Saturday, March 24, 2012
I can't believe you made that cake! Baking with Nicole.
Easter Story Continued-Matthew 27:51-55 At that moment the curtain of the temple was torn in two from top to bottom. The earth shook and the rocks split. The tombs broke open and the bodies of many holy people who had died were raised to life. They came out of the tombs, and after Jesus' resurrection they went into the holy city and appeared to many people. When the centurion and those with him who were guarding Jesus saw the earthquake and all that had happened, they were terrified, and exclaimed, "Surely he was the Son of God!" Many women were there, watching from a distance. They had followed Jesus from Galilee to care for his needs. Among them were Mary Magdalene, Mary the mother of James, and Joses, and the mother of Zebedee's sons.
I can't believe you made that cake!
7 oz butter softened
7 oz caster sugar ( I used regular sugar)
5 oz plain flour
2 1/2 oz cocoa powder
pinch of salt
2 teaspoons baking powder
Preheat oven to 350 degrees.
Grease & flour an 8" in round cake pan. Cream together the butter and sugar until they are pale. Add half the eggs and half the flour and mix well. Add the rest of the eggs, flour, cocoa powder, salt and baking powder and beat for a minute or two. Pour into your prepared pan and bake for about 30-40 minutes. (Our cake took just about the whole 40 minutes.) Bake until a toothpick comes out clean. Leave to cool in the pan. We left ours to cool and went out for lunch. When they were cool enough I covered with foil and left out overnight.
Butter-cream frosting ingredients-
9 oz softened butter
1 lb 2oz icing sugar (confectioners')
3 1/2 oz good dark chocolate (we used Nestle's dark chocolate chips) melted and cooled
just a splash or two of half and half to thin as needed
Place the butter and icing sugar in a bowl and beat until the mixture is fluffy. You might need to add some half & half or milk just to help it mix well. Add the cooled melted chocolate and beat until all well combined.
4oz white chocolate melted
4oz milk chocolate melted
9 oz bittersweet chocolate melted
We made the chocolate chard's in between making the frosting and frosting the cake. Melt each chocolate in separate bowls using the microwave in increments of 20 seconds. Stirring until smooth.
On a cookie sheet, place a piece of wax paper and drizzle the white chocolate all over, refrigerate till harden about 10 minutes or so. Take out of refrigerator and drizzle the milk chocolate over the white, refrigerate for another 10 minutes or so or until harden. Take pan out of refrigerator and spread the bittersweet chocolate over the drizzled chocolate, covering all the chocolate and again refrigerate until harden. When all is harden well, break into good size chard's to cover the edges of the cake. Leave in the refrigerator until ready to decorate the cake.
Assembling the cake-
At least 1 quart of strawberries, remove tops, wash, dry and slice.
Cut the cake in half. Place one layer on plate and spread with some butter-cream frosting. I like a generous helping of frosting in between the layers. Just make sure you have enough left to frost the whole cake. Place the second layer on top and lightly coat the top and sides with some more of the butter-cream frosting. Refrigerate until the frosting is firm. Once the frosting is hard to the touch remove and frost the cake with the rest of the frosting. Gently place the chocolate chard's around the cake. Top with the strawberries. Refrigerate, take out about an hour or so before serving...
Posted by Sonya at 2:10 PM