Yesterday was one of my gorgeous friend’s birthdays (let’s just say she was turning 25…)
I had a few girlfriends around with their kids and decided to make small white chocolate mudcake to celebrate.
I covered the cake in tiffany blue fondant (turquoise colouring from the Americolor range) and then using a small circle cutter, cut out white polka dots (which are fantastic to use to cover any mistakes!)
I made a ruffle flower on top, which was done by cutting 3 circles of different sizes and ruffling them as I did for the Fairy Cake I made a few months ago (ie, with a toothpick).
To cover the seam, I cut out a trip of white fondant by rolling out a long sausage and then flattening that with the rolling pin. I used a ribbon cutter to make sure that I cut an even width and then attached it to the base of the cake using some water. I will show you how to make the ribbon at a later date, but it is basically a strip of fondant looped at both ends and attached with a strip of fondant over the middle.
I did cut the cake in half and attempt to make a raspberry filling, but something didn’t work and it ended up being a sloppy mess 🙂 so I decided that it would be fine without a filling.
I used the following white chocolate recipe which is not my recipe, but unfortunately I cannot remember where I found it (sorry to not be able to credit the true source!)
375g (13oz) white chocolate
250g (9oz) butter
1 1/4 cup milk
1/4 cup caster sugar
2 1/2 teaspoons vanilla extract
2 large eggs beaten
125g (4 1/2oz) self-raising flour
188g (7oz) plain flour
Pre heat oven to 160 C (145 F)
1. Grease your cake tin and line the base and sides of the pan with baking paper.
2. Place the chocolate, butter, milk and sugar in a large saucepan (you will be using the saucepan to mix the cake batter) place over a low heat and stir frequently until the chocolate and butter have melted. Stir until the mixture is completely smooth.
3. Allow the mixture to cool to blood temperature – you should be able to place your finger in the mixture without it feeling hot. If you don’t allow the mixture to cool sufficiently you will cook the eggs in the next stage and you will have to start again.
4. Add the vanilla and eggs to the cooled chocolate mixture and stir until well combined.
5. Combine the flours together and sift.
6. Add one cup of flour to the chocolate mixture and stir well, repeat the process and add the remaining flour and stir until smooth until lump free.
7. Pour the mixture into the prepared pan – it will be quite “runny”.
8. Bake in the oven of about 1 hour and 20 minutes or until a skewer inserted into the cake comes out clean.
9. If you find that the cake is browning too much cover loosely with aluminium foil.
10. Once cooked remove from the oven, leave the cake in the tin to cool completely.
I used this recipe with my 6″ cake tin and there was enough left over to make about 7 cupcakes.
It was delicious!!!