I’ve been back in the kitchen baking this weekend, this time I’ve been baking a super indulgent chocolate cake, complete with chocolate frosting and a mixture of different chocolate stars decorated with hundreds and thousands!
The cake was a whopping three tiers in total, and between each layer was a generous helping of chocolate frosting. I then covered the entire cake in yet more frosting!
I wanted to cover the top of the cake with something a little bit different and decided on some chocolate stars. To start I melted down milk, white and dark chocolate, and then spread the melted chocolate over a baking tray lined with greaseproof paper. I then sprinkled over hundreds and thousands to give the cake a little colour. I left the chocolate until it was just set, and used a cookie cutter to cut out all the stars.
I left the stars to completely set for a couple of hours in the fridge and then positioned them on top of the cake.
I’d seen a technique where cocoa powder and marshmallows are melted down, and then manipulated to make a basket weave effect around the sides of a cake. I thought this would be the perfect cake to test it out on.
To make the ‘basket’ effect with the marshmallow all you need to do is melt down your marshmallows in the microwave with a tablespoon of cocoa powder (make sure to keep an eye on them so they don’t burn). Leave the mixture to cool so that you’re able to handle it without getting any burnt fingers!
You then pick up a blob of the mixture between your thumb and forefinger, and then with the thumb and forefinger on your free hand stretch the marshmallow mixture between the two, this is then draped around the cake, simple as that! You then keep layering up the strands to create the ‘basket’ like effect.
The cake was deliciously moist, I used a recipe from the Hummingbird Bakeries very first cook book for a Brooklyn Blackout cake (absolutely delicious by the way!) minus the chocolate custard that the recipe suggested to ice the cake. Instead I opted for equally delicious chocolate frosting. To make my cake I doubled the recipe for the sponges, to make sure that I got good size sponge layers, and to also ensure I had the height in the cake that I needed to do the marshmallow ‘webbing’.