wedding anniv cake
Edited to add the following updates:
I made a few changes to the cake. Made the cake as chocolate mud cake from Gayathri's cookspot. The cake was crumbly and it sank a little in the centre. I halved the recipe and may be the baking powder quantity should be little less than half. I froze the cake this time as opposed to my last time with mud cake. Cling wrapped and put in freezer for the daytime. The cake texture was fabulous, it was rich and dense and moist and easy to frost even for a frosting novice as me. Ganache goes very very well with this kind of cake.
I made the filling with ganache as mentioned in the notes below, 125 g of chocolate for 125 ml of cream.
Frosting was 1 cup for the base coat and 1/2 cup for the rosettes on top.
I tinted the cake pale pink and slightly dark shade of pink but the photos don't show the cake to justice. The cake was much pinker than shown on the photo.
I also had leftover frosting but can't take the risk of making lesser frosting until a while yet.
The cake was very yummy and it could be well worth it to make it again with a wee bit of lesser baking powder. Anyway it does not matter if the cake sinks a little cos the frosting is there to cover it up anyway.
I did not make the saree-dhothi topper because i ended up having no time for it.
But I did my best job at having a smooth top and sides. The cake looked almost like Linu's edges, especially after i went around with the spatula dipped in hot water. That was a great tip. Unfortunately i screwed up by trying to attempt a heart in the center of the cake after i put the border and all on it. And then removed the heart and piped 3 rosettes which then expanded to cover the top of the cake. But let this blog and my heart and eyes be a record to the fact that yes, i succeeded in making a smooth frosting, and the cake looked oh my God, good when i finished. I need to have more patience and absolutely need to follow a template when frosting. No going off what is on the plan.
brownie cake from divya's easycooking
1 recipe in two 7" pans
ganache for filling in the cake
1/2 recipe for one cup of ganache from kitchen kemistry
buttercream frosting as below:
250g butter
500g icing sugar
amul cream 75 to 100 ml
divide the icing into two parts and can add another 50ml of cream for spreading consistency to cover the cake
to the part with less cream (to be used for piping), divide into two parts, color with two shades of the same color. whichever color you will use on the fondant saree.
inspiration picture is from linus kitchen.
Edited to add the following updates:
I made a few changes to the cake. Made the cake as chocolate mud cake from Gayathri's cookspot. The cake was crumbly and it sank a little in the centre. I halved the recipe and may be the baking powder quantity should be little less than half. I froze the cake this time as opposed to my last time with mud cake. Cling wrapped and put in freezer for the daytime. The cake texture was fabulous, it was rich and dense and moist and easy to frost even for a frosting novice as me. Ganache goes very very well with this kind of cake.
I made the filling with ganache as mentioned in the notes below, 125 g of chocolate for 125 ml of cream.
Frosting was 1 cup for the base coat and 1/2 cup for the rosettes on top.
I tinted the cake pale pink and slightly dark shade of pink but the photos don't show the cake to justice. The cake was much pinker than shown on the photo.
I also had leftover frosting but can't take the risk of making lesser frosting until a while yet.
The cake was very yummy and it could be well worth it to make it again with a wee bit of lesser baking powder. Anyway it does not matter if the cake sinks a little cos the frosting is there to cover it up anyway.
I did not make the saree-dhothi topper because i ended up having no time for it.
But I did my best job at having a smooth top and sides. The cake looked almost like Linu's edges, especially after i went around with the spatula dipped in hot water. That was a great tip. Unfortunately i screwed up by trying to attempt a heart in the center of the cake after i put the border and all on it. And then removed the heart and piped 3 rosettes which then expanded to cover the top of the cake. But let this blog and my heart and eyes be a record to the fact that yes, i succeeded in making a smooth frosting, and the cake looked oh my God, good when i finished. I need to have more patience and absolutely need to follow a template when frosting. No going off what is on the plan.
brownie cake from divya's easycooking
1 recipe in two 7" pans
ganache for filling in the cake
1/2 recipe for one cup of ganache from kitchen kemistry
buttercream frosting as below:
250g butter
500g icing sugar
amul cream 75 to 100 ml
divide the icing into two parts and can add another 50ml of cream for spreading consistency to cover the cake
to the part with less cream (to be used for piping), divide into two parts, color with two shades of the same color. whichever color you will use on the fondant saree.
inspiration picture is from linus kitchen.
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