Hello everyone, I know its been a while I haven’t post anything. Life was so busy and I was literally on rush as the most of you I guess. As the whole world is afraid of this Covina-19 and we all are self isolated, I found time to update my blog. Thats one good thing of the whole situation. Trying to keep our selfs busy and creative. I asked on instagram if you like to see a live video on cake decorating and everyone said yes so I did it and was exciting! We had so much fun together. So here is the recipe and the results of the live cake decoration from instagram. I hope you enjoyed it as much as i did! What are you waiting? Run in to the kitchen and lets get baking!
Ingredients for the chocolate sponge:
- 2 cups of sugar (400 gr)
- 1 3/4 cups flour (240 gr)
- 3/4 cups cocoa powder (100 gr)
- 1 1/2 tsp baking podwer
- 1 1/2 tsp bicarbonate of soda
- 1 tsp salt
- 2 eggs (100gr)
- 1 cup of milk (240 ml)
- 1/2 cup sunflower oil (120 ml)
- 2 tsp vanila extract
- 1 cup boiling water (240 ml)
Ingredients for White chocolate Italian meringue buttercream:
- 1 cup egg whites (240 gr.)
- 1 1/4 cup caster sugar (240 gr.)
- 1/4 cup water (60 ml.)
- 2 cups unsalted butter (460 gr.)
- 1 tsp vanilla extract
- 1 cup white chocolate chips melted (150 gr)
- a few drops of pink gel food coloring
- flowers and berries for the decoration.
Ingredient for the ganache:
- 1/2 cup whipping cream (120 gr)
- 1 cup chocolate chips (170 gr)
Instructions for the chocolate sponge cake:
- In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. In a separate bowl stir the eggs, milk, oil and vanilla. Poor the dry ingredients into wet and mix for 2 minutes on medium speed of mixer or with a hand whisk. Stir in the boiling water last. Batter will be thin. Devide the cake batter and pour evenly into two 8inch cake tins buttered, floured and lined with parchment paper.
- Bake in a preheated oven at 180C degrees for 30 to 35 minutes, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely before you decorate them.
Instructions for the White chocolate butter cream:
- Pour egg whites into the clean bowl of a stand mixer fitted with a whisk attachment. Beat at medium speed until frothy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form.
- Combine remaining 1 cup sugar and water in a small saucepan. Attach a candy thermometer to the saucepan and place over low heat. Cook until syrup reaches 117 degrees C or until a small amount of syrup dropped into cold water forms a firm but pliable ball.
- Increase mixer speed to high and pour syrup in a slow and steady stream down the side of the bowl, beating until combined, 1 to 2 minutes. Reduce speed to medium-high and continue beating until meringue is stiff and the sides of the bowl feel barely warm, 3 to 4 minutes more.
- Beat in butter 1 tablespoon at a time until smooth. Add vanilla extract, melted white chocolate and beat on high speed until buttercream is light and fluffy.
Instructions for the ganache:
- Add the chocolate chips to a bowl and set aside.
- Add the heavy whipping cream to a microwave safe bowl or measuring cup and heat for about 1 minute, keeping an eye on it. If it heats up too much, it’ll end up everywhere. Remove from the microwave just before it bubbles up.
- Pour the warm cream over the chocolate chips and allow to sit for 3-5 minutes.
- Gently stir the cream and chocolate together until they come together to a smooth consistency.
- If making white chocolate ganache and you have some lumps remaining, heat in 10 second increments, stirring between, until ganache is smooth.
- Allow ganache to cool for about 10 minutes, give or take, prior to using.
Assemble the cake:
- Take the chocolate sponge cakes. with a serrated knife cut the top of the cake to make it flat. Then cut each cake in half so we will end up having 4 evenly cake layers.
- On a cake board or a cake stand place the first layer. Using a small offset spatula, evenly cover the top of the first layer with 3/4 cup of buttercream. Spread the buttercream so it extends beyond the edges of the cake. Place the other cake layer, on top of the buttercream. Press gently to make it level. Evenly cover the top with another 3/4 cup of buttercream and continue the same with all the cake layers.
- With the small spatula, cover the whole cake with butter cream creating a “crumb coat,” a thin layer of frosting that seals in the crumbs. Refrigerate the cake for 15 minutes.
- Mix some of the butter cream with the pink gel food colour and make it pink.
- Take the chilled cake out of the fridge and spread around the pink buttercream half way from the bottom till the middle side. Continue covering the other half side and the top with plain uncoloured buttercream. This is how we create this double coloured effect.
- Use a bench scraper to smooth the sides of the cake. Hold the scraper perpendicular to the cake with one edge resting on the serving dish and slowly rotate. Small areas of the cake may be touched up with the small spatula. Refrigerate the cake for 30 minutes.
- Poor the ganache on the top of the cake and slowly with a spatula start spreading trying to go around the edge so the ganache will create this drips.
- Decorate the top with berries, flowers and why not with some sprinkles. Slice the cake and serve! Enjoy!
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