|8" and 10" chocolate cakes stacked|
Even allowing for some of her guests not turning up that still meant a big cake was in order. Thankfully on the day the sun was shining and the bouncy castle and a football kept them all entertained outside.
|Several different cake mixes|
|Gingerbread House (filled with sweets)|
For a 10" round chocolate cake baked in a deep cake tin you'll need the following ingredients at room temperature:
450g unsalted butter
450g caster sugar, sieved
8 medium free range eggs
450g self raising flour, sieved
4 tblsp warm water
4 tblsp cocoa mixed with 4 tblsp warm water
Oven temperature 160oC, cooking time 75 mins (or thereabouts).
Grease and line a deep cake tin, pour in the smooth mixture then bake, testing with a skewer towards the end. Once the cake's out of the oven, leave for a few minutes to cool before turning out onto a rack.
When I'm cutting cakes into different shapes, once cooled I wrap them up in tin foil and freeze them. This makes them easier to cut into unusual shapes and decorate without getting cake crumbs everywhere.
|Chocolate Cake covered with fondant icing|
185g granulated sugar
100g unsalted butter
250g Cocoa Chocolate 70%
185g evaporate milk
2-5 drops vanilla essence
Combine the sugar and evaporated milk in a heavy saucepan. Place the pan over low heat and allow the sugar to dissolve, stirring frequently. When all the granules of sugar have melted, bring the mixture to the boil and simmer gently for 6 minutes without stirring.
|Madeira Cake covered with fondant icing|
Transfer to a bowl, cool then cover with clingfilm and chill for a couple of hours until it's thickened.
All that's left to do then is to spread it on and get gooey! Enjoy :)