together and used ‘Stroke’ to make 3 pink outlines around her to match the colours in the cake. Click here to find those images.
  4. For ‘Lexi’ I picked a font on Photoshop and curved it then printed it out. Next I traced the letters onto tracing paper and used a pin to transfer the outline onto the cake. I piped the outline in pink Royal Icing using a No 1 nozzle and flooded the centres using a larger nozzle.
  5. Flowers and stars were made from sugar paste using small metal cutters and piped on top with white Royal Icing dots. The covered wires were inserted into the flowers and stars before they dried.
  6. Finally I trimmed the edge of the cake board with matching pink satin ribbon attaching it all the way round with very thin double sided sticky tape used by scrap-bookers.

This cake was 7″ diameter and looked really cute and girl