Hi everyone
Hope you’re not too chocolate-d out from Easter 
and that you had a lovely break.
I made this engagement cake for a friend of mine and wanted to share a tutorial on how I made it.
The top tier was a design that I saw on Bakerella which I thought was such a stunning idea.
The bottom tier is Ombre ruffles and the inside of the cake is also Ombre
For a blog tutorial on making an Ombre cake see here, and for one on making ruffles, click here.
Otherwise… here are the video tutorials (and yes Mum… I know I wiped my nose again Don’t worry – I’m on to it and will make sure it doesn’t happen next time!!!)
The top two tiers are dark chocolate mud cake, layered with an Italian Meringue buttercream which I mixed in some chocolate ganache.
The bottom tier is a lemon mud cake with Italian Meringue Buttercream mixed with half a batch of lemon curd. Deeeeelicious
Chocolate Mud Cake Recipe (Source: unknown – sorry!!)
350g dark chocolate 225g butter 600ml water 3 eggs 400g castor sugar 400g self raising flour (if you don’t have this, you can use flour + baking powder) Grease and line your baking tin and preheat oven to 160 degrees. This recipe probably makes a 9″ cake, but I use it for an 8″ and fill it close to the top of the tin as it doesn’t rise much. In a saucepan on a low heat, melt the chocolate, butter and water. Leave to cool for about 15 minutes. Mix in the lightly whisked eggs and then whisk in the sugar and flour. Bake until a skewer inserted comes out clean. Because I like to bake my cakes at a lower temperature, I find it takes at least 2 hours to bake a mud cake (but then again – I don’t have the best oven!) It will be trial and error until you work out what suits your oven. Leave to cool overnight in the cake tin and if you have a crust on top of the cake, brush some boiling water over the top and then cover in foil.To make the lemon mud cake, replace the dark chocolate with white chocolate, and replace 200ml of the water with lemon juice and the zest of 3 lemons.
Your cake is lovely, so very pretty! Great tutorials. Don’t you just love it when “Mom” watches your videos LOL
Your little assistant is too cute.
Beautiful! Talented as always Bronnie.
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Beautiful cake. What size cake pans did you use for this? 8/6/4?
Good question Chris
… I’m trying to remember!!!! it is either 8,6,4 or 10, 8, 6 – but looking at the video again, I think you’re right and it is 8, 6 & 4!
x
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Eu sou Val,
moro no Brasil
gostaria de agradeçer pelo video.
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When you layered the cake were they still frozen?
HI Amanda
No, they weren’t frozen as they’d been out of the freezer for a bit, but they weren’t completely at room temp. Still quite cold and maybe 1/3 frozen if that makes sense? Because they are such thin layers if you left it until they were room temp you could run the risk of them breaking.
Hope that helps!
Bronnie x
Thanks for the tutorial! What a beautiful cake–you’ve got wonderful talent!!
Thankyou Kate
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