Monday, 4 March 2013

Pretty Pastel Cake

I made this cake to celebrate my wonderful parents 30th Wedding Anniversary on February 26th. Quite the achievement and only seemed appropriate to celebrate with cake. This two tier tower is made up of a moist chocolate madeira on bottom, with a 'dummy' cake (6 inches) on top. I used this dummy cake which is in fact made of polystyrene, as it's a great way to create a dramatic two tiered cake for a small group of people (i.e. my Mom, Dad and I at the weekend!). The base cake is an 8 inch cake set on a 10 inch board.

The Decoration
I decorated the base cake with pretty mint green spots on a pale pink backdrop. I decided to ice my board and cake all at once, as you'll see in the pictures below, to get a sharp, even finish. I also iced my 'dummy' cake with a pale green roll out icing. The ribbon and bow are made of a mixture of sugar and petal paste, which allowed me to roll the paste really thin. I then rolled the ribbon with a basket weave rolling pin to achieve the pictured effect. The 'starburst' on top of the cake is simply some fondant shapes which I cut out and then place on some florist wire dipped in edible glue. 

Pretty Pastel Cake

Chocolate Madeira Cake
280g sugar
280g butter
425g self-raising flour
5 eggs
2 tablespoons of cocoa

1. Beat together the sugar and butter until pale and creamy.
2. Add the beaten egg a little at a time.
3. Add the cocoa powder and mix well.
4. Finally fold in the flour and mix gently until all the ingredients are combined.
5. Spoon the mixture into an 8inch lined tin (I used round) and cook in the centre of the oven for 
    25 minutes at 180C. To check the cake is ready, dip a sharp knife into the centre of the cake 
    and continue to cook until the knife comes out clean.

Chocolate Buttercream Icing

280g butter
600g icing sugar
2 tablespoons of cocoa

Mix all ingredients together using a handheld mixer until light and fluffy.
* The above quantities are suitable if you wish to fill the cake with chocolate buttercream in the 
   centre, which I recommend instead of chocolate Philadelphia which I trialled on this occasion.

E-D's Notes
On this occasion I used chocolate Philadelphia as a filling for the centre of the cake. I really feel that chocolate buttercream would have been a tastier and more appropriate filling. The consistency of chocolate Philadelphia is too thin and didn't contrast with the cake enough. The thing about experiments is sometimes they work....sometimes they don't! I really will have to come up with an alternative recipe to put my chocolate Philadelphia to good use. Chocolate Philadelphia is however a great alternative to Nutella for anyone allergic to nuts, so a handy one to have in the fridge all the same.


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