Tuesday, October 15, 2013

Let there be CAKE!

This cake made me happy. The soft pink outside, the colorful ponies and the gooey chocolate inside. A few of you have asked about the recipe.  It is a mix match of 4 recipes that I have either found online or in my cookbooks. Here we go!

First, make the cake and let cool completely. Make the birthday crumb and also let cool completely. Prepare the frosting and leave at room temperature until ready to built the cake. Next, built the cake inside an acetate lined sprinform pan: layer of cake, layer of frosting, layer of cake crumb, layer of crushed M&Ms, layer of cake and repeat until you reach the top layer. Freeze the cake for one day. On the following day, frost the cake (this doesn't need to be done with great precision since it will be covered in fondant). Refrigerate and pull our once you are ready with the fondant. A couple of hours before the party, decorate with the my little pony edible printed paper (I found mine here on Etsy), the rainbow topper and some edible flowers and some lavender colored frosting along the bottom of the cake).

Mini chocolate chip cake 
3 cups all-purpose flour
2 cups of sugar
6 tablespoons valrhona chocolate
2 teaspoons baking soda
1 teaspoon salt
12 tablespoons vegetable oil
2 cups cold water
2 teaspoons vanilla
1 cup of mini chocolate chips

Combine the dry ingredients, stir in the wet ingredients and lastly stirr in the mini chocolate chips. Bake in a well greased and floured pan at 350F for about 30-35 minutes. I used an 8" spring-form pan to "built" the cake. The cake fell apart on me so I used bits and pieces to create the bottom.  
 Pink Birthday Cake Frosting* 

                                               115 g of room temperature butter
                                                     50g vegetable shortening
                                                         55 g cream cheese
                                                        2 tablespoons corn syrup
                                                       1 tablespoon clear vanilla
                                                     200g confectioners sugar
                                                         1/2 teaspoon kosher salt
                                                        pinch of baking powder

*Slightly modified from the Momofuku milk bar cookbook recipe- I left out a pinch of citric acid, substituted 1 table spoon of corn syrup instead of 1 table spoon of glucose and I added pink food dye.

 Chocolate Birthday Cake Crumb*
100 g sugar
25g light brown sugar
90g cake flour
2g baking powder
2g kosher salt
20g rainbow sprinkles
1 1/2 teaspoon chocolate powder
40 g grapeseed oil
12 g clear vanilla

Heat for about 20 minutes at 300F after mixing all the ingredients. Let cool and store until needed.

Pink Fondant
- 1 pack of mini marsmallows
-1 pack (1 lb) of powdered sugar
-2 tablespoons of water
-Red food dye