Graffiti Cake Recipes
GRAFFITI WALL
Steps:
- I worked on a plywood base so I could move the wall during its construction. The wall I made measured 30 by 35-inches and weighed about 50 pounds. You can use the same techniques to make a smaller version. Make a base: Place metal rulers on a parchment paper lined surface so they form an open space that measures about 30 by 35 inches. If you don't have metal rulers, you could also use modeling clay or wood rulers. Pour tempered dark chocolate inside the open space to form a 1/2-inch-thick layer. Dark chocolate is stronger than white chocolate so that is the reason it is used at the base. When the chocolate has set, remove the rulers and peel off the parchment paper. Repeat this process with a layer of white chocolate. Use tempered chocolate to adhere the white layer to the bittersweet layer. The white chocolate layer will be the grout between the bricks.
- Make the bricks: Mix red coloring to a large bowl of tempered white chocolate. Use an offset spatula to spread the red chocolate over the part of the base that will represent the brick layer. This layer should be about 1/2-inch thick. Use the back of the offset spatula to roughen the surface of the bricks to make them more realistic. Make sure you leave space for the door that will be added later. Use a straight edge as a guide as you draw your finger through the red chocolate to create the grout lines. My centerpiece had 13 rows of bricks. The bricks are about 4 inches wide by 2 inches tall with a 1/2-inch grout. Allow the chocolate to set. When the chocolate has set, use an airbrush with red and black paints to give the brick character. Make the door: Use an offset spatula to spread a 1/4-inch-thick layer of tempered bittersweet chocolate over a sheet of acetate. Let the chocolate set slightly. Use a paring knife to cut the outline of the door. You should size this to fit the opening at the bricks. My door was 11 inches wide by 23 inches tall and had a curved at top. When the chocolate is set, peel off the acetate. At this time, you can also cut the door handle and 2 hinges. My hinges were each 1-inch by 2.5 inches and my handle was 11/2-inches in diameter Use your airbrush to paint graffiti on the wall.
- Sources: Chocolate Melter: Demarle Chocolate Cold Spray: PCB in France 011 33 0388 587333
SIMNEL CAKE
This is a fruity Easter Cake
Provided by Carol
Categories Desserts Cakes Holiday Cake Recipes
Yield 14
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease one 9 inch tube pan.
- Sift flour, baking powder, and salt together.
- Cream butter or margarine and sugar together. Beat in the eggs one at a time. Stir in the vanilla and the sifted flour mixture. Fold in the raisins, and candied peel mixing well. Spoon batter into the prepared pan.
- Bake at 325 degrees F (165 degrees C) for 1 hour and 45 minutes to 2 hours. Makes about 16 servings.
Nutrition Facts : Calories 313.6 calories, Carbohydrate 50.3 g, Cholesterol 79.3 mg, Fat 11.6 g, Fiber 1.6 g, Protein 4.6 g, SaturatedFat 6.8 g, Sodium 294.2 mg, Sugar 24.9 g
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GRAFFITI CAKE RECIPE - BBC FOOD
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- Cream the butter and sugar together in a bowl until soft and fluffy. Add the vanilla and a little beaten egg and beat until well combined. Add half the remaining eggs and two tablespoons of flour and mix until well combined.
- Divide the mixture between the two tins, smooth the mixture and bake in the oven for 25–30 minutes, or until a skewer inserted into the centre of one of the cakes comes out clean.
- Meanwhile for the sugar syrup, heat the sugar and water in a small saucepan over a low-medium heat until the sugar dissolves. Increase the heat and let the mixture boil for two minutes.
- Remove the cakes from the oven and brush the tops liberally with sugar syrup. Once cool, place the sponges in the freezer for 20 minutes. (This will make them easier to ice.)
- For the buttercream, place the butter and vanilla in a large bowl and beat well with a wooden spoon until light and creamy. Add the icing sugar gradually, and beat until well combined.
- Spoon some of the buttercream onto the middle of the cake board. Place one of the cakes on top. Spread the cake with buttercream and place the remaining sponge on top.
- Spread the buttercream on the top and side of the cake. (Spread it quite liberally at first, then smooth around the edges and over the top, removing any excess, to give a neat first layer.)
- For the graffiti, heat the sugar, golden syrup (or liquid glucose) and water in a heavy-based saucepan over a medium heat. Swirl the pan gently. Once the sugar has dissolved, increase the heat and bring the mixture to the boil.
- To test whether the caramel is ready: remove a small piece of the sugar mixture with a teaspoon and place it into a cup of cold water. Leave it there for a minute or so to cool down.
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