Here’s a good one for when you’re short on time. I used this quick mix chocolate cake to make two event cakes I had planned, and even had enough batter left over to make a few cupcakes.
Here’s a peepy:
The first was my Dad’s birthday cake:
I figured he needed something a little more masculine than my usual. So I chocolate coated some strawberries (mainly for me *wink*) and piped little jackets on them.
I had serious chocolate piping issues. It just didn’t go right at all and the final effect was, well, crappy. But lets ignore that.
Let’s also ignore that fact that the words look like they were written by a 2 year old. Whose idea was it to put the strawberry on before piping? Oh, yeah, that was mine.
But yay, strawberries!
And here’s one of the inside:
The cake is coated in chocolate ganache. In the middle is a layer of double cream.
And now for the Halloween Ghost Cake
Here’s one of the simplest cakes you’ll ever see:
The spider decided to make it even more Halloween themed, apparently.
Time to cut the cake!
He didn’t seem particularly happy about it…
I couldn’t be bothered photographing the inside, but it is the same as above, except it has an additional layer of double cream. And two fondant covered finger biscuits for armies. And chocolate buttercream under the marshmallow fondant.
And finally, the Cookies and Cream Cupcakes.
This was a botched up rush job born of a bowl full of leftover batter. And the fact that I happened to stumble upon some mini ores in the supermarket.
It wasn’t until I opened them I realised how little they actually were. There is so much more fun to be had with these.
The icing is a buttercream of sorts, except I substituted the milk some of the butter for double cream, and folded in some grated chocolate and crushed ores.
Some time soon I am going to toy with this idea a little more.
For now, you can has recipe?
I made two quantities of this:
Quick Mix Chocolate Cake
1 cup (135g) s.r. flour
1 tsp baking powder
½ cup (100g) caster sugar
½ cup (125g) soft butter
1/3 cup milk
2 eggs (60’s)
2 tbsp cocoa (blended with 2 tbsp boiling water)
1. Preheat oven to 180°C
2. Place all ingredients into an electric mixer or bowl
3. Beat at medium speed for 3 minutes
4. Pour into prepared pan
5. Bake for 40-45 minutes