Bride and Groom Wedding Cookies Tutorial

 

Bride and Groom Ices Cookies
Bride and Groom Ices Cookies

Simply the best wedding favours ever. These cute heart shaped Bride and Groom cookies are quite simple to make but can be quite time consuming so please leave yourself some extra time so that you don’t end up with a rushed job!

The recipe below is for 24 heart shaped vanilla iced cookies each 8 centimetres high. The 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 (flood) in the main parts of the cookie.

24 Heart shaped vanilla cookies
24 Heart shaped vanilla cookies

Vanilla Cookie recipe

200g unsalted soft butter

200g caster sugar

seeds from 2 vanilla pods

1 egg, lightly beaten

400g plain flour

  1. 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.
  2. Beat in the egg till well combined.
  3. Add the flour and mix on low speed until a dough forms. Cover with cling and place in fridge for at least 1 hour.
  4. Place dough on floured surface and knead briefly.
  5. Roll out to 5mm thick.
  6. Cut out your heart shapes, then, using a palette knife, lay them on a baking tray lined with greaseproof paper. Chill again for about 30 mins.
  7. Preheat oven to 190C/170C fan  and bake for 10-13 mins, until golden brown at the edges.
  8. Transfer cookies to a wire rack and allow to cool before decorating.

 

Royal Icing recipe

270g pure icing sugar, sifted

4 drops acetic acid

1 egg white

  1. Beat icing sugar, acetic acid and egg white with electric beaters on slow to begin then medium for 4 minutes for soft peaks.
  2.  Divide the icing between two bowls with airtight lids. Place lids on until required as icing dries out very quickly.
  3. Add white colour and black colour to respective bowls and mix to required depth of colour. I used Americolor gel colour.
  4. Add water (a 1/4 tsp at a time) and stir until you reach the thick or ‘outline’ consistancy. To test the consistency just drag the tip of s knife through the surface of your icing, letting the knife go about one inch deep and count to 10. If the surface of the icing smooths over in approximately 10 seconds then your icing is ready to use. If it takes longer, the icing is too thick. add more water. if your icing surface smooths over in less than 7 seconds, it is too runny. Add more icing sugar.
  5. When your icing is the right consistency ( i.e. smoothing over in 10 seconds) place a quarter of the icing in a piping bag with a small tip number 0 or 1.
  6. Add more water to the remaining icing till it smooths over in 2 – 5 seconds then pour the remaining icing into a squeezy bottle.

Black and white Royal Icing

5 Bride and Groom 1mb
Thick black and white Royal Icing for ‘outlining’ in bags, thin black and white Royal Icing for ‘flooding’ in squeezy bottles. Cocktail stick for speading the icing and a cup of tea to enjoy. ( N.B. I have 92 chocolate and vanilla cookies here… hopefully you will only have 12 vanilla cookies to pipe).

 

Outlining

Outline your cookies first and leave at least 15 minutes before you flood the inside of the ‘dam’ (outline). When putting light and dark shades together as we are here (black and white), it is best to wait a few hours in-between so that the colours don’t bleed into each other.

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 piping 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.

 

Using an 'outlne' template.
Cut out a small heart shape template in thin card or paper to help get the correct outline of the dress. The template will also help all the cookies to look identical.

 

Outlining with Royal Icing

 

Complete the outline

Flooding

Use a squeezy bottle with a large round hole number 3, 4 or 5 tip. Filling 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 a cocktail stick to push the icing into your missed bits.

Flooding with Royal Icing 11 Bride and Groom 1mb 12 Bride and Groom 1mb

Flooding complete

Use the thick icing in your piping bag to outline the top of the wedding dress and add a fancy little design. While still wet sprinkle over with white sanding sugar then pipe some dots for a pearl necklace.
Use the thick icing in your piping bag to outline the top of the wedding dress and add a fancy little design. While still wet sprinkle over with white sanding sugar then pipe some dots for a pearl necklace.

Use the same principles for outlining and flooding the ‘Groom’ cookies.

Icing the Groom cookies

Groom Iced Cookie complete

Storing

Let the cookies dry for 24 hours, if you possibly can, before you package them. Store in an airtight container in a cool dry place out of the sun (sunlight can fade your coloured icing, especially black icing). The cookies can be kept for up to 2 weeks and longer if heat sealed in food grade cello bags.

Bride and Groom favours wedding iced cookies

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Abbey Monster High Cake Tutorial

Abbey Monster High Cake

Below are the instructions on how to bake, decorate and hand paint this cute Abbey cake but first…

…welcome to Monster High, the place where children of famous monsters rule the school! Abbey Bominable is 16 years old and the daughter of Yeti! She’s the coolest ghoul in the school and I love her trendy wardrobe and white fur boots. Her BFF is Draculaura and I have a Draculaura cake tutorial that you might like here.

Draculaura Cake
Draculaura Cake

Although Abbey is very pretty she says ‘I am cold in the touching and being touched’

Her favourite sport is Snow Boarding and her pet “shiver’ s an adorable baby Wooly Mammoth.

Shiver
Shiver

Instructions

This 7″ Abbey 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 Ice blue sugar-paste

For cake topper….

Tylose powder

Edible Americolor gel colour in blue, white, pink and lilac

White sugar-paste

Make the 7″ round Dark Chocolate Mud Cake

190g unsalted butter

155g dark chocolate

4g instant coffee

1 cup 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 egg 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 cake and board in one application with Ice blue sugar-paste.

Cake covered with ganache
Cake covered with ganache
Cake covered in Ice blue sugarpaste
Cake covered in Ice blue sugarpaste
Printable image
Printable image

Using the Template Click on the image 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 neck (cut out in Ice blue sugar-paste). 2. Hair and headband (cut out in white sugar-paste).   You may wish to make a little modelling paste in white and some in Ice blue for the Abbey 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.

Cut out the face and neck in Ice blue sugarpaste
Cut out the face and neck in Ice blue sugarpaste
Cut off any rough edges
Cut off any rough edges
Cut the hair and headband section from white sugarpaste
Cut the hair and headband section from white sugarpaste
Neaten up rough edges if necessary
Neaten up rough edges if necessary
The two sections should fit together well
The two sections should fit together well

Using a few fine paintbrushes, edible gel colours and a little Vodka as a thinner start painting the hair / headband area as it is simpler and then paint in the facial features last. To help me place the eyes, nose and mouth in the right spots, I used the face template, tracing the outline of the features on the back of the template and then transferring the details onto the Ice blue sugarpaste by tracing over the outlines of the features with the template the right way up on top of the sugarpaste. You can see the fine graphite outline of the lips in the image below.

I have made a video of me painting Abbey’s face and will upload it here shortly.

Painting the face and hair with edible food colour
Painting the face and hair with edible food colour
Abbey
Abbey
Add pink candles for a nice contrast
Add pink candles for a nice contrast
Add 'Chelsea' to the covered cake board
Add ‘Chelsea’ to the covered cake board

Abbey Monster High Cake

Pirate Ship Cake Tutorial

Pirate Ship Cake Tutorial I made this cake for Slade’s 1st birthday and his Mum didn’t want anything too scary so no skull and cross bones on this cake. It was fun to make the cake and like many of my cakes I didn’t have any idea how it would turn out and just made decisions as to style and colour as I went along.

Some materials you will need

12″ of 7mm diam wooden dowelling for the mast 12″ square cake board 375g pale blue sugar paste to cover cake board 900g brown sugar paste to cover ship

Dark Chocolate Mud Cake Recipe

I used my recipe for a 9″ square cake but I actually used a 8.5″ pan so that the cake was taller than usual. 400g butter 325g dark chocolate 1.5 tblsp coffee granules 2 cups warm water 2.5 cups of Self raising flour 1.5 cups caster sugar 0.5 cups cocoa powder 3 large eggs 1.5 tsp vanilla

Method

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 1.5-2 hours . Test with skewer. Cool cake in pan.
Make the Dark Chocolate Ganache
although I am asking you to make a lot of ganache, you will need a lot to give the ship its bulging shape and any extra can be frozen till your next cake project.

1.9 kg dark chocolate, finely chopped 600ml 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) till it is easy to work with.
For more information on how to make ganache and cover your cake with it, please click here.

Set up Board

first of all measure out a rectangle 11 x 22 cm then round the corners off to make the ship template which will also be used as the set up board and the edge can be followed when ganaching..

Set up board
Set up board
Once you are happy with the shape cut it out.

Building the ship

Cut the cake in half.
Cut cake in half
Cut cake in half
Use the template / set up board to cut out the hull shape on both halves of the cake.
Use the template to cut out the hull
Use the template to cut out the hull
Cut dome off top and turn upside down and attach to set up board with some ganache
Now cut in half horizontally and fill with ganache.
Now take the other half of the cake it horizontally into 2 pieces
Take one piece and cut into 3 sections.
Cut into 3 pieces
Cut into 3 pieces
Use ganache to attach 2 of these pieces to your ship.
Building the ship
Now take the final piece and cut into 3 pieces.
Cut into 3 pieces
Use ganache to attach 2 of these pieces to your ship.
Constructing the ship
Use up all the leftover pieces of cake to create the Pirate Ship shape that pleases you the best.
Cover with a crumb coat of ganache (a thin layer of ganache to seal in all the crumbs).
Place in the fridge till it firms up.
Add ganache to create final shape, making a nice rounded shape.

Ganache crumb coat

Leave on bench to harden (overnight if possible)
Sugar paste
Paint a thin layer of water onto your cake board and cover with pale blue sugar paste.
Measure the length and sides of your ship so you know the size of the oval piece of brown sugar paste you will need to cover your ship.
Paint a thin layer of water over the entire ship and cover with the one large piece of sugar paste.
Use smoothers to smooth your sugar paste.
Cover with sugar paste
Decoration
Make marks on side of ship to resemble old wooden planks.
Create an old wooden plank effect
Create an old wooden plank effect

I created some stripes in Photoshop and a birthday message for Slade on lightweight card and cut out a small square with the birthday message as the top sail and a larger square as the bottom square. Use a ‘hole punch’ to make holes for the mast.

Create stripes and a birthday message in Photoshop
Create stripes and a birthday message in Photoshop

Roll out some of the left over brown sugar paste into a long thin sausage shape and cut 22 pillars of equal length. use fingers to make each one as cylindrical as possible and stick to ship with a little water, edible glue or egg white.

Add some tiny pillars around the decks
Add some tiny pillars around the decks

Cut out some port holes, windows, doors and handrails. Use a piping bag to pipe some pale blue Royal Icing around the windows etc. to add interest. Leave overnight to firm up.

Windows, port holes and handrails.
Windows, port holes and handrails.

Stick all the remaining bits and bobs to the ship and set sail for the open seas.

The Pirate Ship completed.
The Pirate Ship completed.
Pirate Ship Cake

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

Jawa Cake Tutorial

Jawa
Jawa

This cake does not require any sugar paste which is excellent news for children who dislike sugar paste or the decorator who dislikes using sugar paste. The Chocolate ganache finish is a little rustic but suits our cheeky little Jawa well. There are no real instructions for sculpting this cake as I mostly used my fingers and a small pallette knife. The chocolate ganache behaves a bit like clay and when it gets a bit soft you just pop it in the fridge to firm up again. Ingredients for Chocolate Mud Cake  I used 3 round cake pans 5″, 5.5″ and a 6″. The eyes are two yellow sweets (lollies) with a sugar coating.

  • 435g butter
  • 350g dark chocolate
  • 2 tblsp instant coffee powder
  • 2.5 cups warm water
  • 330g caster sugar
  • 360g SR flour
  • 60g cocoa powder
  • 4 eggs
  • 2tsp vanilla

method:

  1. Grease and line base and sides of the 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 large 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 hours. Test with skewer. Cool cakes in their pans.

Ingredients for the Ganache to fill and cover Jawa’s head and body (for more information on making and using ganache click here)

  • 1 x 600ml pure cream
  • 1,900g dark chocolate

method:

  1. Place pieces of chocolate in food processor and process till chocolate looks like coffee granules.
  2. Put the cream in a saucepan and bring to boiling point. 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.

    Ready for the oven
    Ready for the oven
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
Baked, cooled and ready for the ganache
Baked, cooled and ready for the ganache

 To assemble the cake

(Sorry that I have no pictures for this part, I must have been so caught up in my work that I forgot to use my camera!) I cut all 3 cakes through the middle and filled them with ganache. I started with the smallest cake and shaped it roughly into a head shape, covered it in ganache roughly and put it in the fridge to harden a bit. Then I stacked the two largest cakes one on top of the other with the largest at the bottom. I inserted a wooden dowel down through the middle of the cake with a portion left sticking up through with a point on the end so that I could slide the head on. I used ganache to help stick the head to the body. I used the pieces of cut off cake ( I mixed the cake with some ganache to make it easy to mould) to help mould the Jawa shape e.g. his knee and foot but not his arms at this stage. Place in the fridge to firm up again. Cover all exposed areas of cake with a thin layer of ganache (crumb coat) Place in fridge to firm up.

I used this image as inspiration for my cake.
I used this image as inspiration for my cake.

To build up the arms I used a few cocktail sticks and layered the ganache slowly adding to the size and shape while still popping the cake in the fridge to firm up each stage before continuing. I had a few saggy moments but that only made me more careful and determined to make it work. I made the gun in the same way and added it at the very end with the help of 2 toothpicks. I enjoyed mouling the shape with my hands and although it looks like s..t to begin with it soon starts to take shape and creating the hood and sleeves is just magic!

Making the top and bottom parts of the gun
Making the top and bottom parts of the gun
Jawa gun
Jawa gun

I added some raw caster sugar at the base to look like sand.

From all angles
From all angles

Some more of my Star Wars Cake Tutorials

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

Millennium Falcon
Lego Millennium Falcon Cake
Star Wars Death Star Cake
Death Star Cake
Star Wars r2d2 Cake
Star Wars r2d2 Cake

Jawa Star Wars Chocolate CakeJawa Star Wars Chocolate Cake

Rainbow Cake

Rainbow Cake
Rainbow Cake

This cake is similar to my Rainbow Layer Cake. Full instructions for making the Rainbow Layer Cake can be found here.

A slice of Rainbow Cake
A slice of Rainbow Layer Cake

I made this cake for Linda’s birthday.  Her husband secretly ordered it from me and I thought that such a romantic gesture wouldn’t be complete without some love hearts!

It really is as simple to make as the photos look – you dye the cake batter, pour into the pans and bake!

It is based on a white mud cake, filled with white chocolate ganache and covered in sugar paste
This cake was so much fun to make and eat!  I love the surprised look on peoples faces when you pull out the first slice ~ Rainbow cake is something that makes everyone smile 🙂
If you need more information on how to make ganache and cover your cake with it just click here.

Two things make this cake special

1. The Rainbow Inside. A really 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).

7″ White Chocolate Mud Cake (Planet Cake recipe)

I used 2 x 7″ pans
180g butter
180g white chocolate
160ml water
195g SR flour
180g plain flour
240g caster sugar
2 eggs, lightly beaten
1 tsp vanilla essence


Ganache

780g white chocolate, finely chopped
270g pure cream
Sugarpaste

730g yellow sugar paste

small amounts of orange, red, purple, blue and green sugar paste
White Chocolate Mud Cake Method

    1. Preheat the oven to 180C.
    2. Grease and line bases of both cake pans with 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 colour into each bowl. Keep in mind that the color of the unbaked batter will be the color of the baked batter.
    8. I poured 5/6th of the red batter into the pan that would be the top tier. I spread it out a little to touch the sides of the pan and be a little thinner in the middle.
    9. I then poured 4/6th of the orange batter in the middle of the pan on top of the red. I moved it about a little to make a good circle.
    10. I then poured 3/6th (i.e. 1/2) of the yellow batter on top followed by the green, blue then purple.
    11. In the second pan that would be the bottom tier, I first of all poured 5/6th of the purple batter followed by the blue, green, yellow, orange and finally red.
    12. Bake for 30 -35 minutes or until a skewer comes out clean when poked into the middle of the cakes.
    13. Leave in tins to cool completely on a wire rack.
    14. When cool, cut the domes off both cake and sandwich together with white ganache making sure that the bottom tier is placed upside down to create the design in my picture at the top of this post.

White Ganache

1. Place 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.
3. Allow to cool completely and then leave to set overnight, if possible.

Colours of the rainbow
Colours of the rainbow
Coloured cake batter
Coloured cake batter
Ready for the oven
Ready for the oven
Cooling on a wire rack
Cooling on a wire rack
Rainbow Cake
Rainbow Cake
Rainbow Cake
Rainbow Cake
Rainbow Cake
Rainbow Cake
Rainbow Cake
Rainbow Cake
Rainbow Cake
Rainbow Cake

How to make a Dr Who Tardis Cake

Tardis Where the Wild Things Are
A Tardis cake for Lochie on his 13th birthday. He is a big Dr Who fan!

The Tardis cake was on a black marble turntable and we hid it in the media room (no windows). Lochie was brought into the darkened room and someone swirled the cake around at speed while another person moved their hand rapidly up and down in front of a torch, creating a strobe effect while a third person (Alasdair) played the Dr Who TV theme tune on the laptop. All of this went down really well!

This cake was another of my dark chocolate mud cakes with dark chocolate ganache filling as all children seem to love it and adults too. The cake is quite straightforward and the instructions are easy to follow. It did, however, take longer to make than I anticipated so leave some extra time for the finishing touches.

Materials

8″ square cake tin

2 x 4.5″ set up boards

2 x 4″ set up boards. These boards will be used to separate the top and bottom parts of the cake.

1.5 kg blue / grey sugar paste

Small amounts of black and white sugar paste for windows, signs etc.

Dark blue petal dust

I used an 8″ square pan for the cake but I used the recipe for a 9″ square cake so that my cake would be taller than normal.

Tardis
Tardis in action!

9” square dark chocolate mud cake recipe

400g unsalted butter

325g dark chocolate

1.5 tablespoon instant coffee

2.2 cups warm water

2.5 cups self raising flour

1.5 cup caster sugar

0.4 cup cocoa

3.25 eggs

1.5 teaspoon vanilla

Instructions:

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 to 1-1/2 hours. Test with skewer. Cool cake in pan.

Dark Chocolate Ganache

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

600 ml (21 fl oz) pure cream

Instructions

1. Put chocolate pieces in a large bowl

2. Put the cream in a saucepan and bring to the boil. Pour the cream over the chopped chocolate and mix with a 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.

For detailed instructions on how to make ganache and cover your cake with it click here

Creating the Tardis shape

1. Cut your cake into 4 small cakes, each 4″ x 4″.

2. Now cut each of these horizontally, giving you 8 pieces.

3. Make two cakes. The bottom cake will require 4 pieces filled with ganache sitting on the 4.5″ set up board. Also cover the top and sides with a thin crumb coat of ganache.

4. The top half is made up of 3 pieces sitting on the smaller 4″ set up board. Fill with ganache and again cover with a thin crumb coat of ganache.

5. Place the remaining 4″ board upside down on top of your bottom cake then place the top cake on top of this. Where the two cakes meet can eventually be separated when you cone to cut the cake. This will make it easy to cut elegant slices of cake.

6. Wait until your ganached cake firms up. You may need to put it in the fridge for half an hour.

6. You should now have one remaining 4.5″ board. Place it on top of the cake and use it as a guide to help you ganache the sides of the cake. If you use a set square you can run it along the sides of the cake using the 4.5″ boards at the top and bottom as a guide. Easy!

1 Ganached
Ganached

The final cake slice will be used as the roof so cut the sides off to make it a little smaller and cover it with ganache. You can cover it with blue/grey sugar paste as soon as the ganache forms up.

2 Roof ganached
Roof ganached

To cover in sugar paste, use a brush to apply a thin layer of water onto the ganache. Make a lid and attach. Measure the the height of the Tardis and the perimeter. Cut out the sugar paste a little larger and wrap around. Trim off the excess. The rough join is unimportant as corner pieces will eventually cover it.

3 Covered in sugar paste
Covered in sugar paste
4 Roof added
Attach the roof with a thin layer of water.
5 Neaten up the top edges
Add 4 thin pieces of sugar paste to neaten up the roof.
6 All edges neatened
Much better!
7 Cutting out the corners
Cutting out the corners using the width of the ruler as the width of the sugar paste.
8 Cutting out the door trim
Cutting slimmer strips to attach to the centre of each side.
9 Glueing on the trims
Paint on a little water to help each piece stick.
10 Adding more detail
Adding more detail
11 Cutting out the windows
Cutting out the windows. I used the width of my ruler as a guide but had to cut a little more off each to make a snug fit.
11.5 Tardis door
The REAL Tardis door
12 Roll out thin lines of sugar paste to make the small windows
Roll out thin lines of sugar paste to make the small windows

Use a dry paint brush to apply the dark blue petal dust to your cake. Use it to darken the shadows and to make the overall look distressed.

13 Tardis complete
Tardis complete
14 Tardis view from above
Tardis, view from above
16 Tardis Where the Wild Things Are
I used photoshop to place the Tardis cake on an image that I created a while back called ‘Where the Wild Things Are’. Details below
w
This photomanipulation is made up of several images. I took a picture of Callum on the boardwalk leading to the creek at Pottsville. I inverted the trees either side and added the steps from a picture taken at Norries Head, Cabarita. The fence is from a friend’s garden in Springbrook National Park. All the shadows on the boardwalk are just painted on in Photoshop and the birds are several shots of the one bird, a White-bellied Sea-Eagle, taken at Murwillumbah, flying overhead on the banks of the Tweed River near Dallis Park.
Tardis
Tardis