Thursday, July 2, 2015

Patriotic Flag of Chocolate Stars

Happy 4th to all of you! Are you seeing stars yet? It's almost that time!!!


Just sent this yummy treat to work with my hubby. And he just emailed me to say that it's gone even with half of the office out on vacation. Guess they were HUNGRY!!!

White almond cake with vanilla almond buttercream and completely covered in chocolate stars. Love the clean look of this and it was SO easy!

I simply melted blue, red and white Candy Melts in the microwave, each in a separate Ziploc quart freezer bag. I snipped off a corner and filled a star candy mold (eight 1 3/4" star cavities from CK Products), tapped in on the counter to level and remove bubbles and placed it in the freezer for a couple of minutes. Then I popped them out and repeated the above a few times. That was the most time consuming part but certainly not complicated or difficult. The stars can be made well in advance and just popped into the buttercream when you're ready.

The two cake layers can also be baked in advance and frozen which makes decorating so very much easier!

This was originally going to be a surprise inside cake but I decided to keep it simple. I think the beauty of this exterior would be lost with too many things going on. So now I just need to redesign the exterior of my surprise inside cake and I'll have two festive cakes!

Keep your holiday simple and enjoy every minute!

Friday, February 20, 2015

Surprise Inside Cake - Hidden Road


Easy. Cake mixes. Canned frosting. Candy Melts & molds. Chocolate rocks and stickers. You can do this!!!


The little hard hat and truck are made from Candy Melts and edible images. The truck was actually my inspiration for the whole project. Once I saw it the wheels really started turning. In my head of course. That particular chocolate truck wasn't going anywhere but in my tummy.



The barricade, vest, shovel and sign are stickers that I happened to have for just such an occasion. Edible versions would've been fun also but what a time saver they ended up being.



The hat was molded from a chocolate mold but I had no pickup truck. Woe was me. I always peek at the seasonal isle of the grocery store and that fateful day, I happened upon a chocolate colored pickup for Valentine's Day by RM Palmer Candy. I thought about using green luster dust to get the company color but then I noticed that the package used to protect the truck from moving around might actually be used as a mold. The plastic used to make it was thinner but it proved to be sturdy enough to mold the two trucks I needed. With careful handling, you could use reuse this mold at least several times. And who doesn't love a mold filled with FREE delicious chocolate for about a dollar? Check them out the next time you find yourself in the holiday isle.


If you can't find a pickup mold, there are lots of cute construction equipment molds that might suit your theme. Adorable for a child's party.


Even with all of the inspiration that the truck offered, I still had to find a way to hide the road inside. Ever wonder why simple ideas don't occur to you earlier? It was just never a problem that I needed to solve until that day but the solution was SOooo easy!


The sides and ends of the cake were covered in the leftover crumbs from the cake trimming. Just give them a few pulses in a food processor and they magically turn into delicious chocolate asphalt!


The rocks are Silver Nugget Choco Rocks. I purchased them at my local party supply store but you can also find them online here.

Let's get this construction project underway shall we?


You'll need some equipment:

2 large loaf pans (to hold one cake mix each)
4 baking nails
Large insulated shiny cookie sheet (optional)
Baking strips (optional)
Food processor or similar
Chocolate molds of choice (optional)
Rolling pin with 1/8" spacing bands or 1/8" dowels
Ruler
Exacto knife or similar

And some ingredients:
Cake
2 Devil's Food cake mixes plus ingredients on box
12 oz package Nestle mini chocolate chips
1 T vanilla
Americolor black gel coloring
1/2 c Hershey's Dark Chocolate syrup OR simple syrup, divided

Frosting & Decorations
2 cans chocolate frosting + 6 T powdered sugar
OR homemade frosting
Candy Melts for modeling chocolate and optional molds
Corn syrup
Oil based candy color for optional molds if needed
Chocolate candy rocks

One day in advance:
Make a small batch of white and black modeling chocolate. You can find the recipe here by my friend and modeling chocolate expert, Jessica Harris, along with helpful tips and tricks. And if you haven't taken any of her Craftsy classes, you're missing out.

You can also make the strips for the exterior and interior road stripes but until your cake is baked and measured, your spacing might be a little off. Just make the long strips and wait to slice them into the stripes until you decorate the cake.

You can also mold the optional decorations in advance or wait until you need them.

Method:
Mix the two cake mixes as directed on package. Add the vanilla, mini chocolate chips and coloring. You can leave the chips out if you'd prefer but they make a nice texture and add interest to the cake.

Preheat oven to 350F. Grease and flour or use baking spray to prepare the loaf pans and baking nails. Or line with parchment if you prefer. Place 2 baking nails in the center of each pan.

Divide the batter evenly between the 2 loaf pans. Add baking strips if desired for flatter cake. I also use a shiny insulated cookie sheet under the pans to prevent a thick crust.

Bake at 350F for about 60 minutes or until cake springs back when touched lightly in center and pulls away from edges.

Remove from oven and allow to cool slightly. Flatten cake tops with a damp paper towel and the bottom of the second pan. Be careful of the baking nails! Repeat for the second pan.

Brush the warm cake with the chocolate syrup or use simple syrup instead. Cool for 15-20 minutes and invert cakes onto parchment paper or a cooling rack.

When cakes are cool to the touch, wrap well in plastic wrap or foil and freeze until firm. Trim the tops of the cakes to 2" height while firm. Reserve the cake scraps.



Place one of the trimmed and cooled cakes on a cake board, plate or serving tray. Protect the edges with waxed or parchment paper for easy cleanup later on.


Tint the chocolate frosting to black and add 3T of powdered sugar per can to thicken slightly. About 40 drops of Americolor black gel per can gives you a nice black. Frost the top of the cake with an flat, even layer of frosting and set aside.


Knead the modeling chocolate until easy to work with. Roll the white modeling chocolate on a flat surface to 1/8" thickness using spacing bands or your rolling pin or dowels as a guide. Allow to set up slightly then slice into 5 strips about 1/8th inch wide by 1/8th inch thick or deep by the length of your cake. 


Depending on the finished size of your baked and cooled cake, you may need to adjust these measurements. Roll extra strips for the exterior of the cake at this time. I used 5 white and 4 black segments for the inside of my cake and 8 white for the exterior (no black needed for the top since they are just laid on top of the black modeling chocolate road) but do whatever pleases your eye.



I used the template above to plan what the slice of my cake would be. It was about 4.25 inches square.

Clean the work surface and tools and roll out 4 strips of the black modeling chocolate to 1/8th inch thickness by 1/8th inch wide by the length of the cake.


Place the strips along the long side of the cake.



Start with white at the edge and alternate with black until you reach the other side.


You can see that my spacing was still a little off even with all of the math and measuring but the resulting cake was still perfect for effect.


Add another thin layer of black frosting on top of the strips.



The end view should now look something like this. Only better. 'Cuz you're learning from my mistakes. Right?



Top with the second cake. Frost the entire exterior of the cake with the remaining black frosting.

Place the reserved cake scraps in a food processor and pulse a couple of times to form coarse crumbs. Press the crumbs into the sides and ends of the cake, leaving the top smooth.

Roll out a piece of black modeling chocolate about 1 inch less than the width but as long as the top of your cake for the road. Center on top of the black frosting.

Cut the remaining white strips into about 8 segments of about 3/4th inch long each and space evenly on the black road.


If you didn't mold your decorations in advance, now's the time. When they are set up, add them around the cake along with the candy rocks and optional stickers. You can personalize a truck, vest or hardhat or print road signs to edible frosting sheets if you'd like.



Here's a shot of the edible logo on the truck door applied with a tiny dab of corn syrup.


I applied the same logo to the hat using the same method. One sheet of tiny logos went a LONG way!




I didn't waste the edible logos on these non-edible toppers but wanted to cover up the John Deere logo. So these were printed on regular paper to go along withe the "Hats off to Granite Employees!" theme.




Hope you enjoyed this fun but simple and TaStY construction project! Now grab a fork (or a shovel) and get to the real work of devouring your moist delicious creation!


If you won't be there for the cutting of the cake, be sure to tell the server to slice across the cake to reveal the surprise!

UPDATE:
This plan can be adapted to any letter or number (or entire name if you're that industrious) or a simple oval racetrack. Here is an example of a roadway font by Susanne Fiedler on Dingfontbats. 



You can download it for free here but you'll need permission to use it commercially. Or you could enlarge any block style font and add the dotted lane lines for a pattern. For a quick alternative, use the jumbo paper mache or chipboard letters or numbers from your local craft store as cake carving guides and then cover or paint them to work into your party decorations.


This chart on how to carve number cakes may come in handy for some of the cake ideas shown below.

cakejournal.com

sugarcraft.com


geeliciousconfections.com/specialty-carved-cakes

And don't limit the fun to the little ones. This cake by Cake Central user ApelilaRains for a 40 year old could be adapted for a car enthusiast of any age.


Deborah



Monday, January 19, 2015

Surprise Inside Cake - Hidden Downton Abbey




I have a fondness for Downton Abbey. Like the rest of some of the millions of viewers that have made it so popular.




I was so looking forward to Season 5 that I decided to make a cake in honor of it. No special occasion. No gathering of any sort. Just wanted to see if it could be done.


My first attempt was a fail. The batter wasn't baking up high enough to surround the tops of the castles.


So I added more batter. Just not quite enough.


After flattening the tops of the cakes the castles were still peeking through and I wanted a bit more white space.


Even this wasn't enough since once the cake tops were flattened the top of the castle lost some of its definition.




The next attempt wasn't a complete success since the castles weren't exactly lined up to mirror each other but I'm getting closer. Perhaps the 3rd time will be a charm?


The letters were cut from modeling chocolate using Marion Frost's Patchwork cutters from Global Sugar Arts. The castles for the exterior were hand cut from a modeling chocolate/fondant mixture.

Now that the cake drama is over I'm looking forward to some real drama at Downton!

Confectionately yours,
Deborah

Surprise Inside Cake - Hidden Magic the Gathering Colors





This cake was made for my special friend who was celebrating his 12th birthday recently. He wanted a Magic the Gathering themed cake and since I'd never heard of it I went right to work researching my options. Turns out it's been around for 30 years and has quite a following in some circles. A field trip to the local gaming store was quite an eye-opener!


  

The birthday boy's heart was set on having a "Ob Nixilis of the Black Oath" card on top but that was WAY beyond my piping skills and available time. Can't even pronounce it let alone pipe it properly.


So I opted for laminated versions of graphics that he could remove and save as mementos. Customizing with his name was an added incentive to use the printed graphics. MUCH cleaner and neater than my decorations would've been and I saved countless hours as well! Just the thought of trying to create an edible version of the dice had me worried due to time constraints. As you can see below, he was quite pleased with the non-edible decor. Whew!



I think this is the biggest smile I've ever seen on this boy! He was very happy with the cake and cupcakes topped with the 5 color dots using Sixlets. And he didn't even know what was waiting inside! heh, heh, heh!


   

The oval from the card back showing the five colors used in the game was hidden away with only his mom knowing in advance. I wanted to surprise her as well but I couldn't stand it and at the last minute had to share! Plus I wanted to make sure they cut the cake in the proper direction to reveal the design. Yeah. That's it. It was necessary. Not just me unable to keep my big mouth shut.

I cut the cake before frosting (hence the washed out pictures from the required camera flash at 6 am. The colors are a bit off in this photo and are also lighter since the cake was still frosty but they warmed and mellowed some when the cake was cut) and while it was still frozen to double check the hidden design. Yep, you can cut and peek and no one will be the wiser once it's assembled and frosted! Although the oval shifted a bit to one side during baking the party guests didn't seem to mind or notice.


All sides of the cake with the cupcakes ready to party! The cupcakes filled up the space between the cake plate and the round tray quite nicely and added a fun 3D element with the shiny (and tasty!) brightly colored Sixlet candies.

Hope you had a MAGICal birthday Cooper!

NOTE: this cake was not for profit so I didn't worry about copyright issues but if you plan to make this cake to sell you'll need get the proper permission to use the logos.

Sunday, December 14, 2014

Pinecone Cake

I've been wanting to make this cake for years. Decades if the truth be told. I first saw it many, many years ago in Rose Levy Beranbaum's, The Cake Bible and immediately fell in love. Taking time out to make it was my Christmas gift to myself as well as my husband's office and I'm so happy to have finally given it a go.

It looked daunting, if not impossible all those years ago what with chocolate tempering and the hundreds of petals involved. I've learned a lot since then and my confidence to take on a cake of this caliber has changed. Still, I made it a bit easier by using Candy Melts (no tempering or temper tantrums) along with some other major adjustments. The cake turned out to be a whopping 13 x 10.5 inches without the branch or pine needles so I ended up using a lot more  (about 650) than the original amount of petals called for. Even so, they weren't nearly as hard as I'd imagined and putting them on the cake was actually fun! I'd change the angle of the petals near the top next time but was pleased overall with the rest of the project.
The pine needles are made of thinly piped green Candy Melts and the branch is Tootsie Rolls. I'd love to find an easier way to do this part since the thin needles break quite easily but I'd still use them in some fashion since it helps to finish off the cake.

Since the first one worked out so well and was easier than expected, I made a second one as a gift for some friends at at my favorite local kitchen store. I opted to speed things up a bit by using a non edible pine bough garnish clipped from a stem from Crate and Barrel.
Although this cake takes a little time, the method is easy and the WOW factor is soooo worth the extra effort. I even made a third cake on Christmas Eve that we decorated after dinner and served right up. We made a time lapse video to show just how quick and easy it really is once the petals are made. We didn't do quite as neat of a job and didn't use as many petals as my first two cakes since we were going for speed. It was after all time for dessert and the smell of all that chocolate wafting through the warm kitchen was mouthwatering. As you can see, the results were still impressive. You can see the youtube video by clicking on the box below or here: Pinecone Cake Time Lapse. (Choose the HD view for a better picture.)
So how did it taste after all of the effort? A cake that looks good but doesn't meet the taste bud test is a disappointment. Rose would be so disappointed to know that I used a boxed  Devils Food cake mix with mini chocolate chips slathered in   Smuckers Caramel ice cream syrup and canned frosting (horrors!) for the cake itself.  I was concerned that the petals might be hard to bite but they are so thin and made of Candy Melts so they just melt in your mouth. Tasted absolutely fabulous! Sorry Rose.

Hope you take time out to do something fun for yourself this holiday season! Merry Christmas to you and yours!

Deborah

Thursday, July 31, 2014

Surprise Inside Cake - Hidden Polka Dots ICE CREAM Cake with bonus mini tutorial


Summertime. Hot days, cooler evenings. Mostly. And lots of reasons to cool off with a frosty treat!




This Hidden Polka Dots Ice Cream Cake was made for a segment aired today on one of our local tv stations. 



"Fresh Living" by Channel KUTV 2 features special interest stories from around Utah in this program. I was thrilled to be contacted by them a few weeks ago but was both nervous and excited the closer it came to taping. Things on the homefront are hopping so it's been a little more challenging here but who doesn't love a little upheaval now and again to keep things exciting? You can see how it went here.


Our house is a bit of a wreck while the entire exterior and decks are sandblasted and readied for staining and sealing. The part they forgot to mention was that more than a little of the glass and sawdust would be coming right on through the walls to make the inside an untidy mess. One day last week my keyboard was even covered with a layer of stuff that should be floating around outside. Yuk! The one week estimate for that stage of the project has long since passed and there is still about a fourth of the work left before we move on to the fun part, powerwashing. Perhaps it will wash some of the dust away as it inevitibly finds it's way inside these log walls.




I've all but given up on taping a seperate baking demo (for a different occasion) in my kitchen over the past couple of weeks. After a multitude of attempts, I learned the following: Men in hazmat type gear strolling by the windows every so often doesn't pair well with a baking demo. Better suited for a great reality show. So that taping is now waiting for a camera crew and the local kitchen store or for the promised settling of the dust around here. And did I mention the noise? Fun and funner. I know it's gonna be beautiful when it's done. With lots more time, dust and patience.



So meanwhile, back at the ranch . . . I've been baking polka dots and tucking them in delicious creamy ice cream in preparation for the "Fresh Living" segment. Here they are peeking out from their hiding places before I unmolded and frosted them.



You can watch both me and my fever blister show how to make this cake in 5 minutes or less. Yeah. Fever blister in the middle of the night and right on my lower lip. Is the pouty or puffy look "in" these days? Guess the stress of house demolition has finally exposed itself. Great timing, eh? 

How's your summer going? Hope it's a fun one!

Deborah

Here are the tutorials for both the ice cream cake and a kid friendly quick and easy mini polka dot cake:



Hidden Polka DotIce Cream Cake

   
EQUIPMENT

§  5 Ziploc quart bags for tinting batter
§  Cake pop pan (18 cavities 1.75” each or similar)
§  Storage tub (8.5” size from Family Dollar set or plastic wrap lined pan, empty ice cream tub, etc
§  9” Tuff board cake round
§  Large spoon or rubber spatula
§  Scissors
§  Long, sharp serrated knife
§  Small offset spatula


INGREDIENTS

§  1 white cake mix
§  3 whole eggs
§  1/3 cup vegetable oil
§  1 1/4 cups milk
§  1 T clear imitation vanilla
§  1 small box instant vanilla or white chocolate or cheesecake pudding
§  Non-stick baking spray with flour
§  AmeriColor soft gel pastes in Orange 113, Egg Yellow 106, Electric Pink 164, Electric Green 162, & Royal Blue 102
§  1 gallon vanilla ice cream (with some leftover) or homemade
§  Optional: “All White Buttercream” (recipe follows), pre made magic shell ice cream topping or homemade
§  Candy Melts in Orange, Yellow, Pink, Vibrant Green & Blue or optional toppings like M&Ms, Chewy Skittles, Chewy Sprees, Trix cereal or similar, sprinkles or gumballs (Be sure to add at serving time or colors will run on coated candies.)
                                         

DIRECTIONS:

CAKE BALLS

§  Preheat oven to 350 degrees F. Prepare cake ball pan by spraying the outside of the vents and cavities with baking spray.
§  Prepare 1 white cake mix by stirring 1 small box of instant vanilla or white chocolate pudding mix into dry mix. Add eggs or whites, vanilla, vegetable oil and milk to dry mixture and stir with whisk until well combined.               
§  Divide the batter into 5 quart-sized Ziploc bags, about 3/4 c or slightly more per bag. Or you can weigh out the batter at about 7 oz. per color. Tint each bag using about 8 drops orange, 4 drops egg yellow, 3 drops pink, 3-4 drops electric green & 3 drops royal blue gel paste to resemble the Candy Melt colors. Squish the batter around in the sealed bags until colors are evenly distributed.
§  Snip a small corner from each bag and pipe out the tinted batters into the cake ball pan cavities, filling just to rim as shown.
§  The batter makes 8 of each color or 40 total (if using the 18 cavity 1.75” pan) so you’ll need to bake them in batches if you don’t own more than one cake pop pan. Yields for other cake pop pan sizes will vary.
§  Bake at 350F for 15 minutes or until the cake balls are just done and springy to the touch but not browned. When cooled, trim the tops and edges to remove the ridges using sharp craft scissors.
§  Place the balls in single layer on a small baking sheet and freeze until firm. If storing, place the frozen balls in a gallon Ziploc freezer bag and store until needed or continue with assembly if desired.
§  Remove ice cream from freezer to soften when ready for assembly. Ice cream can be quick thawed by placing in microwave in 45-second intervals at 30% power. Be sure the container is microwave safe and leak proof.


ASSEMBLY

§  Line pan with plastic wrap if not using plastic tub or container.
§  Stir the softened ice cream until it is smooth and creamy. Ice cream should be similar to soft serve or frosting so it’s soft enough to spread or even close to being runny so that it will fill all the nooks and crannies.
§  Place about 2 cups of the softened ice cream or enough to cover the bottom of the prepared plastic container or lined pan and set the cake balls on top. Try to make sure that the same colors aren’t next to each other.
§  Pour the softened ice cream evenly around and on top of the cake balls to fill in any gaps.
§  Add another layer of cake balls and follow up with more ice cream. Smooth the top when finished so that no colors are showing through. Place the lid on and place cake in freezer.
§  Freeze the assembled cake for at least 2-3 hours, preferably overnight.

                                        
DECORATING & SERVING

§  Remove cake from the freezer at least 15 minutes prior to decorating for ease of unmolding.
§  Invert the cake onto a flat plate or Tuff board cake round. Frost or decorate as desired and return to freezer until serving.
§  Recommended: place frozen cake in 40-degree (standard for frig temps) refrigerator 30 minutes prior to serving time. Thawing times can very depending on type of ice cream used, other ingredients in your cake and freezer temperature.
§  Alternatively: remove from the freezer about 10 minutes prior to serving and transfer to display plate or cake pedestal if desired.
§  Slice with a sharp knife dipped in hot water.

 _______________________________________________________________

All White “Buttercream”

Adapted from Wilton
Makes about 3 cups of frosting

Ingredients:
   1 cup solid vegetable shortening
   2 T clear vanilla extract
    4 cups sifted confectioners' sugar (approximately 1 lb.)

Instructions:
In large bowl, cream shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. Beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
For thin (spreading) consistency icing, add up to 4 tablespoons light corn syrup, water or milk.

_______________________________________________________________



Hidden Polka Dot
MINI Ice Cream  & Cereal Cakes


EQUIPMENT

§  10 count package of round mini food safe containers ($1 at Dollar Tree)
§  Small spoons & mixing bowls
§  Small offset spatula for unmolding

 
INGREDIENTS

§  Trix cereal or similar
§  Vanilla ice cream
§  Optional: pre made magic shell ice cream topping or DIY
§  Optional toppings like mini M&Ms, sprinkles or jimmies                                

DIRECTIONS:

Making the mini cakes

§  Fill mini containers with cereal in advance or let the kiddos sort the colors and count the polka dots as they fill them for you. Make sure you can still put the lids back on without crushing the cereal.
§  Remove ice cream from freezer and allow to thaw until mostly melted. Or quick thaw ice cream by placing in microwave in 45-second intervals at 30% power. Stir the softened ice cream until it is smooth and creamy. Ice cream should be similar to soft serve or frosting so it’s soft enough to spread or even close to being runny so that it will fill all the nooks and crannies.
§  Working one container at a time, dump each mini container of cereal into a small bowl. Add 3-4 small spoons of melted ice cream and stir to coat.
§  Add 2 small spoons of melted ice cream to the mini container and scoop the coated mixture back inside. Top with more ice cream until container is full.
§  Place lids on containers and freeze for 1-2 hours or preferably overnight.

Decorating & Serving

§  Remove mini cakes from the freezer at least 15 minutes prior to decorating for ease of unmolding. Invert the cakes onto a small flat plate.
§  Top with Magic Shell or DIY coating and decorate as desired with sprinkles, jimmies or mini M&Ms. Decorated cakes should be served immediately to prevent candy colors from running.
Serve with disposable mini party forks and spoons in coordinating colors if desired.