Day 6: PacMan Cake

Its been a while since I posted something about cakes. Got the cold and cough, made 2 cake orders this month or should i say 3. Although the third one wasn’t an order it was sort of a “Hello, I have extra cakes and was wondering if you can take it out of my hands before i lose my mind and eat the whole thing and regret about it.”

When you make cakes, you usually get 2 cakes. One for the bottom and one for the top. But the problem is, when you got 1 8 inch round and an 8 inch heart shaped. And when the customer ordered a red velvet cake on the bottom and chocolate fudge on the top so its a lot different.

But what i loved though, was making a cake for my dad. It was the coolest idea in mind since Galaga wasn’t really more of an idea. Was thinking of cupcakes and the whole Galaga thing. Then i thought of something and remembered a trick my dad taught me about playing PacMan. Then i got addicted to the game. Then failed in school. Then regret the whole thing. Haha. Regrets.

This was the cake I made for him.

The start of making the Dark Chocolate Cake I saw at allrecipes.com. It all starts with creaming the butter with sugar until light and fluffy.

“Until light and fluffy”

I had these problems before. To get the light and fluffy effect, I usually start creaming the butter first to make it light then cream with sugar to get the fluffy side.

This picture is not the actual first step. Its the second step. The first step was to boil water and pour the hot water in a bowl with the cocoa. Mix it well and put aside. That’s the dark chocolate in this cake.

This picture is just the butter and sugar being creamed, then the eggs that you add one at a time, then the vanilla.

 

This is the batter with the cocoa, the white part and the flour. You mix the flour then the cocoa then flour. The batter has the consistency of a brownie batter. So it kind of dries after you bake it and put it on the fridge. I need to find the perfect cake recipe. We’ll keep trying.

Greased 2 8″ cake pan with melted butter and flour. Or spray with Pam.

Then pour or scoop the batter to the pan and bake for 35 minutes.

 

 

 

 

This is the finished product for an 8 inch cake. Let it cool. Then frost with your favorite flavor of buttercream. I made this with Chocolate buttercream and it was okay. Just OK. No fillings whatsoever. Was going to make chocolate ganache but got so lazy and i have no whipping cream.

 

 

 

 

 

 

Ignore the dirty dishes in the background. Ignore. Focus on the cake.

This is the cake that is covered with chocolate butter cream. This ain’t done yet. But you can have it if you want.

When covering cake in fondant, some bakeries doesn’t mind if they do another batch of coating. I mean if you are a professional baker and a perfectionist, you can do it! Since I am making this for my dad and family, I don’t think i should go for it. They don’t care unless the cake isn’t covered in fondant.

 

 

 

I had to buy pre-made black fondant. Since black is the hardest color to mix in white fondant cause you get gray. I like black fondant. While kneading, i was thinking of all the cakes that can be made with black. Just think, Harry Potter needs a black background, Pac Man, DJ cakes, zebra patterns which i can’t make to wait, black and white theme cakes, halloween cakes, and so much more. Plus colored fondants are so expensive. $18.99 CAD for a tub. Plus tax.

Knead the fondant till you’re ready to roll it out. Apply generous shortening to your palms and fingers. Why? Cause it gets sticky. Oh and if you’re that kind of girl who gets her nails done every week, don’t use this kind of fondant. or don’t work with fondant at all as it gets to your nails and i don’t want to hear drama. If you’re filipino though, black fondant is instant “libag”. Those black dirt that gets in to your nails. Tee hee.

 

Roll out the fondant to 16” diameter. Quick tip i learned from Wilton’s  was to do some mathematical stuff.

My cake height is 4 inches and an 8 inch cake. So you take the height multiply by 2 then add the size of the cake.

e.g. 4 (height of the cake) x 2 = 8 + 8 (size of the cake) = 16.

That was easy.

Ignore the dishes in the background.

Covering the cake in fondant. It was kinda hard as the icing on the cake became hard. It was okay. At least the cracks on the fondant, you can cover it or not cause no one would see it anyway.

 

 

 

 

 

This is the pacman cake i made for my dad!

Day 5- I am an addict.

Did I mention cakes? Yes. I did. For the past few days…ok, weeks, I admit I got addicted looking at cakes. Whether its covered with fondant or icing then decorated with tons of stuff, I start drooling. Yes, my daughter caught me one time. I was drooling. She’s only 18 months but she’s pretty smart.

Im also quite addicted to Pinterest. If you have one, follow me leonaxmieke. I look at cakes, fondant, cookies, wedding cakes, etc. Then I stalk Bakerella. Well, I just follow her blog and search for those cute ideas. Its now, February and I haven’t sent out the thank you cards. So i thought of something that would be great, well atleast i can perfect my icing techniques on a cake, by making a thank you cake.

If you’re a family member and you think this is crazy, please stop reading this post. If you’re supportive family member and you think this is great and would like to lend a hand, come over. But please bring the following: camera, crazy designs, pizza cutter, angled spatula, butter icing, and decorating bags and tips.

If you were a guest and live in the city and would like to lend a hand to make 100 cakes, please come over to my small apartment and bring the following that was listed above.

This would be perfect if you live in the city, atleast you’ll be able to pick it up or we can do deliveries and our daughter can go sight-seeing.

What about the people who live outside the city and province? Would they be able to have cakes. Yes. They would. Whoever goes to the place, would have to take the cakes for everyone. LOL.

Am i getting crazy here? Yes. I would only make a cake for people for saying thank you for coming to the wedding, if i have more cake scraps. So for now, I have 3 bags, I can make 5. Those 5 would go to my vendors. I’ll work my way.

Will be posting pictures. I have to make my dad’s cake, and hope there’s more cake scraps for everyone to enjoy!

 

Day 4- Ferrero Rocher

I know you have been waiting for this…I know you…Yes you..

Who doesn’t love ferrero rocher? Outside, chocolate with chopped hazelnut. Inside, wafer with hazelnut filling and the actual nut inside…

I just found out that Ferrero is a German company, thanks to our landlord. My mom loves those chocolates. Well, everyone does.

Well, I made ferrero rocher cupcakes. I thought to myself, if there is an Aero ice cream, there should be a chocolate candy that is made out of cupcake. So i searched and searched for the perfect recipe and finally found the one. I found the one long time ago now I am married to one.

Cupcake Project has one but it needs hazelnut liquor/extract, now if its available in your area, you are very lucky. Not here in freezing, cold place. No one carries it. Tried every grocery store, even the organic store, they don’t carry it. I couldn’t try it cause I am lacking ingredient here. But here is the link: http://www.cupcakeproject.com/2007/12/ferrero-rocher-cupcakes-23-karat.html

The recipe I used is from sugarcoatedbliss.com. Her’s was okay. I don’t have to use hazelnut extract but did a little changes to the recipe.

http://sugarcoatedbliss.com/2010/05/11/theres-a-sphere-in-my-cupcake/ that is her website.

For toppings, you may use edible gold sheets/leaf. Yes, they exist. Quite expensive. Mine didn’t come at all, so I had to do a refund and I was so disappointed with the service. You can get edible gold sheets/leaf at amazon. I used hazelnuts instead. Chopped hazelnuts.

Get your pen and paper ready cause here it is:

Ferrero Rocher Cupcakes:
2 cups (500 mL) all-purpose flour
2 cups (500mL) sugar
1/2 cup (125mL) cocoa powder
2 teaspoons (10mL) baking soda
1 tsp (5mL) baking powder
1/2 tsp (2 mL) salt
1 cup (250 mL) vegetable oil
2 eggs
2 cups (500 mL) of buttermilk (buttermilk, I panicked. If its not available, you can sub it with 2 cups of regular milk and 1 tsp of vinegar and lemon and let it sit for an hour)
2 teaspoons (10 mL) vanilla
24 Ferrero Rocher candies

Ganache Frosting:
8 ounces semisweet chocolate, chopped fine
8 ounces (1 cup) heavy cream (I don’t know what heavy cream is, so i used regular whipping cream. It turned out okay.)
1/2 cup hazelnuts, finely chopped
gold sprinkles or edible gold leaf (optional)

Directions:

Cupcakes: Freeze 24 Ferrero Rocher candies for 30-45 minutes before baking. Preheat oven to 350 degrees (180 degrees Celsius). I did not do this before baking. So the chocolate was melting.

To make cupcakes, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, mix together oil, eggs, buttermilk and vanilla. Add wet ingredients to dry, mixing well. Increase speed and beat for 2 minutes, until well combined. Spoon into 24 paper-lined muffin cups, filling halfway. Do not overfill, no matter how tempting! Plop one frozen candy into the middle of each cup of batter.

Bake for about 15-20 minutes or until tops are firm and toothpick inserted into cake comes out clean. Let cool in pan for a few minutes, then transfer to rack and cool completely.

Ganache Frosting: Heat the heavy cream in a saucepan until just simmering (careful not to let it boil over). Pour the cream over the chopped chocolate in a heat-resistant bowl. Let sit for 2 minutes. Mix well until smooth. Add in finely chopped hazelnuts and mix. If ganache is too runny, let it cool for awhile until it’s at the appropriate consistency. Then, dip the tops of room temperature cupcakes into the ganache, letting excess drain for a few seconds before righting the cupcakes. Sprinkle gold sprinkles or lay a piece of edible gold leaf in the center of the cupcake for a decoration. Let cool completely.

Enjoy!