Here are two cake recipes for you from the winners of India Bakery and Pastry Challenge (IBPC ) held alongside Bakery Business 2012, India’s largest trade show on bakery and related industries.
CATEGORY: THEME CAKE
CELEBRATIONS
Method
- Beat the butter & sugar till fluppy Gradually add the eggs at regular intervals
- Fold all the rest of dry ingredients to it
- Add all the liquid at last and mix it well.
- Pour in the batter in a four different size of cake rings
Baking temp 170*c 30 min
Orange Ganache
- Dark Chocolate – 1 kg
- Dairy cream – 600 gms
- Orange zest – 5 gms
Method
- Boil the cream with orange zest. Add chopped chocolate to it and mix well till all the chocolate dissolved. Allow it to cool down.
- For the cake icing or home made pastillage
- Ready To Roll Icing Ice cubes
- 1litre of sprite
- 15gm gelatine
Method
- Boil the liquid add the soaked gelatine to it. Mix well till the gelatine dissolves
- Pour in a square silpat mould or ice cube trays and set it.
Assembly
- Arrange the bigger size cake at the bottom and the smallest on top Each layered with the orange ganache.
- Then turn the cake upside down and shape the cake like a round pyramid
- Keeping the base flat at both the ends.
- Then glaze it with the ganache and allow it to set.
- Then add black colour to the pastillage and mix it & then cove the cake with it.
- Then dust it with Silver lustre to give shine.
For the champagne bottle
- Take the polycarbonate mould of champagne bottle. Pour the green coloured melted chocolate to it
- Allow it to set, once set stick both the half’s and spray with gold lustre to it.
- For the label use the edible printing sheet.
- Demold the ice cubes from the tray using slight warm water and place them on the sides of the bottle .
For the glasses
- Make a stencil of champagne flute glasses out of vinyl sheet
- Pour the chocolate in the stencil and allow it to set.
- Spray with gold lustre.
*********************************************************************************************************************
HALLOWEEN THEME (Haunted House)
Method
- Beat the butter & sugar till fluppy
- Gradually add the eggs at regular intervals
- Fold all the rest of dry ingredients to it
- Add all the liquid at last and mix it well.
- Pour in the batter in desired tray
Baking temp 170*c 30 min.
Dark chocolate ganache
- Dark Chocolate 55% – 1 kg
- Dairy cream – 500 gms
Method
- Boil the cream
- Add chopped chocolate to it and mix well till all the chocolate dissolved
- Allow it to cool down.
For the cake icing
Ready To Roll Icing. or pastillage.
Assembly
- Arrange a thin rectangle base of pound cake of 24 /12 inches.
- Then from left hand corner leaving 4 inches start arranging the layers of rectangle pound cake for the house
- Arrange the layers till you get a desired height.
- Then carve the balcony as well as the terrace of the house
- And then glaze it with ganache
- Allow it to set.
- Then cover the cake with grey colour pastillage,
- Then spray the cake with black colour and spray a shade of brown colour.
- Make some windows from pastillage and spray yellow first and then light orange over it to give the effect of light.
- Make an extended door to the side balcony as well as the roof of the house using rectangle sheets of chocolate.
- Make some skulls & pumpkins from pastillage either using moulds or if you are good at skills then make it by hand.
- Make few cob webs by piping thin chocolate on the cobweb stencil.
- For the stones cut some pound cake in a stone shape and cover it with grey icing and shade it brown colour.
- For the spider use black coloured ready made sugar icing make two round shape balls
- One big and one small for the mouth.
- Make some thin legs and allow it to dry then once dry stick it with chocolate.
- Make eyes for the spider from red icing.
- For the mud take dark chocolate sponge and grate it sprinkle the same all over the base of the cake to give the mud affect.
- For the haunted tree : carve the chocolate block in the shape of the tree.
