After chilling in the fridge for half an hour, I final coated with milk chocolate ganache, made with Callebaut 823 callets, smoothing it as much as I could with a heated tall metal scraper. (To do this I had a tall jug of hot water that I dipped the scraper in, wiping off any excess water on kitchen towel before using)
I made the antlers out of Callebaut milk chocolate callets and free handed piping the shape on baking parchment. I inserted lollipop sticks whilst the chocolate was still wet, attaching them once they were good and set! The rest of the features were made from Renshaw sugarpaste in poppy red, chocolate brown, white and black.
I placed the cake on a 10” round cake drum covered with Renshaw poppy red and Lincoln green sugarpaste, partially kneaded together to create a slightly marbled effect, then finished off with a red ribbon.
The recipient of this cake, my friend Steph from Panto, won a cake from me in a charity prize draw earlier this year, and this is what she chose. I had great fun making it and it smelled amazing!
I used 2 x 8” round 4” deep PME pans and cut each cake in half to make 4 layers (double recipe) While the cakes were cooling, I took the remaining liquid from the cherry pie filling and thinned it out with a little boiling water. I brushed this over each cake layer to add flavour and keep it lovely and moist.
For the filling I made buttercream with more Black Forest icing sugar, but to crumb coat the cake I used Black Cherry icing sugar as this remains white in colour.
Once the crumb coat had set in the fridge for 20 minutes, I added Coloursplash pink to a small amount of the white buttercream and set it aside.
I then covered the cake with the remaining white (Black Cherry) buttercream and smoothed it out with my tall metal bench scraper. I wasn’t too bothered about it being perfect at this stage!
I then added random ‘blobs’ (technical term 😆) all around the cake, and kept going round it with my smoother to achieve a sort of watercolour blended finish. For the final few swipes I heated the metal smoother by dipping it in hot water. I find this really helps get a nicer finish 😃 Check out the video below for an in depth tutorial on getting smooth buttercream!
I lightly blended the rest of the buttercream (pink and white) and transferred it into a piping bag with a Wilton 1M star tip that I bought in this set of three but you can also buy it separately It’s easily my most used piping tip for cupcakes so I have several!
Whipping it up was developed by Sugar and Crumbs as a sister product to its flavoured icing sugars and has pasteurised dried egg white added. It is a multi use product that you can use to make meringue, Swiss Meringue buttercream, pavlova, marshmallow fluff, roulade, macarons, shortbread, mousse and……. oh there’s so much I’ll just leave you a link to all the yummy recipes!
Back to the cake! I made a white chocolate water ganache drip and applied that before popping on my kisses and macarons whilst it was still wet. This helped everything to stick nicely!
I had covered a 12” round drum board with Renshaw Premium Coverpaste white marbled with pink, and after transferring the cake to this, I took the piping bag and made a border at the bottom. Waste not want not, I used the rest of the buttercream to add more detail to the top and sides still using the 1M tip.
To finish it off I made white chocolate number lollipops with Callebaut Belgian chocolate in a 3 and an 0!
I was very pleased with the result, what do you think? It also gave my baking mojo a boost as I’d been feeling a bit down with all this Covid-19 rubbish! Feeling useful is something I’ve been missing lately, and being cooped up doesn’t do much for anyone’s mental health does it? 😞
I hope you are all keeping well….. and reasonably sane!
This Fortnite cake is for the same young man I made the last one for, I can’t believe a year flew by so fast!
It seems that as the game evolves, different elements become popular. This time a ‘battle bus’ needed to be incorporated into the design, so off I went to good old google images!
For my cake I just needed a topper as it was to be one of a few elements.
After trying unsuccessfully to use a kinder egg as the balloon (too heavy) I eventually raided my cake stash for a polystyrene egg instead. It was probably a bit small scale wise, but otherwise worked perfectly. Note to self: buy bigger polystyrene eggs!
It’s not an exact copy of the actual bus, more a representation! I think to get all the details right I would need to make an actual ‘Battle Bus’ cake! Maybe next year Josh? 😉
Josh looks really pleased with his cake, and apparently when he saw it he said ‘that’s definitely a Debbie cake’ bless him. Josh is one of the kids from Panto and even though I’d decided when I resigned the chairmanship this year, that I wasn’t going to be involved, I’m really missing the rehearsals and get togethers which usually start in September, and I can imagine the frustration and disappointment that the pandemic has brought to the society, and lots of amateur theatre groups this year. Let’s hope we can all get back to normal soon and live theatre, both amateur and professional will be back in our lives sooner rather than later!🤞
Hi, when my friend asked me to make this cake for her Mum’s 80th birthday, I got very excited!
Believe it or not I’ve never made a ‘Chocolate Overload’ cake before, so this was a first for me, but great fun!
I started out with 4 x8” round layers of my Chocolate cake recipe, and filled and crumb coated it with chocolate buttercream. As it was another hot spell, I made ganache for the final coat as it sets firmer, and despite being made from chocolate and cream, it is actually more heat stable than buttercream! I applied the filling and coatings with my trusty palette knife, and smoothed the final coat with my metal bench scraper. *Tip: Dip metal knives and scrapers in hot water before smoothing for a great finish!
After that, it was really just play time! My friend had said her Mum was a serious chocoholic (a woman after my own heart ❤️) so I’d bought a variety of different chocolates and just went to town!
I used a mix of chopped chocolate bars, biscuit bars, truffles, buttons, etc and added them around and on top of the cake somewhat ‘artistically’ 😂 I made the chocolate shards myself to give the cake a bit of extra height and interest. How many different chocolate goodies can you identify?
And then of course, I couldn’t resist adding a bit of bling by dry dusting with Faye Cahill edible gold lustre 🤩
I was really pleased with how it turned out, and, more importantly my friend’s Mum was too!
When my old school friend asked me to make a golden wedding anniversary cake for her neighbours, I was very honoured to be entrusted with the task. Especially as all she knew about my cake making skills was the cake I made for our school reunion event in February!
But any opportunity I get for playing with sugar flowers and liberal use of bling is good with me!
So, I sent her a picture of a golden wedding cake I made for another friend, and she sent me an image, and between us we came up with a design 😀
Little did I know that the timing of this cake was going to coincide with one of the hottest days of the year! 🥵
I started by baking the vanilla sponges, two 8” rounds to be layered into 4. Disaster number one – they sank! I don’t know if it was the heat, the fact that I was using a different baking spread, or I just opened the oven door too soon, but there was no saving them, or so I thought, so in the bin they went 😔
They looked something like this:
If I’d seen this article, I might have been able to make use of some of the cake for cake pops or just with custard as a dessert! If you want to know the various causes of a sunken cake, and some ‘fixes’ I recommend having a read.
The next day I tried again, used my usual baking spread and resisted the urge to peek in the oven too soon and voila! Two perfect sponges! Phew 😅
So, a day later than scheduled, I divided the cakes into 4 layers and decided to use white chocolate ganache to fill and coat the cake as it sets firmer than buttercream – or at least it usually does! It was so hot, I had to leave it overnight, losing another half day! This is why I need a dedicated cake fridge!
Thinking I was going to have a (literal) meltdown, I contacted my friend only to be extremely relieved to find that although we’d arranged collection on a Friday, the cake wasn’t actually needed until Saturday evening – another phew 😅
Luckily I had pre-made all the flowers using Renshaw flower and modelling paste, and covered the board already, so early Saturday morning I started covering the cake with sugarpaste and adding the quilted effect. I used Select Ireland platinum sugarpaste which is great quality and behaves very well in hot and humid conditions. Renshaw Extra is also good in similar conditions 😀
I have learned most of the techniques needed to put a cake together using ganache from good old YouTube! Here are a couple that I found very helpful 😀
For the recipes I used for the cake and ganache click here
I used two PME 3” deep 8” round cake tins and doubled the recipe. I greased and floured the tins and put a parchment paper circle in the bottom. I also used my PME baking belts (see My favourite products at the end of the post)
For the ganache I used 900g white chocolate to 300ml double (heavy) cream
And finally! I applied the decorations and lettering, then got busy with my Faye Cahill gold lustre dust! This can be dry brushed on to your embellishments or mixed with food grade alcohol to make a paint. There are lots of lustre dust brands out there, and they’re all good, but I must admit, I really like Faye’s range.
I used Sugarflair rejuvenator spirit to mix my paint. I’ve used vodka in the past, but find this works much better. Don’t worry, all the alcohol evaporates as the ‘paint’ dries!
Right at the end I liberally ‘twinkled’ the cake with Sugarflair finishing sparkle in gold. I love this stuff as a finishing touch ❤️ It comes in silver, gold and rose gold in a pump spray, but there are lots of other sparkly colours available in pots too 🌈
Finished and happy, I messaged my friend with a couple of photos, boxed it up and it was collected – socially distanced of course – in plenty of time for the party 🥳 (or whatever passes for a party at the moment!)
I received some wonderful feedback from my friend Joanne, and her neighbours loved the cake, so all’s well that ends well 😀
The moral of the story? Although I already have to give myself plenty of time to tackle a cake project, you can never account for the weather chucking a spanner in the works!
If that happens, take a breath, walk away for a while and think about what ‘fixes’ you can utilise. Most of all, remember why you do it. For me, it’s therapy, so getting stressed kind of defeats the object! When I contacted my friend to say I was behind schedule, she reminded me of that! Thank you Joanne 🥰
That’s all from me for now. I hope you’ve enjoyed reading this post, and that the ‘how to’ links are helpful.