Hey kids! So you may (or may not) have noticed we’ve been a bit posting-lite of recent…
Well the thing is, we have a job, and a life and grown-up stuff and erm…Skyrim, so Wondercat has been demoted to “when we have some time spare”. Soooooo, having the week before Easter off work and a new kitchen on the verge of completion means it’s time to crack open the self-raising and turn the Kitchenaid up to 5!
It was our dear friend, the fabulous Miss Ayesha’s birthday so what better way for the new kitchen to lose it’s cake-ginity? (It beats drunk on a Saturday night with a dodgy batch of cupcakes…oh, we went to our bitter place of regret again)
Miss A requested a chocolate and cinnamon flavoured cake…she also mentioned a colour scheme but we sort of disregarded that and free-styled…we wanted to make something like the lady herself; striking, glamorous, exquisite and sophisticated.
Behold the “Miss Ayesha”!
We can’t take all the design credit as it is based on a design we found on Google University…but I think ours is prettier!
The cake was a chocolate, cinnamon sponge with a touch of ginger and nutmeg…it was nice and moist due to our new Wondercat sponge recipe (the secret ingredient: Dairy Milk Philly!)! It was split in to three layers and filled with Fortnum & Mason marmalade, a chocolate ganache (75% cocoa) then glazed with a maraschino and cinnamon syrup before coating with vanilla flavoured fondant.
We used white fondant which was painted on top in gold mixed with a bit of yellow (it did dry the icing a little making it crack a bit…something to work on), the sides were painted in red mixed with fuchsia lustre and the piping work was a dark brown royal icing using size 1, 1.5 and 2 piping tips.
Hopefully we’ll get a chance for some Easter baking (we are itching to make some hot Atheist “A” buns) and manage to post about them…but Alduin ain’t going to kill himself.
Simon is 35 on Tuesday but due to our busy schedules (dahhhhhhhhlings) we had birthday cake today!
As we had a lot on this weekend Si let us off the hook as we originally were making a Necronomicon cake for him. He decided on a forêt noire to save us some time; save us some time!! Don’t think so!
We used the recipe from The Fundamental Techniques of Classic Pastry Arts which involved making:
- Génoise sponge
- Creme d’Or
- Kirsch syrup
- Cherry compote
- Creme Chantilly
- Tempered chocolate
Now let’s rewind back a day to the many hours of whisking, screaming, stamping and bowl licking that made us miss the Manchester Pride Parade! (the licking did help ease the pain)
Let’s come back to the hazy present (please imagine swirly sounds and smoke machine) and finishing the cake with a big fat hangover. This is why the finished product doesn’t really do justice to the work involved…I cracked the chocolate cup so lost interest, made a shitty pattern with chocolate shards so ended up literally throwing chocolate pieces at it.
Note to self: Always plan final design and don’t scratch your ass with a hand covered in melted chocolate.
So not the prettiest of the cakes we’ve made but it tasted real, real, reeeeeal good!!! (Oh GOD! The carbs! All the carbs!!!! *shouted through face full of cake*)
Annoyingly, I couldn’t get a good shot of the inside layering, in the one shot I did someone has obviously been indulging in cherries outside their slice zone!
RESPECT THE SLICE ZONE!!!