Saturday, February 11, 2012

Kaylene's 6th year old smurfy Chocolate birthday cake

 



 It's the time of the year when i would think how Kaylene's cake would look like. I guess I'm like most parent, as long as their kids can make choices, it's inevitable to check with the kids if there's any preference on how they want their birthday cake, in case there's any disappointment. I was expecting Kaylene to like a more girlish cake like princess, Hello Kitty or Dora. But, to my surprise, she wanted a Smurfs cake. I found out the reason.. Ok, so i googled for 'DIY smurf cake' for some inspiration and a link to images of all kinds of smurfs cakes appeared!

This year, I hoped to bake a really simple cake, yet is what Kaylene hoped for. Last year she wanted a princess cake but I'd manage to convince her for this. So after scrolling through so many amazing Smurfy cakes, I decided an icing sheet with smurf pic and maybe some little decorations to go with it should be simple enough, with some little DIY factor for kids to have fun. Notice the little coloured decos?..

I was lucky that I decided to try my luck at Singaporemotherhood forum to see if anyone is selling baking supplies. I bought the smurfs icing which is about 7 inch + 2 other 5 inches smurfs icing, which came in a pack for S$13/-. Athough I only needed the 7 inch icing, unfortunately the 3 pieces came in a sealed bag hence no seperate purchase was allowed.  There are many other designs including icing for cupcake. I'd also bought a Doraemon cookie cutter from them. Check the thread as follows for anyone keen. Sorry unable to provide link.

A Singapore Motherhood Portal for the Singapore Parents * Marketplace & Exchange Corner: Bulk Purchase * (2012/02/09) :-) Cute Baking Items, Edible Icing Image, Cute Cookies Cutters, etc


As for the cake, I've tried a new recipe and it turned out pretty good. Soft even after left in airtight container in the fridge for a week. There are some recipes which I've tried in the past that ends up tasting dry after staying in the fridge for too long. I first got inspired from Cosybake and  then got the link to the Martha Stewart Chocolate Cake Recipe.

I've copied the recipe as below. As i was lazy to make 2-layered cake,  I used 2/3 of the recipe and used a nine inch tin to bake a single layer cake. Comments in red is my own.

Ingredients (full recipe)

  • 1 1/2 cups unsweetened cocoa powder, plus more for dusting (I used Phoon Huat's Redman Cocoa Power since this recipe does not mentioned Natural or Dutch-processed cocoa power. Find out about the 2 types of ocoa power from Joy of Baking )
  • 1 1/2 teaspoons salt
  • 3 cups all-purpose flour
  • 1 tablespoon baking soda
  • 3/4 cup vegetable oil
  • 1 1/2 cups buttermilk (didn't buy buttermilk, hence used the substitution formula which uses milk and lemon. It can be found from Joy of Baking)
  • 3 cups sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons baking powder
  • 3 large eggs, lightly beaten
  • 1 1/2 cups hot water


  • Yield Makes one 8-inch two-layer cake



  • Directions
    1. Preheat oven to 350 degrees. Butter cake pans. Line bottoms with parchment paper, and butter paper. Dust the pans with cocoa; tap out extra.
    2. Sift cocoa, flour, baking soda, baking powder, salt, and sugar into bowl. Beat in oil, buttermilk, vanilla, eggs, andhot water one at a time, using a mixer set at low. Beat until smooth, about 2 minutes.
    3. Pour batter into pans. Bake 45 to 55 minutes, or until a toothpick inserted into the centers comes out clean; an adult should rotate the pans halfway through and remove cakes from the oven.
    4. Let cakes cool in pans on wire racks, 20 minutes, before inverting to remove. Discard paper. Cool completely on racks, top side up. An adult should cut off top of one layer.
    5. With a butter knife, frost top of trimmed layer.
    6. Place the other layer on top. Frost top and sides of cake.

    Ganache:

    75ml Double Cream
    75g  Dark Chocolate (Chopped)
     Method:

    1. Boil double cream in a pot till with low flame till it starts to boil.

    2. Pour boiled cream to chopped chocolate in a glass bowl, and gentle stir till all chocolate is melted.

    3. Pour ganache over cooled cook and let it set. Chill the cake in the fridge before serving. (I did not chill as I read somewhere that Ganache will not be as shiny after chilling..prob due to condensaton. So, i left it to set on its own. Chill if short of time)