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We baked a chocolate cake for grandpa’s birthday with my son. Basic chocolate cake, I tried for the first time this cream stabilizer and it worked really nicely! The recipe for the chocolate cake is modified from Koristeelliset kakut (Cake decorating) 1 st issue. The fish is made from royal icing decorated with edible pen and the text is marshmallow fondant.

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CHOCOLATE RASPBERRY CAKE (small cake)

120g butter

0,5 dl sugar

2 eggs

1,3 dl flour

2 tsp baking powder

0,5 dl cocoa powder (70 %)

  1. Preheat the oven to 180 C
  2. Mix the butter and sugar until foamy
  3. Add the eggs one at a time
  4. Add the flour, baking powder and cocoa (through a shifter)
  5. Bake for 25 min
  6. Let cool down
  7. Cut the cake in sections (3 sections) and clean the cake tin

2 dl double cream

50 g cream stabilizer (I used Städter raspberry flavored)

milk

cocoa powder

  1. Whip the cream
  2. Add the cream stabilizer and mix well
  3. Make cocoa milk
  4. Put the top section of the cake at the bottom of the cake tin, moisturize with cocoa milk
  5. Add half of the whipped cream
  6. Add the middle cake section and moisturize, and add rest of the whipped cream
  7. Add the bottom of the cake on top and moisturize
  8. Let the cake rest in a fridge for 2 hours

75 g butter

125 g mascarpone

4 dl powdered sugar

blue food color

  1. Dye the frosting as light blue
  2. Add blue stripes to the piping bag before adding the frosting in it
  3. Frost the cake and decorate as you wish

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Though the cake wasn’t so pretty, it was really good! And my dad was so happy 🙂 As with the fish cupcakes, I didn’t have time to wait long enough for the butter to be room temperature so I have butter clumps in my frosting… Again that water foam, made intentionally 😉

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