Sunday, June 28, 2009

Belle's birthday cake

Posted by kel @ sweet treats at 5:29 PM
It was my good buddy Belle's birthday on Friday so my bestie Charlotte and I made a trip up to Ballarat (my hometown) to see her.

I, of course, brought cake.

For Belle it was a caramel mudcake coated and torted with vanilla buttercream. It was then covered with lilac fondant and accented with sugar roses and pearls.

Caramel Mud Cake
300g white chocolate
3/4 cup firmly packed brown sugar
1 tbls golden syrup
200g butter, chopped
1 cup milk
1 tsp vanilla extract
2 eggs, lightly whisked
2/3 cup self raising flour
1 cup plain flour
Preheat oven to 160 degrees (140 fan forced). Prepare 23cm round cake tin with non-stick baking paper. Combine chocolate, sugar, milk and golden syrup in a saucepan and heat over low heat.
Stir until melted and smooth. Let mixture stand for 20 minutes until cooled slightly.
Mix eggs and vanilla together and add to chocolate mixture.
Sift flours into a large bowl and make a well in the centre. Pour a cupful of the chocolate mixture into the flours and stir to make a paste. Gradually add the remaining chocolate and mix until smooth.

Pour mixture into prepared pan and check after 1 hour. Insert a metal skewer into the centre of the cake. If it comes out clean, the cake is done.
Store in an airtight container. Mud cake gets better with age, so make this one a couple of days in advance.
This cake looks imposing, but in reality it stood approximately 20cm tall (I split one mixture between a 10cm pan and a 15cm pan). Tres cute!

16 comments on "Belle's birthday cake"

Kelly on Wednesday, 01 July, 2009 said...

Lovely! You must be good at transporting your cakes and cuppies a long way with all these trips back home you make! Any tips for easy car travel?

kel @ sweet treats on Wednesday, 01 July, 2009 said...

Hi Kelly,

I don't drive so I'm usually the one holding the cake while I get driven around by my other half. However, the best place to pop a cake is on a flat surface (ie the boot or the floor of the car).

For cupcakes, you can't go past a cupcake taker. I have one by Wilton but there are ones like the Cupcake Courier and cheaper knockoffs that I have seen at Coles and The General Trader.

Cupquakes on Friday, 03 July, 2009 said...

Kel, I love your work and enjoy visiting your blog to see your amazing creations. Belle's birthday cake is yet another one that has me oohing and ahhing. Did you make the roses on top of the cake, and if so how? No matter how hard I try I can't seem to master them. Any advice/help would be much appreciated. Thanks in advance.

kel @ sweet treats on Friday, 03 July, 2009 said...

Hi Cupquakes (love the name!)

Yes I did make the roses. I actually used a 5 petal cutter for those, but I also use single petal cutters. There are a few good tutorials on YouTube that you might find helpful (here's a good one: http://www.youtube.com/watch?v=E4SfgfnzzXk) My suggestions are to invest in a balling tool and a foam board to frill the edges of the petals.

I dusted the petals on Belle's roses with some petal dust to give them some lift.

Hope this helps!

Cupquakes on Friday, 03 July, 2009 said...

Thanks for getting back to me so soon and for posting the YouTube link. I'll check it out and invest in the tools (balling/frilling) that you recommended. I've been a bit scared to give the fondant flowers a go but am looking forward to trying them now that I have an idea of what to do. Is there a particular type or brand of fondant that you use? Thanks again for your help, and for being such an inspiration!

kel @ sweet treats on Friday, 03 July, 2009 said...

No worries at all, I'm happy to help :)

I usually buy mine in bulk from Cake Deco here in Melbourne and it's not actually in a branded package, so I'm not sure which brand they sell. I also use Orchard White Icing, which you can find at the supermarket near the icing sugar.

Cupquakes on Friday, 03 July, 2009 said...

I have tried using Orchard Icing from the supermarket but it's no good for making and moulding flowers, butterflies, etc. as it's very soft. I recently purchased a kilo of 'plastic' icing from Bakery Sugarcraft and read that I should grab some Tylose CMC along with it, which I did. Problem is, I have no clue what to do with either of them. ;)

kel @ sweet treats on Friday, 03 July, 2009 said...

I just added some icing sugar to it to make it a bit more firm, but tylose or gum tragacanth is a good option. Just don't add too much or it will harden and your roses will crack while you're making them ;)

Cupquakes on Friday, 03 July, 2009 said...
This comment has been removed by the author.
Cupquakes on Friday, 03 July, 2009 said...

Thanks! Will give it a go. I've got an order for 3 dozen cupcakes in a girly style, as they're for a 6 year old girl's birthday party. I'd love to top the cupcakes with some pretty little flowers and butterflies so fingers crossed I'm able to master the art of making fondant decorations by next weekend. :)

kel @ sweet treats on Friday, 03 July, 2009 said...

Sounds great! Just make sure you give the flowers/butterflies plenty of time to dry out (a couple of days). Don't keep them in an airtight container, otherwise they'll stay soft. I use a plastic container with some holes in the top to keep the air in there but to protect them from dust etc.

Cupquakes on Friday, 03 July, 2009 said...

I've got a lot to learn! I thought the CMC powder would harden the fondant up enough, but will do as you say and leave the flowers and butterflies in an open plastic container to make sure they don't stay soft. Will definitely do a practice batch a few days before the final birthday order on the weekend, that's for sure. Thanks again for all your help Kel, and congrats on your cupcaking success! ;)

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Kripa on Thursday, 25 March, 2010 said...

I just made this cake and it turned out beautifully. Thanks for putting up the recipe. Its simple and even a novice like me can achieve a yummy result.

 

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