Im now hear to blog about my Mothers Day Cake which I thoroughly enjoyed making.
Drawing inspiration from many double-barrel cakes ive seen in the past and the ever-so-adorable Forever Friends Hallmark Bears.
For A full view of this cake you can see it on my youtube channel! Heres the link to the video: http://www.youtube.com/watch?v=iKcSKyGqHIA&feature=relmfu
Equipment Used:
Small, medium and large crank handle/ offset spatulas which are used for "ganaching" and "hot knifing" a cake
PME modeling tools
PME Tappit Letter Cutters
Cake Boards
Florists Celephane (Why? See paragraph below)
Spirit Leveler (See paragraph below)
Square Angle Ruler (See paragraph below)
Refrigerator
Oven with BAKE setting
7" Proffesional Cake tin (sharp corners is a must!)
Wilton Ribbon Cutter
Paint Brushes
Luster Dust
Wilton Coloring
Floral Wire
Leaf Veiner
Wooden Dowls
Ingredients/Products used:
Chocolate, Milk
35% Milk Fat Cream
Icing Sugar
Caramel Mud Cake
Why Use Florist Cellophane, spirit leveler and square angle ruler?
Ganaching cakes with sharp angles is a science, but with these items achieving sharp corners is possible.
Florists Cellophane is taped to the base board in which the cake ( filled, and chilled and on its own board) is placed top down on a fair amount of ganache, checked that its level with the spirit level and placed in the fridge to set. This will be your top. Consistency on your remaining ganache is key to applying the side layer.
Pile on the ganache around the side of the cake, using the square ruler remove the excess ganache from the sides, the square angle ruler will scrape the top board giving a sharp edge, once refrigerated overnight the florists tape will easily separated from the ganached cake. Once the cake is covered in syrup its then ready to be covered in rolled icing.
The timing of the steps in order to finish on time is crucial.
I do every cake within a space of 3 days maximum, the timing is as follows:
3 Days before due date - Baked all cakes needed, cut or make all things that require setting time and make ganache and set in fridge overnight.
2 Days Before - Ganache cake, Cover Board, Cover Cake in RTR.
Day before its due - Add any details like flowers that have been made prior, names or messages, figures made prior or any cut outs that need to be attached to cake.
Things that could have or did go wrong?!
Ofcourse in every cake there are challenges, perhaps new skills that I've never tackled before. Most often a cake that im doing has at least one element that is new to me.
Other key elements that could go wrong are:
- Florists cellophane ripping while ganaching, ruining your sharp corners
- Fondant rolled too thin (will be impossible to smooth)
- Fondant rolled too think (say bye bye to sharp edges and all your ganaching work)
- Fondant fading once applied
- Sugar figure bears breaking
- Roses breaking with no time to re make and set more
- Air bubbles! A cake decorators nightmare.
- Something breaking on transport
My overall veiw of the finished product was that I was very happy with the overall look and theme. I was very happy with my sugar roses and hallmark bears. The cake definitely tasted good! I was pleased i acheived the double barrel, which I had actually previously attempted but seriously failed. Goes to show that practicing and absorbing all other sorces of skills and information is key to getting the resalt your after.
To be honest there wasn't anything I didn't like about the cake. Nothing went wrong and everything was flawless. That says something because I always see flaws in my cakes!
Remember, if you want to see my cakes before their posted on here, head over to www.facebook.com/cakedreamsau
Hope you enjoyed this post!
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