Thursday, April 14, 2016

Walnut Sponge Vanilla Cake with Chocolate Diamonds

Usually this cake is made into bars, walnut based cake is baked in a sheet pan, cooled and then buttercream is spread on the top followed with  a thin layer of melted chocolate.
Once chocolate hardens, cake is then carefully cut with hot knife into small bars. 
I wanted a little change and so I used the same recipe to make a round cake out of it.
I ended up using ganache this time which become too thick too fast and my drips are not as fine as I would have liked. Next time I'm definitely either using more heavy cream to make the ganache or using melted chocolate alone. 

Walnut Sponge Cake (makes 2 - 6 inch cake or can be baked a sheet cake to make cake bars)

1cup ground walnuts
2cups powdered sugar
4 eggs, separated
8tbl warm water
1tsp vanilla extract
1 1/2 cup all purpose flour
2tsp baking powder

Preheat oven to 350F, butter and flour cake pans or sheet.
Beat egg whites with a pinch of a salt until foamy, gradually add about 1/3 of powdered sugar, whip until stiff and glossy peaks are formed, don't over beat or meringue will become grainy and dry.
In the same bowl beat egg yolks with remaining sugar, gradually add warm water and vanilla extract.
Gradually add flour and meringue into the egg yolk mixture, folding both flour and meringue, until no streaks are visible
Divide into prepared pans.
Bake for 25-30 minutes or until toothpick inserted into the cake comes out clean.

Flour Buttercream
2 1/2 cup milk
10tbl flour
2cups powdered sugar
2cups room temperature unsalted butter

Whisk flour into about 1cup milk, until smooth. Add remaining milk.
Cook on medium high heat until pudding like texture, cook for 2 minutes, remove from the heat. Strain though fine mesh sieve. Cover with plastic wrap and let cool until room temperature.
Beat room temperature butter, add powdered sugar, beat until smooth, gradually add flour pudding.
Beat until fluffy and creamy. Beat in vanilla bean paste or vanilla extract if you don't have vanilla bean paste. Can be made ahead of time, store in the fridge, re-beat if necessary, let come to room temperature before whipping.

Chocolate  Ganache Glaze
1cup(200grams)semisweet chocolate chips
1/3cup(70grams) heavy cream
Heat heavy cream  until it is hot and bubbles are forming on the surface, pour over small pieces of chocolate, cover and let stand for 2 minutes. Stir with a wooden spoon until smooth.Pour over cake. If thicker ganache is desired let the ganache thicken. Once on the cake let set for 20 minutes, add the decorations.

Chocolate Decorations - view the video below to see how to make them.

Merckens Chocolate :
Dark Chocolate  
Pink Chocolate
Edible Silver Leaf
Button Silicone Mold
Honeycomb silicone mat
Diamond Silicone Mold
Pink Edible Luster Dust
Almond Paste
Pink Non Pareils
Chocolate Pearls

Monday, April 4, 2016

Vans Shoe Cake

Today I'm collaborating with Sue from Munchkin Munchies. Sue and I are old blogging buddies.
We collaborated in the past before and here are some of our latest collaborations :
Easter Bunny 
Mini Gingerbread House
Candy Crush 
Since we both love sprinkles we decided to do Sprinkles Collaboration.

Rainbow Sprinkles.

Sue made adorable Fairy Bread Cake and you can find all the details on Munchkin Munchies.
While you are visiting Sue's blog be sure to look around, there are hundreds of adorable ideas to choose from.

I had so many ideas swirling in my head but eventually I got hooked on a shoe cake. I've never made one before and as you can imagine the excitement of doing something new really appealed to me.
As far as final result, I really couldn't be happier with it and I hope you you'll like it too.
Embrace the challenge!

Vanilla Pound Cake baked in 9x13 inch cake pan
Marshmallow Fondant 1 batch
Swiss Buttercream 1/2 batch,
Simple Syrup -  brush on each cake layer, if needed
1 cup sugar
1 cup water
Bring to boil, boil for 4 minutes, remove from the heat, cool, add 1tsp vanilla extract and  few drops of caramel flavor(optional)

Tools you need
Pink, white, blue yellow, green, red, green fondant, I used Pink Gel Good Color by Wilton to color fondant pink. Rest of the fondant was colored with Americolor Brand Food Colorings
Clay Extruder
Pastry Wheel
Pasta Multi Strip Cutter (optional)
Paint Brush
Small Spatula 
Round Piping Tip Wilton 12
Drinking Straw
Stitching Tool
Edible Frosting Sheet  White- by Wilton
Edible Marker - FooDoodler
Exacto Knife to cut out letters
Corn Starch and crisco on hand, when working with fondant

 Be sure visit Munchkin Munchies and learn how to make this perfect Fairy Bread Cake

Content & Photography © Haniela's, All rights reserved