Our classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your day and are ready to recreate your drip cake at home.
- 90g whipping cream
- 250g milk chocolate
- Pour melted chocolate onto cold cream and stir briskly until paste is formed
- Pipe instantly into small balls, leave to set approx. 15 mins
- Pick up and roll into balls (you will get covered in chocolate!)
- Dip each truffle into melted chocolate and leave to set
- Top the coated truffle with a small blob of white chocolate and top with sugar holly leaf
- Eat within 3 days
- 350g melted dark chocolate
- 500g butter
- 500g sifted icing sugar
- Melt chocolate.
- Beat together softened butter & icing sugar until very fluffy – scrape down.
- Add melted chocolate.
- Beat until smooth.
- If you have to beat the buttercream during use (as it firms up) be aware that the more you beat it the lighter it will go due to aeration.
- It will be fine to use but may look like it’s a completely different colour.
- 200g butter or margarine
- 200g castor sugar
- 4 eggs
- 175g self raising flour
- 25g cocoa powder
- 2 tablespoons milk
- Cocoa powder has a tightening effect on the cake batter, milk will loosen it slightly and bring it to the correct dropping consistency.
- Cream the fat and the sugar until fluffy.
- Add the beaten eggs slowly (in 3 parts)
- Fold in sieved flour & cocoa powder
- Stir in milk – lightly mix.
- Pour into 8” ring lined with greaseproof paper – this recipe will yield 1 x 8” round.
- Bake 140`c for 40 mins or until firm to the touch.
- If you want Vanilla sponge use 200g flour and leave the cocoa powder out.
- This recipe can be used for cupcakes – bake 140`c for approx. 15 mins.
- Stack all cool sponge on top of one another.
- Place cake board on top of the sponge and cut round using a sharp knife.
- Make sure that you keep the knife straight or you will create a plant pot shape.
- Slice layers of sponge in half and add filling – fudge, buttercream, jam etc.
- Never put jam & buttercream on the same layeras they will slide!!!
Dowelling the cake:
- Dowel rods are used to support the weight of the upper tiers.
- Never try to stack cakes without dowels or they will sink!!!
- Stick the dowel rods directly into the cake until it hits the cake board.
- Use a knife as a gauge and score where the top of the cake is.
- Score with sharp knife and snap the dowel rod (it should break cleanly)
- Place dowel rods back into sponge.
- Place thin cake board over the base sponge (containing dowel rods)
- Place sponge on top of thin cake board – your cake will now take the weight without sinking.
- For larger cakes you can use thicker dowel rods or plastics.
- Best tip – make sure dowels are even in length and not poking out of your sponge!
Coating with Buttercream
- Beat buttercream until soft.
- Use a dry palette knife “splodge” large amount of buttercream onto the back of the cake.
- You stand at 6 o`clock – place buttercream on at 12 o`clock
- Paddle palette knife and slide around cake towards 3 o`clock
- Move cake around until bare sponge is back to 12o`clock and repeat action with buttercream
- Entire cake should be covered and look very messy!
- Scrape up any excess buttercream.
- With wet vertical palette knife go around the cake to remove excess buttercream
- Repeat until it looks smoother.
- Place huge “splodge” of buttercream on top of the cake.
- Using wet horizontal palette knife, spread across until smooth.
- Smooth edges with wet vertical palette knife
- Chill in the refrigerator
- Repeat with second coat of buttercream.
- If you beat buttercream, it will appear to be a shade lighter than previous layer.
- Double amount of chocolate – cream 2:1
- 100g Chocolate
- 50g Boiling Cream
- Pour boiling cream onto melted chocolate and stir – you can add flavoured to this if required
- It should look like glossy mayonnaise.
- Place in piping bag
- Starting on the top of your cake about 1 cm away from the edge
- Squeeze the piping bag with small amount of pressure.
- Ganache should run freely down the side of the cake.
- Alternate with the pressure, the harder you squeeze the further down the cake the ganache will run
- Finish by piping ganache on top of the cake and smoothing with a palette knife.
- Decorate cake with chocolate embellishments.
- Chocolate bars
- Biscuits lustred with gold powders, edible glitter, truffles, Crips pearls
- Anything you require to make your creation pop!
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