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July 28, 2016 by Lauren

Sailboat Birthday Cake

Sailboat Cake

I love making themed cakes for children’s birthday parties, especially for family and friends, as you get to see the child’s excitement when they first see the cake (not to mention eating it!). My nephew loves boats. For his 2nd birthday he had a nautical themed party and asked for a sailboat birthday cake. I did a lot of research into different types of sailboat cakes and many of them seemed really complicated. I’ve tried to make this cake as easy as possible.

The first step is to find a large rectangular baking pan.

When making themed birthday cakes I don’t want to spend all my time baking and mixing the cake so I always use my fool proof trick ‘how to make a packet cake taste like homemade’ which you can find here. For this cake I used two packet cake mixes.

So, this is how you make a sailboat birthday cake!

Sailboat Cake

Once baked and cake has completely cooled cut like so.

I recommend making the cake the day prior to decorating as you can store it in the fridge overnight, making  the cake easy to cut and alleviating any worry about it breaking into pieces, especially if it is a very moist cake like this one.

Sailboat Cake

Now position how you would like the sailboat cake to be placed and check the cut is correct. As you can see it looks pretty rough but icing will cover any lumps and bumps. The good part is if you wanted to make the sailboat smaller you could trim the cake now to change the size or correct any errors in cutting.

Sailboat Cake

It’s time to frost the cake! I started with the white frosting for the sails. You can find my frosting recipe here. Add a few drops of Wilton White White Icing Color to get that crisp colour.

Frosting Tip #1

The best way to frost when you have exposed cake crumbs from cutting into a shape is to do a rough icing layer collecting cake crumbs and all. Once frosted then refrigerate for 15 mins. This will allow the icing to set and then when you do the final layer the cake crumbs will be set and won’t run into the top layer of icing.

Sailboat Cake

Here is the top layer. As you can see, it’s smooth with not a cake crumb in site.

Frosting Tip #2

To make the top layer of frosting super smooth use a metal spatula and before smoothing dip the spatula into a cup of boiling water, quickly wiping off excess water and then slowly running the spatula across the frosting.

Sailboat Birthday Cake

Before the frosting set, I decorated the sails, opting for a simple pattern made with smarties.

Sailboat Cake

Now for the base of the sailboat cake. I used my favourite chocolate frosting recipe. It always works and tastes delicious. Click here…. My Favourite Chocolate Buttercream!

Frosting Tip #3

I always use an offset icing metal spatula, see example offset icing metal spatula. This type of spatula helped to create the indents in the frosting of the boat section of the cake.

Sailboat Cake

It’s time to add the top sail and place onto your cake board. For the top sail I just cut a small flag out of blue wrapping paper and doubled it over securing around a toothpick.

Sailboat Cake

Happy 2nd Birthday James!

 

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Filed Under: Blog, Boys Party Inspiration, Kids Parties, Party Cakes, Tutorials Tagged With: Boys Party, Chocolate Cake, Frosting, Icing, Kids Parties, Nautical Theme, Sailboat Cake, Tutorials

January 22, 2016 by Lauren

Australia Day Cake

Tim Tam Cake

And now, something especially for my Australian readers…

26 January is Australia Day, which commemorates the arrival of English settlers to the Australian continent. For a change of taste this Australia Day, look no further than this delicious Tim Tam Cake. I’m doing my bit to make this cake an Australia Day classic.

Tim Tam Cake

Last year I had family visiting from The Netherlands and I was trying to think of an Australian dessert to serve them that was a bit different. With Pavlova still contested as a uniquely Australian dish, I wanted to create something distinctly Aussie. My solution – why not add Tim Tam’s to my rich chocolate mud cake?

Here is how it’s  done…

Tim Tam Cake

Sift and mix all dry ingredients together whilst trying not to eat all the Tim Tams!

Tim Tam Cake

Look at that! Crushed Tim Tam… delicious. Chop finely two packets of Tim Tams and set aside.

Tim Tam Cake

Beat butter and sugar together until light and fluffy then add vanilla and mix. Then add eggs one at a time and mix on low until combined.

Tim Tam Cake

Gradually mix in dry ingredients (excluding Tim Tams) to the butter and sugar mix, adding buttermilk with each addition. Cake batter should look like this once combined.

Tim Tam Cake

Now it’s time to add those yummy Tim Tams. Use a spatula or spoon to fold in as  you don’t want to crush them any further.

Tim Tam Cake

Cake batter will look like this once Tim Tams have been added.

Bake on 160 degrees Celsius (320 Fahrenheit) for 45-55 minutes or until skewer comes out clean.

Tim Tam Cake

Allow cake to cool for at least two hours otherwise the filling will be a gooey mess. Once cooled, cut cake evenly in half and begin making the creamy filling.

Tim Tam Cake

The creamy filling is simply whipped cream, a tea spoon of sugar and yet another packet of Tim Tam’s finely chopped.

For the cake icing I used a simple chocolate icing which you can find within the recipe link at the end of this post.

Tim Tam Cake

Before adding cocoa and chocolate to the icing, set aside approximately four tablespoons of white icing. I would suggest placing the white icing in a piping bag. In my case I have had this Tupperware Squeeze  for years which is easy to use, but is always difficult to clean as the icing gets stuck when washing up!

Tim Tam Cake

Layer on the icing thick!

Tim Tam Cake

Then smooth with a cake palette knife. If you don’t have one of these any knife or spatula with a smooth edge will do the trick.

It’s time to decorate!

Tim Tam Cake

Using two piping bags, one with white icing and another with chocolate, pipe a small amount of icing using any icing tip you like. I used the star tip.

Tim Tam Cake

Chop Tim Tams in half and add to each icing swirl.

Tim Tam Cake

All done! Looks so good.

Tim Tam Cake

The perfect Australia Day cake with a crunchy but moist texture.

Tim Tam Cake

Happy Baking and Happy Australia Day!

Save Print
Australia Day Cake
Author: Lauren
Prep time:  30 mins
Cook time:  55 mins
Total time:  1 hour 25 mins
 
Ingredients
Cake
  • 1⅓ cups plain flour
  • 2 tablespoons cocoa
  • 400 grams or two packets of finely crushed Tim Tams
  • 225 grams ( 8 ounces) unsalted butter
  • ½ cup caster sugar
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1¼ cups buttermilk
  • ½ teaspoon bicarb
  • 1 teaspoon baking powder
Icing
  • 250 grams (9 ounces) butter
  • 600 grams (21 ounces) or 4 cups pure icing sugar
  • 60ml or ¼ cup full cream milk
  • 2 tablespoons cocoa
  • 300 grams ( 10.5 ounces) dark chocolate
  • 200 grams or 1 packet of Tim Tams
Cake Filling
  • 300ml thickened whipping cream
  • 200 grams or 1 packet of Tim Tams
  • 1 teaspoon sugar
Decoration
  • 200 grams or 1 packet of Tim Tams
Instructions
Cake
  1. Grease 24cm (10 inch) round baking tin
  2. Heat oven to 160 degrees Celsius (320 Fahrenheit)
  3. Sift all dry ingredients and set aside
  4. Finely chop Tim Tams
  5. In a separate bowl beat butter and sugar until fluffy
  6. Add vanilla to butter mixture
  7. Add eggs on at a time to butter mixture
  8. Add all dry ingredients to butter mixture in two batches plus half the buttermilk with each addition
  9. Fold in chopped Tim Tams
  10. Place in tin
  11. Bake for 45-55 minutes or until skewer comes out clean
Icing
  1. At least one hour prior to making icing remove butter from fridge. This will ensure butter is at room temperature and easy to work with
  2. Melt chocolate and set aside to cool
  3. Cube butter and place in bowl. Beat on high until light and fluffy
  4. Add sifted icing sugar one cup at a time along with a third of the milk and beat on high until well combined
  5. Remove approximately four tablespoons of white icing
  6. Add sifted cocoa powder and mix until well combined
  7. Mix in melted chocolate on a low speed
Cake Filling
  1. Chop Tim Tams and set aside
  2. Add thickened cream to mixing bowl along with sugar and beat on high until cream is a whipped consistency
  3. Fold in Tim Tams
3.4.3177

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Filed Under: Australia Day, Blog, Chocolate, Party Cakes, Recipes Tagged With: Australia Day Cake, Chocolate Cake, Tim Tam Cake

September 15, 2015 by Lauren

The Simplest Vanilla Butter Cake

Basic Vanilla Butter Cake Recipe

Ever looking for that super simple vanilla butter cake? One that you can easily use for making the base of any decorated cake?  A recipe that will work every time and is guaranteed to be delicious? Well, here is my favourite and it is always a winner…

Unfortunately I didn’t take step by step pictures for this one as I got carried away.  That said, it is so simple you really don’t need them! Just follow the steps in the recipe below.

Basic Vanilla Butter Cake Recipe

Mix all your wet ingredients and put aside. Then mix all your dry ingredients separately. Combine the wet ingredients with the dry ingredients. Here is what the cake mixture should look like once you have combined it all together.

Basic Vanilla Butter Cake Recipe

This cake mix is great if you want to make different types of cakes especially for kids’ decorative birthday cakes.

On this particular day, I was making my son’s first birthday cake and made 2 x 18 cm (7 inch) round tins. This mix can also work for 18 large cupcakes, 2 x 20 cm x 30 cm ( 8 inch x 12 inch) rectangle/slab tins. Sometimes I just make the mix as is and then use what I need in whatever shaped tin I like. As the cake mixture is large I just discard what I don’t use or make a few mini cupcakes with the left over mix.

Basic Vanilla Butter Cake

Can’t go past a chocolate cream filling… yum!

Basic Vanilla Butter Cake

Here was the end result! Topped with delicious butter cream icing/frosting. Click on this link if you want to learn how to make The Very Hungry Caterpillar Cake Topper.

Happy Baking!

Save Print
The Simplest Vanilla Butter Cake
Author: The Love of Cake Blog
Recipe type: Cake
Prep time:  20 mins
Cook time:  25 mins
Total time:  45 mins
 
Ingredients
  • 3 cups of plain flour
  • 2 tablespoons baking powder
  • 1½ cups of caster sugar
  • 300 grams (10.5 ounces) unsalted butter
  • 1½ cups of buttermilk
  • 4 large eggs
  • 3 teaspoons of vanilla extract
Instructions
  1. Grease your chosen cake tins and preheat oven to 170 degrees Celsius (340 Fahrenheit)
  2. Beat softened butter and sugar together
  3. Add vanilla to butter mixture and combine well
  4. Add each egg to mixture one at a time until well combined
  5. Combine baking powder and flour together in seperate bowl, then add gradually along with buttermilk into butter and sugar mixture
  6. Once well combined pour evenly into cake tins
  7. Cook time will vary depending on cake tin size start with checking at 25 mins but don't remove cake until the skewer comes out clean
  8. Allow cake to cool in tin for 10 minutes before removing.
3.2.2929

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Filed Under: Blog, Kids Parties, Party Cakes, Recipes Tagged With: Vanilla Butter Cake, Vanilla Butter Cupcakes, Vanilla Buttercream Frosting, Vanilla Buttercream Icing, Vanilla Cake, Vanilla Cupcakes

August 31, 2015 by Lauren

How to make Pink Rainbow Cupcakes

Rainbow Layer Cake

With one son and another on the way, my house is dominated by trucks, cars and blocks. When the opportunity arose to celebrate my friend’s little girl’s first birthday over morning tea, making something pink was a must!

Rainbow Layer Cake

This is pinkalicous! Such cute pink rainbow layers.

Whilst these pink rainbow cupcakes look like a lot of work, they are actually really easy. When creating cakes with a detailed decoration I like to use my tried and trusted method of using a packet cake whilst making some adjustments to make it taste home made. Learn how to by clicking here … How to Make A Packet Cake Taste Homemade

To make approximately 16 pink rainbow cupcakes you will need one Vanilla packet cake mix. You can choose any brand you like; this time I used White Wings.

Rainbow Layer Cake

Make up the cake mix and then divide evenly into four separate bowls. I used a 1/2 cup to measure out the mix by adding 1/2 cup to each bowl until the mix was divided.

Rainbow Layer Cake

To colour you can use liquid food colouring however gel or pastes will give you more vivid and defined colours. For the pink rainbow cupcakes I used Wilton Gel Icing Colours in Rose Pink for the hot pink layer and for the remaining layers used smaller amounts in each in Pink.

Add your chosen colour to each bowl separately and keep adding until you are happy with the colour.

Rainbow Layer Cake

Grease a 20 x 20 cm (8 x 8 inch) square cake tin.  The cake mix is small so you will need to spread evenly across the tin. Bake each layer individually for 12 minutes on 180 degrees Celsius (350 Fahrenheit).

Allow ten minutes to cool in the cake tin as each layer is fragile and will easily crack if removed too soon.

Rainbow Layer Cake

Once cooled I stacked up the layers to get a sense of how the colours would look once put together. It doesn’t look that pretty yet, but it will!

Time to make the frosting filling!

Vanilla Buttercream Icing

To make the centre filling of the pink rainbow cupcakes I made my favourite vanilla butter cream and added 1/2 cup of white chocolate plus White Icing Colour to make the white layers stand out.
Icing

It’s all about lots of icing in between the layers. So make it thick in between each level of the cake so you will be able to easily see the definition between each layer.

Rainbow Layer Cake

See that thick layer of icing oozing out… it makes you just want to lick it! Once layered set in the fridge for at least two hours, although overnight is better if you have the time.

Pink Rainbow Layer Cake

It is time to cut the cake into the cupcake size. To get the best definition between the layers when cutting, set the cake out of the fridge for at least one hour prior to cutting. Then cut evenly into square/rectangle shapes. Look at those pretty pink layers! It is pinkalicous!

Time to decorate!
Rainbow Layer Cake

Start by making another batch of vanilla buttercream icing. Then spread a thin amount on top of each pink rainbow mini cake – this will help to cover any gaps when you pipe the icing.

Rainbow Layer Cake

As usual I was indecisive and couldn’t decide which decoration I liked better. So I piped the icing in two different styles using a star tip and topped with pink and white pearl beads and pink pearl sugar. I found this cute pink sprinkles pack at my local supermarket from The Creative Kitchen which included the beads and sugars so didn’t have to buy multiple packs for the decoration.

Rainbow Cupcakes

So many different ways to serve to show of the pretty pink layers!

Rainbow Layer Cupcakes

Happy Pink Baking!

Save Print
Vanilla Buttercream Frosting/Icing
Author: The Love of Cake
Recipe type: Cake Icing/Frosting
 
Ingredients
  • 250 grams (9 ounces) Butter
  • 450 grams (3 cups) pure icing sugar
  • 60 ml (1/4 cup) milk
  • ½ cup white chocolate buttons
  • 10 drops of Wilton White Icing colour (optional)
  • Remember when making these cupcakes you will need to double the quantities of the above ingredients as will be making two separate batches of icing. One for the layers and one for the decoration topping.
Instructions
  1. Butter needs to be at room temperature so remove from fridge at least one hour prior to use
  2. Cut butter into small cubes and place into mixing bowl
  3. Use electric beater on high and beat butter for 3 minutes or until fluffy
  4. Gradually add icing sugar a cup at a time with a small amount of the milk until all combined
  5. If icing is fairly thick add small amounts of milk until happy with consistency
  6. Add cooled melted chocolate and mix until well combined
  7. Add white colouring if desired and mix until well combined
3.2.2929

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Filed Under: Blog, Girls Party Inspiration, Kids Parties, Party Cakes, Recipes, Tutorials Tagged With: 1st Birthday, Cupcakes, Pink Cake, Pink Rainbow Cupcakes, Pink Rainbow Layer Cake, Pink Rainbow Layer Cupcakes, Rainbow Cupcakes, Rainbow Layer Cake

July 27, 2015 by Lauren

Lego Cake and Lego Cupcakes Tutorial

Lego Brick Cake and Lego Cupcakes

This is a super simple Lego cake. You really can’t go wrong.

Lego Cupcakes

Here is how it’s done…

Start by making the fondant toppers first as these will need time to dry.

Lego Cake and Lego Cupcake Toppers

Loving the primary colours of these cute Lego cupcake toppers. Whilst these look fiddly they took around 20 minutes for each colour and that’s for a fondant novice like myself. I made these three days before adding to the cupcakes but I did use tylose powder to help dry the fondant quicker… so if you didn’t plan to use tylose powder allow a few weeks for drying. Here is how you make the Lego fondant cupcake toppers in 8 easy steps.

Step 1 – Cover chopping board or bench in baking paper so fondant is easily removed

Step 2 – Knead fondant icing until pliable

Lego Fondant Cake Toppers

Step 3 – Add a light sprinkle of tylose powder and knead again until well combined. Tylose powder as you might know helps to harden fondant so you don’t require weeks to dry

Lego Fondant Toppers and Cupcakes

Step 4 – This part of the fondant is going to make the circles for the top of the Lego. Using a rolling pin gently roll fondant flat to desired thickness. The thickness you choose will be dependent on the size of the Lego block you are making. My thickness is based on making them as close to real Lego as possible

Lego Fondant Cake Toppers

Step 5 – Now, some of you might have fancy cutters to create with fondant. As for me, I didn’t want to spend too much to cut the little Lego circles so I hunted around the kitchen for something to improvise with. I found that a straw works really well. I cut the straw down to a small piece so I could easily push fondant pieces out with a blunt toothpick if they got stuck

Lego fondant cake toppers

Step 6 – Cut lots of fondant circles with straw then allow them to dry for about 1 hour before applying
Lego Fondant Cake Toppers
Step 7 – To make the Lego bricks, start by making one as a sample and then use that to measure up all the others. Make sure a sharp knife is used to cut the fondant so that the edge is smooth

Lego Fondant Cake Toppers

Step 8 – Time to add the circles to your Lego bricks. Cover each brick piece in sugar glue, position each circle one at a time then press very lightly to attach

Lego Fondant Cake Toppers

And you are done! If you have used tylose powder allow a couple of days before applying to cake. If you haven’t used tylose powder allow at least two weeks to dry otherwise you risk the colour running or fondant breaking down.

It’s time to bake!

When creating cakes with serious decoration time I like to use my tried and trusted method of using a packet cake whilst making some adjustments to make it taste home made. Learn how to by clicking here … How to Make A Packet Cake Taste Homemade

Lego Cupcakes

To make the cakes you will need to use the following packet cake mixes: 1 x Vanilla Cupcake Mix and 1 x Vanilla Cake Mix. My favourite brand to use is White Wings as they always turn out so moist and delicious, especially when I add the extra ingredients.

For the cupcake mix it will make 12 cupcakes and the cake mix will make a loaf cake in a 24 x 12 cm loaf tin (10 x 4 inch). The loaf tin will form the large Lego brick feature.

Time to shape and decorate!

Lego Brick Cake

Shaping the Lego cake was fairly simple. Begin by using a cake leveler to even out the top of the cake as this will form the base of your Lego brick cake. Cake levelers are fairly inexpensive. I picked mine up from Big W (a large discount chain store) for under $10. I picked the Wiltshire brand but any type will do. Discard the thin layer of cake or if you are like me you might like to keep a piece for taste testing!

Lego Brick Cake

To make the circles for the top of the Lego cake I used a scone cutter to create circles out of the edges of the cake. That way the shape was made into a square Lego brick. Once the circles have been cut use the cake leveler to cut down to size.

Lego Brick Cake

I actually think my circles are a tad tall, so if I did make the cake again I would make the circles even thinner.

If you prefer a rectangular shaped brick you could make the circle portion of the brick out of round cookies or large marshmallows cut down to size.

Yellow Lego Icing

To ice the Lego cake I made my favourite vanilla butter cream and coloured it yellow! For a really rich colour I prefer to use food colour gels rather than the liquid forms. The recipe for this amazing icing can be found at the end of this post.

Lego Brick

This stage of cake decorating was a bit of mess… but it doesn’t matter as you will be transferring to another plate or cake stand any way. A few tips to make icing easy:

#1 – As so much of the inner part of the cake is exposed this makes for lots of crumbs so do two layers of icing. Complete one layer then place in the fridge for 30 minutes to set then do the remaining layer. This makes for no crumbs in your top layer of icing and is much faster.

#2 – Don’t forget to secure the Lego circles with tooth picks otherwise when icing they move around too much.

#3 – To smooth the final icing layer my tip is to dip a metal spatula or knife into a cup of boiling water, quickly wipe and then smooth around the cake.

Lego Cupcakes

The icing for the cupcakes was yet again my favourite vanilla butter cream icing with the addition of Wilton White Icing Colour to make it extra white so the Lego bricks will stand out.

Lego Cupcakes

I was in a bit of a rush to do the icing for the cupcakes and wasn’t in the mood for cleaning piping bags, so I purchased Multix Piping Bags and used the nozzle that was closest to a star tip. As the Lego bricks are the main feature you can really ice these any way you like. A few tips for icing the cupcakes:

#1 – When filling your icing bag roll it over a tall glass to make filling easy and less messy

#2 – Cover the base of your cupcake with a light covering of white icing – this will help cover any small gaps in piped icing if they occur

Lego Cupcakes

Top with Lego fondant bricks and you are done!

Lego Brick Cake and Lego Cupcakes

To display the Lego cakes I raided my son’s Duplo box… no Lego in this house yet as he would probably eat them! I can’t say I’m amazing with building blocks but making this little cake stand was not as hard as it looks and I think the larger sized Duplo blocks made building easier.

Lego Cupcakes and Cake Stand

 

Lego Cupcakes

If you aren’t much for building you could use a Duplo mat as the base like this.

Lego Cupcakes

Happy Lego Making and Baking!

 

 

Save Print
Vanilla Buttercream Icing/Frosting
Author: Lauren
Recipe type: Cake Icing
Prep time:  10 mins
Total time:  10 mins
 
Ingredients
Vanilla Buttercream Icing/Frosting
  • 250 grams (9 ounces) butter
  • 600 grams (4 cups) pure icing sugar sifted
  • 60ml ( ¼ cup) milk
  • Wilton White Icing Colouring (optional)
Instructions
  1. Butter needs to be at room temperature so remove from fridge at least one hour prior to use
  2. Cut butter into small cubes and place into mixing bowl
  3. Use electric beater on high and beat butter for 3 minutes or until fluffy
  4. Gradually add icing sugar a cup at a time with a small amount of the milk until all combined
  5. If icing is fairly thick add small amounts of milk until happy with consistency
  6. Add chosen icing colour and mix until well combined
  7. This recipe will make enough icing for one cake or 12-18 cupcakes depending on the icing technique used
3.2.2929

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Filed Under: Blog, Boys Party Inspiration, Kids Parties, Party Cakes, Tutorials Tagged With: Duplo Cake, Duplo Cake Stand, Lego Brick Cake, Lego Brick Cake Tutorial, Lego Cake, Lego Cake Fondant, Lego Cupcake Toppers, Lego Cupcake Tutorial, Lego Cupcakes, Lego Fondant, Lego Fondant Tutorial, Lego Party

July 2, 2015 by Lauren

Triple Layer Mud Cake with Chocolate Buttercream & Ganache

Triple Layer Chocolate Mud Cake

I can’t lie. This cake was hard work. Once you have the first bite you will see it’s well worth it though!

Triple Layer Chocolate Mud Cake

Look at those layers…. starting from the top; marble mud cake, dark chocolate mud cake and finally white chocolate mud cake.

Triple Layer Chocolate Mud Cake

Each layer is made in its own individual cake tin; however it’s only mixing up two cake recipes. For speed I did both mixtures at the same time, that way all three cakes could bake at once.

The cake mix can be split into three easy steps.

Triple Layer Chocolate Mud Cake

Step #1 – Mix up chocolate mud cake as per recipe. Take approximately two thirds of the mixture and pour into a cake tin. Set aside the remaining one third of the mixture.

Triple Layer Chocolate Mud Cake

Step #2 – Mix up white chocolate mud cake as per recipe. Take approximately two thirds of the mixture and pour into a cake tin. Set aside the remaining one third of the mixture.

Triple Layer Chocolate Mud CakeTriple Layer Chocolate Mud Cake

Step #3 – This is the fun part. Making the marble cake. With your third tin add spoonfuls of the dark and white chocolate mix, then swirl. Yum… it kind of looks like scoops of ice cream.

Bake for 35-40 minutes in a moderate oven at 160 degrees Celsius (320 Fahrenheit).

Once baked, allow your cakes to cool for atleast two hours before layering with buttercream filling.

Triple Layer Chocolate Mud Cake

This buttercream filling is amazing! I made mine extra white with Wilton White Icing Colour so it stands out when you cut the cake layers and loses that yellowy look.

Triple Layer Chocolate Mud Cake

Time to layer it up! To separate the white chocolate and marble cake layers I felt the best way to layer the cake would be with white chocolate mud cake on the bottom, followed by dark chocolate mud cake and topped with marble mud cake.

Triple Layer Chocolate Mud Cake

For the buttercream filling you want it to be thick so when the cake is cut you can distinctly see the separation between the layers. Go ahead and layer it on thick! Once layered, go around the edge of the cake to remove any excess buttercream as you don’t want the white colour to ooze through chocolate topping.

Tips for buttercream filling

#1 – Layer cake with the buttercream filling one day prior to icing as this will allow it to set well and make icing the cake easier. This will also prevent the white buttercream from mixing with the chocolate topping.

#2 – Try to keep buttercream layers even

#3 – Make it thick so the layers will stand out

#4 – As the cake is heavy, layer it on the plate or cake board that it will be served on as it will be very difficult to move once decorated

Triple Layer Chocolate Mud Cake

One of my favourite ways to decorate a cake is with rich dark chocolate buttercream… for the triple layer cake I couldn’t decide between dark chocolate butter cream icing or chocolate ganache… so I thought, why not do both?

Triple Layer Chocolate Mud Cake

Layer the dark chocolate butter cream on thick, start at the top of the cake and work your way down the sides of the cake.

Triple Layer Chocolate Mud CakeThis amazing chocolate buttercream icing is filled with dark chocolate so by the time it comes to smooth the icing you will notice it has begun to set which makes smoothing difficult.

Triple Layer Chocolate Mud Cake

My tip is to dip the metal spatula or knife into a cup of boiling water, quickly wipe and then smooth around the cake. The heated spatula will make a smooth finish like this… remember it doesn’t need to be perfect as we are about to drizzle chocolate ganache all over it.

Triple Layer Chocolate Mud CakeCan chocolate and cream look any better than this? Start drizzling from the centre of the cake and just let the ganache dribble down the sides of the cake.

Triple Layer Chocolate Mud Cake

I dribbled the entire quantity of the ganache all over the cake as I wanted good coverage. If you would like your cake to have more of the buttercream icing showing through, just add less ganache as you are pouring. The cake does look a bit of a mess so before the ganache sets move any excess from the base with a spatula and then clean the plate.

Triple Layer Chocolate Mud Cake

I was thinking of making chocolate curls, but was running out of time. To make the white chocolate decoration it is really simple. Melt white chocolate, spread a thin layer on a tray with baking paper, place in the freezer until it sets, then just crack into large pieces and push into the top of the cake in any pattern you like.

Triple Layer Chocolate Mud Cake

And you are done! Now for a slice of cake and coffee… that will make for a lovely afternoon.

Triple Layer Chocolate Mud Cake

Happy baking!

Save Print
Triple Layer Mud Cake with Chocolate Buttercream and Ganache
Author: Lauren
Recipe type: Baking
Prep time:  3 hours
Cook time:  35 mins
Total time:  3 hours 35 mins
 
Ingredients
Chocolate Mud Cake
  • 160 grams (5.5 oz) unsalted butter
  • 200 grams (7 oz) dark chocolate
  • 1⅓ cup caster sugar
  • 1 cup plain flour
  • ½ cup self raising flour
  • 2 tablespoons cocoa powder
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ teaspoon baking powder
  • 1 cup buttermilk
White Mud Cake
  • 160 grams (5.5 oz) unsalted butter)
  • 250 grams (9 oz) white chocolate
  • 1 cup sugar
  • ⅔ cup of buttermilk
  • 1⅓ cup plain flour
  • ½ cup self raising flour
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ teaspoon baking powder
Marble Mud Cake
  • Once dark and white chocolate mixes have been made ⅓ of each mix is set aside to create marble mud cake
Vanilla Buttercream
  • 250 grams ( 9 ounces) butter
  • 600 grams ( 4 cups) pure icing sugar sifted
  • 60ml (1/4 cup) full cream milk
  • Wilton White Icing colour (optional)
Chocolate Buttercream
  • 250 grams (9 ounces) butter
  • 600 grams (4 cups) pure icing sugar sifted
  • 2 tablespoons cocoa
  • 250 grams (9 ounces) dark chocolate melted
  • 60ml (1/4) cup of full cream milk (optional)
Chocolate Ganache
  • ¾ cup thickened cream
  • 200 grams ( 7 ounces) dark chocolate
  • 25 grams ( 1 ounce) unsalted butter
Instructions
Dark Chocolate Mud Cake
  1. Grease 18 cm (8 inch) round tin
  2. Sift flour, cocoa and baking powder. Set aside.
  3. In a separate bowl melt dark chocolate and then set aside to cool
  4. In a separate bowl beat butter and sugar until light and fluffy then add vanilla
  5. Add eggs one at a time to butter mixture, mix well after each addition
  6. Stir in melted chocolate and mix until well combined
  7. Add in a third of the sifted ingredients and a third of buttermilk, repeat until all combined
  8. Pour two thirds of mixture into greased pan. The remaining one third of the mixture should be set aside for marble cake
  9. Bake for 35-40 minutes or until skewer comes out clean in 160 degrees Celsius (320 Fahrenheit) oven
  10. Cool for ten minutes in the pan before placing on a wire rack to cool
White Chocolate Mud Cake
  1. Grease 18 cm (8 inch) round tin
  2. Sift flour and baking powder. Set aside
  3. In a separate bowl melt white chocolate and then set aside to cool
  4. In a separate bowl beat butter and sugar until light and fluffy then add vanilla
  5. Add eggs one at a time to butter mixture, mix well after each addition
  6. Stir in melted chocolate and mix until well combined
  7. Add in a third of the sifted ingredients and a third of buttermilk, repeat until all combined
  8. Pour two thirds of mixture into greased pan. The remaining one third of the mixture should be set aside for marble cake
  9. Bake for 35-40 minutes or until skewer comes out clean in 160 degrees Celsius (320 Fahrenheit) oven
  10. Cool for ten minutes in the pan before placing on a wire rack to cool
Marble Mud Cake
  1. Grease 18 cm (8 inch) round cake tin
  2. Drop alternative spoonfuls of dark and white cake mixes into tin
  3. Once full swirl a spatula or thin knife back and forth through the mix
  4. Bake for 35-40 minutes or until skewer comes out clean in 160 degrees Celsius (320 Fahrenheit) oven
  5. Cool for ten minutes in the pan before placing on a wire rack to cool
Vanilla Buttercream
  1. Butter needs to be at room temperature so remove from fridge at least one hour prior to use
  2. Cut butter into small cubes and place into mixing bowl
  3. Use electric beater on high and beat butter for 3 minutes or until fluffy
  4. Gradually add icing sugar a cup at a time with a small amount of the milk until all combined
  5. If icing is fairly thick add small amounts of milk until happy with consistency
  6. Add chosen icing colour and mix until well combined
  7. This recipe will make enough icing for one cake or 12-18 cupcakes depending on the icing technique used
Chocolate Buttercream
  1. Melt dark chocolate and allow to cool slightly
  2. Butter needs to be at room temperature so remove from fridge at least one hour prior to use
  3. Cut butter into small cubes and place into mixing bowl
  4. Use electric beater on high and beat butter for 3 minutes or until fluffy
  5. Mix in sifted cocoa powder
  6. Gradually add icing sugar a cup at a time. If icing sugar is not dissolving well add small amount of the milk but only if required
  7. Mix in melted dark chocolate until well combined
Chocolate Ganache
  1. Melt chocolate and butter together in saucepan over low heat stirring regularly
  2. Add cream and allow to simmer for 5 minutes
  3. Set aside to cool 5- 10 minutes then apply to cake
3.2.2929

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Filed Under: Blog, Chocolate, Party Cakes, Recipes, Tutorials Tagged With: Buttercream, Chocolate buttercream, Chocolate Cake, Chocolate Ganache, Chocolate Mud Cake, Dark Chocolate Mud Cake, Marble Mud Cake, Mud Cake, Triple Layer Mud Cake, Tutorials, White Chocolate Mud Cake

April 10, 2015 by Lauren

The Very Hungry Caterpillar Cake Topper Tutorial

The Very Hungry Caterpillar Cake

My one year old son Thomas is super addicted to the Very Hungry Caterpillar book. Every time we read it to him he jumps excitedly with a huge smile. When it came to his first birthday the decision about which cake to make him was an easy one.

Most of you might look at the Very Hungry Caterpillar cake topper and assume that it would take you hours to prepare. I’m here to tell you it’s actually a whole lot simpler than you would think.

Here’s is how it’s done….

Green Balls

Start off small as this will be the tail end of your caterpillar. Roll a small piece of dark green fondant and a small piece of lime green fondant. The dark green is the tail end so make it slightly smaller than the lime green.

The Very Hungry Caterpillar Cake Topper Step 2

Now give each rolled piece a little squeeze just like this.

The Very Hungry Caterpillar Cake Topper Step 3

Edible sugar glue is essential to make sure your caterpillar doesn’t fall apart. I purchased mine from a local cake supplies store for around $4, check it out here.  You can make your own by adding a small pea sized ball of white fondant to 1/8 cup of warm water and dissolve. Using a small brush place a small amount of sugar glue onto each piece on one side only.

The Very Hungry Caterpillar Cake Topper Step 4

We have the beginnings of the Very Hungry Caterpillar! Squeeze the two glued sides together. Then repeat all the steps again and keep building your caterpillar.

The Very Hungry Caterpillar Cake Topper Step 5

A few tips….

#1 Use baking paper as the base for your caterpillar so that it doesn’t stick.

#2 Slowly increase the size of each fondant piece as the Very Hungry Caterpillar grows

#3 Once you have several pieces together press down gently on each piece to even out the difference in size

The Very Hungry Caterpillar Cake Topper Tutorial Step 6

Now to make the caterpillar’s head. I tried several different ways to join the head but cutting was the simplest. Roll the fondant into a ball, flatten out by pressing the palm of your hand onto it slightly, then cut

The Very Hungry Caterpillar Cake Topper Tutorial Step 7

Don’t forget to add the edible sugar glue to each side before connecting the head. When joining the head to the body, gently squeeze the sides to mould the caterpillar’s head so it matches the rest of the body.

The Very Hungry Caterpillar Cake Topper Tutorial Step 8

Now for that cute little caterpillar face! Roll two very small pieces of yellow fondant into balls, flatten and brush edible sugar glue to the back and add to the face. Then roll three even smaller pieces of green fondant. Flatten two of these prices slightly as these will be the eyes. The third and rounder piece will be for the nose. Brush edible sugar glue to all pieces and add to the caterpillar’s face. Don’t forget to make two small holes for the antenna I suggest using tooth picks. I recommend making the antenna with the rest of the caterpillar but don’t add these to the head until just before you place the caterpillar on the cake.

The Very Hungry Caterpillar Cake Topper Tutorial Step 9

For really fine pieces of fondant I always make a few backups. Here are my two sets of antenna for‘just in case’. Before placing your caterpillar on top of the cake add the antenna with edible sugar glue, place a little in each hole made with the tooth picks.

The Very Hungry Caterpillar Cake Topper Tutorial Step 10

If you would like to sit the caterpillar on top of your cake as I have insert four tooth picks as above before drying. If you make your caterpillar larger you will need more tooth picks to anchor it into the cake well.

The Very Hungry Caterpillar Cake Topper Tutorial Step 11

Our finished Very Hungry Caterpillar!

A few things to remember!

#1 Allow at least 2 weeks for fondant to dry. If the fondant does not dry the caterpillar will bend when placing on cake. In hot or humid weather I would recommend allowing 3-4 weeks to be 100% safe

#2 Store the caterpillar on baking paper in either a container or simply air dry on baking paper

#3 Be gentle with your caterpillar… he is very fragile

#4 Place your caterpillar on top of cake immediately prior to birthday party as this will limit the likelihood of breakage

The cake pictured is a very simple vanilla butter cake with chocolate cream centre – yum! The recipe and decoration instructions are coming soon.

Happy caterpillar making!

 

 

EasyRecipe

 

 

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March 24, 2015 by Lauren

Chocolate Easter Cake with Easter Egg Surprise Pinata

Easter Egg Chocolate Pinata Cake

Such a simple Easter cake that looks and tastes amazing!

When chocolate cake and Easter eggs meet it is true love. What better way to celebrate Easter with family and friends than to make an Easter egg surprise piñata cake. Rich with chocolaty goodness.

Here’s how it’s done….

 

Easter Egg Surprise Pinata Chocolate Cake

Start by sifting and combine all the dry ingredients.

Easter Egg Surprise Pinata Chocolate Cake

Time to melt the chocolate….it’s hard not to lick the spoon! I used dark chocolate to make the cake rich but if you want extra sweetness use dairy milk.

Easter Egg Surprise Pinata Chocolate Cake

While you are waiting for the chocolate to cool, it’s time to mix all the remaining ingredients. Butter and sugar first until light and fluffy or say around two minutes of beating on high, making sure butter is softened first.

Easter Egg Surprise Pinata Chocolate Cake

Add eggs one at a time, making sure to mix well after each one. Then add vanilla. Here is my favourite part – chocolate in all its richness is added and then mixing half dry ingredients and milk, repeat again until all are mixed together.

Easter Egg Surprise Pinata Chocolate Cake

Preheat your oven to 160 degrees Celsius (320 Fahrenheit). To get the look of the deep piñata I have used a 15 x10cm (6 x 4 inch) round tin so the cake is tall and deep. This allows for more Easter eggs to be squeezed inside.

Bake for 55 minutes or until skewer comes out clean. I like to remove the cake whilst it’s slightly gooey in the centre so that it stays moist.

Easter Egg Surprise Pinata Chocolate Cake

Let the cake cool for around 1 hour and then begin cutting a round hole to create the piñata. I used a small scone cutter however a small glass could be used to create the circle. Once the circle has been removed dig out the centre of the cake, leaving a little layer at the bottom of the cake. I may have taste tested a scoop or two.

Easter Egg Surprise Pinata Chocolate Cake

Here comes the fun part… Easter eggs and lots of them. Really pack them in.

Easter Egg Surprise Pinata Chocolate Cake Eggs Nest

It’s time to make the icing. This is my never fail dark chocolate icing that is so thick and sweet that once you try it you will never want to make another icing again. See recipe link for full details.

Easter Egg Surprise Pinata Chocolate Cake Icing

I made this icing extra thick so it covers the eggs nest. Add an extra cup of icing sugar if you think it needs it. Using a small spatula apply a big dollop of icing in the centre to cover the eggs nest and then smooth over entire cake.

Easter Chocolate Cake Pinata Cake

Now for the finishing touch! To create the eggs nest I used five medium size chocolate eggs keeping them close together and then filled with m&m’s speckled crispy eggs to match the centre of the cake. Add a cute Easter character on top and you are finished.

Easter Egg Pinata Cake Chocolate

To get the best effect when cutting the cake cut a big slice so the eggs nest easily falls out.

m&m's crispy speckled easter eggs

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Easter Chocolate Cake with Egg Surprise Pinata
Author: Lauren
Recipe type: Dessert
Prep time:  25 mins
Cook time:  55 mins
Total time:  1 hour 20 mins
 
The perfect Easter Cake. Easter Egg surprise pinata cake.Rich moist dark chocolate cake with a surprise in the centre.
Ingredients
Cake
  • 11/3 cups plain flour
  • 3 tablespoons Cocoa
  • 1 teaspoon baking powder
  • ½ teaspoon bicarb soda
  • 250 grams (9 ounces) dark chocolate
  • 225 grams (8 ounces) unsalted butter
  • 1 cup caster sugar
  • 1 teaspoon vanilla extract
  • 4 eggs
  • ½ cup buttermilk
Icing
  • 250 grams (9 ounces) butter
  • 4 cups pure icing sugar
  • 3 tablespoons cocoa
  • ½ cup of milk
  • 250 grams dark chocolate
Instructions
Cake
  1. Preheat oven to 160 degrees Celsius (320 Fahrenheit)
  2. Grease 15 x 10 cm (6 x 4 inch) baking tin
  3. Break chocolate into small pieces and melt in microwave for approx 60 seconds on low heat
  4. Sift together all dry ingredients
  5. In a separate dish beat room temperature butter and sugar together until fluffy then add vanilla
  6. Add eggs one at a time and mix well after each addition on medium speed, once eggs have been combined add cooled chocolate and mix on medium speed until combined
  7. Add half the sifted ingredients to the butter chocolate mix and half butter milk, repeat again until all dry ingredients have been added
  8. Texture of the mix is almost mousse like so add to greased cake pan
  9. Bake for 45-55 minutes or until skewer comes out clean
  10. Cool in pan for 15 minutes before removing to wire baking rack to cool
  11. Allow cake to cool for 1 full hour on the backing rack before cutting
  12. Use a small scone cutter or glass to cut small round hole
  13. Spoon out cake with a small teaspoon for best results, leaving a small amount at bottom of cake
  14. Fill centre with Easter eggs then make icing
Icing
  1. Break chocolate into small pieces and melt in microwave for approx 60 seconds on low heat or until melted
  2. Place cubed softened butter in large bowl
  3. Beat for three minutes on high or until fluffy
  4. Add sifted icing sugar gradually mixing well after each
  5. Sift in cocoa and mixed until combined
  6. Add in milk gradually and mix
  7. This icing recipe is extra thick so the centre eggs are easily covered, so if you have a thin consistency after milk is combined add extra an cup of icing sugar
  8. Mix in melted dark chocolate until combined
  9. Now for the fun part. Begin icing your cake, suggest covering eggs in the centre first so using a small flexible spatula place a big dollop of icing to cover and then cover the rest of the cake and smooth out.
3.2.2929

 

 

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Filed Under: Blog, Easter, Party Cakes, Recipes Tagged With: Chocolate Cake, Easter Cake, Easter Egg Chocolate Cake, Pinata Cake

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