Tuesday, April 9, 2013

Bejewelled Ballerina Birthday Cake

Blue Velvet Cake with Double Chocolate Cake Pop Trufflesa

At my work we have a birthday cake buying schedule, and this week I was on task to bake for my beautiful dancing colleague. I decided to make a sparkly white and turquoise cake to represent a jewel and Tiffany blue colour theme.

The cake batter was dyed using Wilton gel colours, in a combination of blue and green colours. I didn't get the Tiffany colour perfect, but I'm pretty happy with how it turned out.

It was a really fun cake and I'm really happy that it brightened everyones day. Well, those that were lucky enough to get a slice!

Blue Velvet Cake with Double Chocolate Cake Pop Truffles

Double chocolate cake pop truffles
Makes 20 -25
2 cups cake crumbs
1/2 tub dark chocolate betty Crocker Frosting
1 pack Nestle White Chocolate melts
Silver sprinkles

Blue Velvet Cake with Double Chocolate Cake Pop Truffles
1. Combine cake crumbs and frosting using a large rubber spatula. Wet your hands with ice cold water and then roll the mixture into balls and place onto a tray lined with baking paper. Cover tightly with cling wrap and place in the freezer.
2. Once balls are frozen (mine stayed in for a week) melt chocolate melts in a glass bowl as per instructions on the pack. Place sprinkles in a small shallow bowl.
3. Use a toothpick to stab each ball and dip into the chocolate. place back onto the tray. Once the first layer of chocolate has set, remove the toothpick. Dip each ball in the chocolate again to cover the hole on the top from the toothpick and dip in sprinkles.
4. Place on tray to set. Once all are done place the tray, covered tightly, into the fridge until it's time to assemble and serve the cake.

Blue Velvet Cake with Double Chocolate Cake Pop Truffles

Cheat's Blue Velvet Cake 
1 box Betty Crocker Vanilla Cake (prepared with milk, coconut oil and large free range eggs)
1/4 tsp Wilton blue gel food dye
1/4 tsp Wilton green gel food dye
1 tub vanilla betty Crocker Frosting
1/2 cup icing sugar mixture
1 tsp rose water essence
Blue Velvet Cake with Double Chocolate Cake Pop Truffles

1. Preheat oven to 160C/180C fan forced. Line two 20cm round tins.
2. Prepare cake mixture, Add blue and green dyes to cake mixture in turns until you get the desired colour.
2. Pour evenly into the two tins and gently tap tins on the counter to prevent air bubbles.
3. Bake for 15 - 20 minutes until cakes spring back to the touch.
4. Remove from oven, cool in tin for 5 minutes.
5. Invert cakes onto cooling racks until completely cool.
6. Use a whisk to add icing sugar mixture and rose water to frosting from packet and tub.
7. Place cakes with tops facing together and use a thin layer of frosting between the layers.
8. Place a skewer through the middle of the two cakes to keep them in line until serving.
9. Use an icing knife or metal spatula to add frosting to top and sides of the cake. Start with a large dollop in the centre of the top and "push" it to the edges, never allowing it to get too thin, this should prevent "crumbing". Place large dollops on the upper edges and push downwards for the sides.
10. Place in fridge to set frosting.
11. When ready to serve arrange the cake pop truffles on top of the cake, don't forget to remove the skewer.
Blue Velvet Cake with Double Chocolate Cake Pop Truffles

Ella xx

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