Nana Glen Mum

More Cakes December 29, 2009

Sorry for the lack of posts lately, but between the end of the school year, Christmas and birthdays, I have been busy, busy, busy!

Here are some more cake photos::

These are actually from about July, forgot I had made them!  They were for a school dance with an underwater theme.  I got the idea from the Wilton site.

An Ipod Cake for a friend:

Sorry for the graininess and general bad quality of this next photo, but I had to take it on my phone and it was getting dark, plus I was holding back around 15 kids who were trying to get past me to dig in!!

This one is a Chiffon Cheesecake I made for my bff Ange’s birthday earlier this month.  It is wrapped in dark chocolate with the horses stencilled on in white chocolate, then topped with whipped cream and loads of fresh berries.  It was YUM!!!

This next one was for a really good friend’s daughter who will be off to Kindy next year with Miss M.  She wanted a cat cake.

And finally, this cake was for a gymnast.  The inside was a checkerboard design, but I’ll have to post pics later as they are on a friend’s camera.  The spots on the cake are rain drops:

And last but not least, a yule log made for my neighbour.  It was plain genoise cake, filled with chocolate buttercream and covered with a dark chocolate and jaffa (choc-orange) ganache.

 

Lightning McQueen Cake Tutorial – Part 2 – Decorating November 21, 2009

Okay, so if you’ve read Part 1 of the Tutorial here, you have the cake all carved up and ready to cover with fondant.  First of all, you need to cover it in either a layer of buttercream (it doesn’t matter if it is a crusting one or not) or a layer of melted jam to make the fondant stick.  I prefer buttercream because I think you get a smoother finish at the end.  It’s up to your own personal preference though, it’s just to stop the fondant slipping around on the cake or lifting off in places.

Next you want to roll out some red fondant and place it next to the cake so you don’t have to carry it very far (it is most likely to tear while you are lifting it from the bench top to the cake).

Now carefully slide both arms under the fondant and gently lift it up and place it on top of the cake

I usually take off all rings and bracelets before I start rolling out the fondant, but if you haven’t, it’s a good idea to do that now so your jewellery doesn’t dig in to the fondant.  Now with cupped hands, gently press the fondant down following the contours of the cake and then cut off any excess.

If you get any cracks, just rub them gently with warmed fingers, and put a bit of copha/crisco on your hands and rub it in.

Now it’s time for the windscreen.  Roll out some white fondant and cut it like this:

Then gently place it on the cake.  You can make it stick a bit better by lightly brushing a TINY bit of water on the back of the white fondant.

Next up are the facial features – 2 eyes and a mouth from black.  I cut them all out with circle cutters, including the mouth to get a nice rounded smile.

I use a piping tube to cut out the eyes.

Now for the side windows:

and stick ’em on

Now to finish the eyes, out of some blue fondant, cut circles slightly larger than the 2 small black ones.  I just use a larger piping nozzle turned upside down.  Then stick the black circles on top of the blue ones.

and stick them on too

The side markings can pretty much be broken down into a rectancle, a triangle and a curved bit.  I used circle cutters to get smooth edges on the curves, and just do the triangle and rectangle by eye.

The numbers are cut with number cutters and the wheels are cut as a larger black circle with a smaller circle inside cut out and replaced with a red inner circle.  For the logo on the front, I just print out on paper, cut out and put in place with a tiny smidge of water.

All done!  Now it’s your turn.  It’s really not that hard, so have a go.  At the end, if your kitchen is any less of a mess than this:

then I am REALLY impressed!!

Thanks for reading.

 

Lightning McQueen Cake Tutorial – Part 1 – Carving November 20, 2009

Here is how I made the Lightning McQueen cake for a friend’s son.  I have heaps and heaps of photos for this, so instead of writing notes with each, I’ll just post the photos, but if you have any questions, please let me know and I will answer them and include the information you need in the post.  You need to start with 2 rectangular cakes sandwiched together to give enough height, or if you don’t need to feed as many people, you could start with a loaf cake.

Enjoy!!

So there you have it.  Now you are ready to cover it in fondant.  Here is how I did it.

 

Thomas the Tank Engine Cake – Part 2 – How I Iced It.

Okay, here we go, the long promised part 2 of the Thomas the Tank Engine Cake Tutorial.  Sorry it took so long, but I hadn’t made another since until 2 weeks ago.  So, without further ado, here it is:

You can check out the previous post for how I carved the cake here.

First up, cover the entire cake with buttercream so that the fondant will stick.  It doesn’t matter if it is a crusting buttercream or not, infact just butter and icing sugar beat together will work just fine.  If you don’t want to go to the trouble, just brush the entire cake thoroughly with melted jam.  It’s basically up to you.  Personally, I find it easier to get a smooth finish on the fondant with buttercream underneath, but at the end of the day, it is just personal preference.

It doesn't have to be neat.

First up are the wheels.  Colour some fondant blue (remember it will darken somewhat overnight), roll it out to about half a centimetre thick and roll out at least 6 circles.  I say at least 6 because you are going to need 6, but I like to do a couple extra just in case I break one, or the kids eat one (also, this way you can pick the best ones).

Next, using small cutters or a knife, cut some bits out to make it look like wheels.  The shape doesn’t matter so much, nor how many you put, it’s just to give the impression.  You could even leave them solid if you like.

You really want to do this part a few days (at least overnight) before hand so they can dry and harden.  Once they are cut out, put them aside on a flat surface to dry.

Next up, cut the scrappy bits off the blue and roll it a bit thinner – I like about 3mm.  Put the cake right next to it so you don’t have to carry the fondant too far.

Now carefully slide both hands and arms under the fondant, lift it up gently and drape it over the cake.  It doesn’t have to come right to the front because that is going to be a different colour anyway.

Now carefully using your hands (take off all rings and bracelets first), press the fondant down over the cake, easing it into the crevices and over the bumpy bits.

You’ll have to manipulate it a bit around the corners.

Now y0u need to trim the front edge.  Using a sharp, smooth blade knife (NOT SERRATED!!!), cut across the front pretty much in line with the edge of the round bit, but just a bit back from it (about half a cm).

Now you need to peel off the extra bit at the front that you don’t want.  I don’t usually keep this bit as it has buttercream on it and can’t be rerolled.

And from the side:

Next you need to colour and roll your red fondant, and cut one edge straight with a ruler.

Place this across the front, slightly overlapping the blue and smooth down.

Now with your sharp, smooth bladed knife, trim across the front to the edge of the blue and peel away the excess.

Now trim across the bottom to give an even bottom edge, and cut a wide strip long enough to wrap around the other 3 sides of the cake.

Now wrap it around the base of the cake and trim the ends and bottom edge.

Now cut 3 thin strips and place them across the rounded bit at the front (sorry about the lack of technical train terminology!!)

Next cut out 2 number 1s.  I used a proper cutter for this, but you could easily do it with a knife.  Then wrap another thin red strip around each.

Now stick them one on each side.

All you need to do now is put a face on.  I made a mould from a toy and cut out eyes and a mouth.

Hope this helps.

 

Busy month for birthday cakes! November 16, 2009

Indeed it has been!  Here are a few photos of what I’ve been up to.  Keep an eye out as I will be posting a part 2 of the Thomas the Tank Engine tutorial on how I did the icing (remembered to take photos this time!!) and also a tutorial on the Lightning McQueen cake.

 

Go Speed Racer! September 22, 2009

Filed under: Cakes — nanaglenmum @ 11:40 am
Tags: , , , , , , , , , , ,

This is just a super quick post to show you some photos of a cake I made on the weekend for Miss J’s friend over the road.  He is really into speed racer and so Liz lent me one of his toys for inspiration.  It was a devils food cake recipe I found on cake central.  Positively delicious!  So moist, but still firm enough to support the fondant.

Speed Racer

Speed Racer

Speed Racer - Before Icing

Speed Racer - Before Icing

Speed Racer Before Icing - Side View

Speed Racer Before Icing - Side View

Speed Racer Before Icing - Top View

Speed Racer Before Icing - Top View

Speed Racer

Speed Racer

 

Daring Bakers August Challenge – Dobos Torta August 26, 2009

After last month’s delicious duo of Milan Cookies and Mallows, I was anxiously anticipating what delectable goodies we would be challenge with this month over at the Daring Bakers.  Lorraine of Not Quite Nigella and Angela of A Spoonful of Sugar did not let me down.  They chose the amazing and even famous Hungarian Dobos Torta.  Their rendition of the spectacular Dobos Torta is based on a recipe from Rick Rodgers’ cookbook Kaffeehaus:  Exquisite Desserts from the Classic Caffes of Vienna, Budapest, and Prague.

Having never heard of the Dobos Torta (which rock have I been hiding under?), I went straight to the good ol’ Wikipedia and punched it in.  It is a 5 layer cake sandwiched together with buttercream, first devised by Hungarian confectioner József C. Dobos in 1884 in an effort to create a cake with better keeping qualities.  The fine buttercream layers kept the cake moist and the caramel/toffee on top helped seal it also.  For many years the recipe remained a strictly guarded secret until his retirement in 1906 when he presented it to the Budapest Confectioners’ and Gingerbread Makers’ Chamber of Industry on the condition that all members be able to use it freely.

So, without further ado, here is the recipe as presented to us:

Dobos Torta

Prep times

  • Sponge layers 20 mins prep, 40 mins cooking total if baking each layer individually.
  • Buttercream: 20 mins cooking. Cooling time for buttercream: about 1 hour plus 10 minutes after this to beat and divide.
  • Caramel layer: 10-15 minutes.
  • Assembly of whole cake: 20 minutes

Sponge cake layers

  • 6 large eggs, separated, at room temperature
  • 1 1/3 cups (162g) confectioner’s (icing) sugar, divided
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup plus 2 tablespoons (112g) sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together)
  • pinch of salt

Chocolate Buttercream

  • 4 large eggs, at room temperature
  • 1 cup (200g) caster (ultrafine or superfine white) sugar
  • 4oz (110g) bakers chocolate or your favourite dark chocolate, finely chopped
  • 2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature.

Caramel topping

  • 1 cup (200g) caster (superfine or ultrafine white) sugar
  • 12 tablespoons (180 ml) water
  • 8 teaspoons (40 ml) lemon juice
  • 1 tablespoon neutral oil (e.g. grapeseed, rice bran, sunflower)

Finishing touches

  • a 7” cardboard round
  • 12 whole hazelnuts, peeled and toasted
  • ½ cup (50g) peeled and finely chopped hazelnuts

Directions for the sponge layers:

NB. The sponge layers can be prepared in advance and stored interleaved with parchment and well-wrapped in the fridge overnight.

1.Position the racks in the top and centre thirds of the oven and heat to 400F (200C).

2.Cut six pieces of parchment paper to fit the baking sheets. Using the
bottom of a 9″ (23cm) springform tin as a template and a dark pencil or
a pen, trace a circle on each of the papers, and turn them over (the
circle should be visible from the other side, so that the graphite or
ink doesn’t touch the cake batter.)

3.Beat the egg yolks, 2/3 cup (81g) of the confectioner’s (icing)
sugar, and the vanilla in a medium bowl with a mixer on high speed
until the mixture is thick, pale yellow and forms a thick ribbon when
the beaters are lifted a few inches above the batter, about 3 minutes.
(You can do this step with a balloon whisk if you don’t have a mixer.)

4.In another bowl, using clean beaters, beat the egg whites until
soft peaks form.

Gradually beat in the remaining 2/3 cup (81g) of
confectioner’s (icing)sugar until the whites form stiff, shiny peaks.

Using a large rubber spatula, stir about 1/4 of the beaten whites into
the egg yolk mixture, then fold in the remainder, leaving a few wisps
of white visible. Combine the flour and salt. Sift half the flour over
the eggs, and fold in; repeat with the remaining flour.

5.Line one of the baking sheets with a circle-marked paper. Using a
small offset spatula, spread about 3/4cup of the batter in an even
layer, filling in the traced circle on one baking sheet.

Bake on the
top rack for 5 minutes, until the cake springs back when pressed gently
in the centre and the edges are lightly browned. While this cake bakes,
repeat the process on the other baking sheet, placing it on the centre
rack. When the first cake is done, move the second cake to the top
rack. Invert the first cake onto a flat surface and carefully peel off
the paper. Slide the cake layer back onto the paper and let stand until
cool. Rinse the baking sheet under cold running water to cool, and dry
it before lining with another parchment. Continue with the remaining
papers and batter to make a total of six layers. Completely cool the
layers. Using an 8″ springform pan bottom or plate as a template, trim
each cake layer into a neat round. (A small serrated knife is best for
this task.)

Directions for the chocolate buttercream:

NB. This can be prepared in advance and kept chilled until required.

1.Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil.

2.Meanwhile, whisk the eggs with the sugar until pale and thickened,
about five minutes. You can use a balloon whisk or electric hand mixer
for this.

3.Fit bowl over the boiling water in the saucepan (water should not
touch bowl) and lower the heat to a brisk simmer. Cook the egg mixture,
whisking constantly, for 2-3 minutes until you see it starting to
thicken a bit. Whisk in the finely chopped chocolate and cook,
stirring, for a further 2-3 minutes.

4.Scrape the chocolate mixture into a medium bowl and leave to cool to
room temperature. It should be quite thick and sticky in consistency.

5.When cool, beat in the soft butter, a small piece (about 2
tablespoons/30g) at a time. An electric hand mixer is great here, but
it is possible to beat the butter in with a spatula if it is soft
enough. You should end up with a thick, velvety chocolate buttercream.
Chill while you make the caramel topping.

Lorraine’s note: If you’re in Winter just now your butter might
not soften enough at room temperature, which leads to lumps forming in
the buttercream. Male sure the butter is of a very soft texture I.e.
running a knife through it will provide little resistance, before you
try to beat it into the chocolate mixture. Also, if you beat the butter
in while the chocolate mixture is hot you’ll end up with more of a
ganache than a buttercream!

Directions for the caramel topping:

1.Choose the best-looking cake layer for the caramel top. To make
the caramel topping: Line a jellyroll pan with parchment paper and
butter the paper. Place the reserved cake layer on the paper. Score the
cake into 12 equal wedges. Lightly oil a thin, sharp knife and an
offset metal spatula.

2.Stir the sugar, water and lemon juice in a small saucepan. Bring to a
boil over a medium heat, stirring often to dissolve the sugar. Once
dissolved into a smooth syrup, turn the heat up to high and boil
without stirring, swirling the pan by the handle occasionally and
washing down any sugar crystals on the sides of the pan with a wet
brush until the syrup has turned into an amber-coloured caramel.

3.The top layer is perhaps the hardest part of the whole cake so make
sure you have a oiled, hot offset spatula ready. I also find it helps
if the cake layer hasn’t just been taken out of the refrigerator. I
made mine ahead of time and the cake layer was cold and the toffee set
very, very quickly—too quickly for me to spread it. Immediately pour
all of the hot caramel over the cake layer. You will have some leftover
most probably but more is better than less and you can always make nice
toffee pattern using the extra to decorate. Using the offset spatula,
quickly spread the caramel evenly to the edge of the cake layer. Let
cool until beginning to set, about 30 seconds. Using the tip of the hot
oiled knife (keep re-oiling this with a pastry brush between cutting),
cut through the scored marks to divide the caramel layer into 12 equal
wedges. Cool another minute or so, then use the edge of the knife to
completely cut and separate the wedges using one firm slice movement
(rather than rocking back and forth which may produce toffee strands).
Cool completely.

Angela’s note: I recommend cutting, rather than scoring, the
cake layer into wedges before covering in caramel (reform them into a
round). If you have an 8” silicon round form, then I highly recommend
placing the wedges in that for easy removal later and it also ensures
that the caramel stays on the cake layer. Once set, use a very sharp
knife to separate the wedges.

Assembling the Dobos

1.Divide the buttercream into six equal parts.

2.Place a dab of chocolate buttercream on the middle of a 7 1/2”
cardboard round and top with one cake layer. Spread the layer with one
part of the chocolate icing. Repeat with 4 more cake layers. Spread the
remaining icing on the sides of the cake.

3.Optional: press the finely chopped hazelnuts onto the sides of the cake.

4.Propping a hazelnut under each wedge so that it sits at an angle,
arrange the wedges on top of the cake in a spoke pattern. If you have
any leftover buttercream, you can pipe rosettes under each hazelnut or
a large rosette in the centre of the cake. Refrigerate the cake under a
cake dome until the icing is set, about 2 hours. Let slices come to
room temperature for the best possible flavour.

So, what did I do different??

Me being me, I had to make a few changes along the way – I can’t help it.  We were having friends over for dinner the night I made it and B. is allergic to full fat dairy which ruled him out of the dessert due to the buttercream.  Luckily I had some left over lime custard in the fridge from some tarts I had made a few days earlier with some gorgeous Tahitian lime Dad had given me.  So I figured I would make a second torta using the lime instead of the chocolate. 

I made the sponge layers as per the recipe with the only difference being I used duck eggs (because we have ducks and I think they are immeasurably superior to chicken eggs for baking), and I made the layers square instead of round so I could cut them in half and make 2 rectangular cakes out of the one batch.  Matthew complimented me on “up there for thinking”, I just thought I was being lazy!! lol!

Anyway, once the layers were all made I put aside one full layer (we will come back to this one) and then trimmed off one edge from each layer and measured out 11cm and cut to make 2 long rectangles.  When I stacked them, I put all the cakes with 2 trimmed edges in one cake, and the cakes with one trimmed edge and one rough edge in the other – aligning the cut edges on one side and the untrimmed edges on the other to keep it neat.

On the lime cake, I brushed each layer with some lime syrup that I whipped up (just equal parts water, sugar and lime juice boiled for 5 minutes – note to self – WATCH IT ON THE BOIL NEXT TIME – DRIED SUGAR SYRUP IS A PAIN TO HAVE TO CLEAN OFF THE STOVE TOP!!!).  I then spread on a layer of the lime custard, then the next layer of cake and so on, finishing with a cake layer.

For the chocolate cake, I brushed the cake layers with some raspberry liquer from the local winery before spreading the chocolate buttercream, continuing with the layering and finishing with a cake layer.

Now, back to that layer we put aside earlier, I pulled out a heart cutter (you already know about my penchant for cookie cutters right?  It’s not a problem…really…is it???) and cut out heaps of hearts – turned out I only needed six and lay them in a silicone cake tin.  I then poured the caramel (toffee to us Aussies) over them as per the proper recipe, let it set, and cut it out again with the cutter.  Most of them smashed/shattered/broke.  Next time, I will dunk the cake hearts into the pot of caramel/toffee and then lay them on a silicon mat/baking paper.

I then took a lime and sliced it as thin as I could and poured some of the caramel/toffee over them and let them set.

Finally, I covered the chocolate cake with the remaining chocolate buttercream and pressed chopped hazelnuts onto the sides of the cake.  I then used whole hazelnuts to prop up the hearts along the length of the cake.

For the lime cake, I made a lime flavoured cream cheese frosting (yep, completely forgot about B. and his probs with dairy at this stage – some friend I am!!)  and covered the cake with it.  I pressed poppy seeds into the side of this one and placed the toffee coated lime slices on top.  YUM YUM!  Needless to say, B. loves his sweets, so his wife ate the frosting off his piece of lime cake and the toffee coated lime slices on top turned out to be the highlight of his evening.  Think I’ll make him a big box of them for Christmas!

All in all, everyone loved both cakes.  The chocolate lovers and sweet-tooths loved the original chocolate version, and those of us who prefer our sweets not-too-sweet loved the lime version.  Both will DEFINATELY be made again!  Thanks Daring Bakers, and extra special thanks to Lorraine and Angela.

So, I wonder….what is on the cards for next month’s challenge???