Use a measuring tape or a piece of string to measure the top and sides of the cake. Knead and roll your yellow fondant to cover the cake.īefore rolling out your fondant, sprinkle some powdered sugar or cornstarch on your work surface and knead it until it has a workable consistency and it doesn’t feel and look dry. It doesn’t have to be perfect as the cake will be covered with fondant. Then, apply the last layer of ganache and smooth it out using a straight or offset spatula. Lastly, spread another bit of frosting on and place the dome cake on top.Ĭrumb coat the stacked cake with a thin layer of the ganache. Insert 5 boba straws again to create the support for the dome cake. Spread another bit of frosting on top and place the second 20 cm (8’’) round cake. Add fresh raspberries, place the second layer on top and moist it with syrup.Ĭut 5 boba straws or cake dowels to the height of the first 20 cm (8’’) round cake and insert them into the cake – one in the middle and the other four about 6 cm (2.5’’) away from the middle, on the left/right/top/bottom. Moist it with sugar syrup and spread raspberry cream cheese buttercream on top (250g of filling). Spread some filling on the second 20 cm (8’’) cake board and place the first cake layer / the base of the hemisphere/dome cake on top. The only difference being that you will place the first layer of the cake on a 20 cm (8’’) cake board. Repeat the same steps to fill the second round cake. So for your first stacked round cake you should have these layers: cake, filling, cake, filling, cake. Lastly, place the 3rd cake layer on top and moisten it with sugar syrup. Moisten it with sugar syrup and spread raspberry cream cheese buttercream on top (~250 g of filling per layer) and fresh raspberries. Spread some filling on a 35-35 cm (14-16’’) cake drum (it needs to be sturdy & thick) or serving platter (it needs to be flat) and place the first round cake layer on top. lots of individually wrapped candies and mini chocolates – these were a big hit with the kids!.brown & orange gel food colouring + 1 drop of Vodka.gum paste / fondant flower wires for the hair.circle cutters for the eyes and goggles: 5 cm (2’’) and 7.5 cm (3’’) in diameter.A bit of black fondant, white fondant and brown fondant.600 g semi-sweet chocolate (baking or couverture chocolate)Ĭovering the Cake & Making the Minion Details:.Unwhipped Chocolate Ganache / Firm Frosting for Crumb Coating the Minion Cake: Make the Raspberry Cream Cheese Buttercream Filling using this recipe and the ingredients listed there.Use this only if you like your cakes extra moist. Sugar Syrup to Moisten the Cake (optional): One 20 cm x 10 cm (8 inch x 4 inch) hemisphere/dome cake.Double the ingredients in this Moist Vanilla Cake recipe to make:
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