![]() Using a spatula start applying a layer of butter cream, I use an angled spatula and run it under water to help smooth the icing.Ĥ. Place a small amount of icing onto your cake board, position the cake on the board.ģ. Once the cake is completely cool, use a sharp serrated knife to level the top and sides of the cake trimming of any excess.Ģ. Your butter cream should look really fluffy and colour should have changed from yellow to whitish.Ģ Medium size bags of chocolate M&M’s or chocolates of your choiceġ. I allowed the mixture to cream for about 4 minutes on high speed, in between, I was scraping down the bowl. Using a spatula scrape the sides of the bowl and cream the mixture whilst adding water. In your mixer cream the butter, sugar and vanilla extract until incorporated. Once cooked, remove from the oven and let it sit in the tin for 5 minutes before transferring it onto a wire rack to cool down.ġ. Use a cake tester or toothpick to check that the cake is cooked, the Pick should be clean.ħ. Bake the cake in the middle shelf for 65-75 minutes. Pour the remainder of the batter into the tin.Ħ. Place one cake pop in the middle of the tin. Take your cake pops and arrange them in a circle as shown in the picture. Pour some batter into the tin, enough to line the bottom of the tin. Fold in the flour until incorporated but do not over mix.ĥ. Cream margarine and sugar until creamy and fluffy, add eggs bit at a time mixing thoroughly after each addition. Grease your 10 inch cake tin, I use cake release spray. Pre heat oven to 180 degree C or 160 for fan. ![]() Once they have cooled down completely, use a sharp knife to carve off excess batter leaving a smooth round cake pop.ġ. Transfer onto wire rack and allow them to cool.ĩ. You may need to use a sharp knife just to assist lifting the cake pops from the sides.Ĩ. Once baked remove from the oven, leave for 5 minutes before removing the cake pops from the tin. Spoon the mixture into the cake pop pan, cover and bake in the oven for 15 minutes.ħ. Half the batter in two bowls, in one half stir and mix yellow colour and other half mix in the blue colour.Ħ. If it’s curdles, add a tablespoon of flour and mix into a smooth mixture.ĥ. ![]() Add the egg and whisk into a smooth mixture. Cream the butter and sugar until creamy and fluffy, mixture should change from a yellow to a whitish colour.ģ. Grease and flour the cake pop pan, tap the excess flour off.Ģ. Pre heat the oven to 160 degree C or 140 for fan assisted. Please note there are various stages to preparing this cake so please read each section of ingredients and method.ġ. To do this I used coloured sugar paste and various tools. This post will not demonstrate how I made the Minions. A cake that is effective yet soft, moist in texture and delicious in taste, what more could you want? I was also very pleased that I could use my Nordicware cake pop pan absolutely brilliant. Honestly, making this cake was so much fun, my son helped with the decorating and when it was cut, the look on the kids face was amazing. That’s when the idea of this cake came round, obviously to make it slightly different, the thought of cake pops hidden inside the cake seemed fun and achievable. ![]() Whilst recovering from an operation the design had to be something that can be prepared before hand and assembly of the cake should not take long. This years theme was the Minions, he is a Despicable me fanatic and finds the minions absolutely hilarious. Well in a way I’m lucky as my Son would gracefully tell me the theme and stick to it, makes it a bit easier for preparing and hand modelling sugar craft designs. I’m sure many parents reading this go through the whole “the type of Cake I want for my birthday mummy is.” 6 months before their Birthday and it changes several times before they settle on an idea. Two birthdays in a space of one week wow definitely exhausting but the smiles of happiness and content over rule this exhaustion any day.
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