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Valentine Cake 2021

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Valentine Cake 2021

Some people think that you have to already know what you are doing before coming to my workshops. NOT SO! That is why I do them, so you can learn in a fun and stress-free atmosphere.

Last night we wrapped up our Valentine Cake Workshops and the ladies did an awesome job! These women wanted to learn something new while hanging out with friends and by the end of three hours they all had absolutely beautiful results! You will see for yourself!  

In addition to showing off the cakes from yesterday, I will share the process we went through and all the recipes we used. Before I begin, you need to know a couple of things, like the difference between fondant and rolled buttercream. 

Fondant

Stiff

No fats

Matte finish

Stable 

Can burn up the mixer

Does not always taste good               

Rolled Buttercream

Soft

Contains butter or shortening

Shiny finish

Tears easily

Kind to the mixer

Better taste

 

Another thing is that the  key to making fondant or rolled buttercream work as well as possible is having a large sheet of vinyl (in our case 2'x4') and a PVC pipe with caps to use as a rolling pin. This combination does three things:

  1. The caps double as depth gauges, allowing the fondant or rolled buttercream to be flattened to just the right thickness.
  2. The vinyl "sandwich" makes the surface very smooth and keeps the fondant or rolled buttercream from drying out or getting dirty.
  3. The vinyl helps in the application process, reducing stretching and tearing. 

About The Cake

This year's Valentine Cake is two layers of chocolate, chocolate chip, buttermilk cake, filled with chocolate ganache and strawberry jam, coated in 100% buttercream, followed by quilted, vanilla rolled buttercream, then embellished with candy clay, sugar pearls, and gold dust.

I had all the cakes baked and all the frostings mixed ahead of time in order for participants to be able to complete the cake in three hours.  If you want to make one of these yourself, here is the filling and decorating process. 

Steps

  • Make ganache.
  • While chocolate is melting, fill piping bag with buttercream. Pipe rim around first layer.
Piping buttercream
  • Stir ganache and cool 15 minutes.

Ganache

  • Using rubber or plastic gloves, knead coloring into rolled buttercream.
Kneading rolled buttercream
  • Smooth ganache onto bottom layer.
  • Add strawberry jam.

Spread ganache

  • Stack second layer on cake. Chill.
  • Finish kneading rolled buttercream.
  • Crumb coat cake with buttercream frosting.

Crumb coat cake

  • Put a thin layer of powdered sugar on vinyl.
  • Using the PVC pipe, roll out rolled buttercream between two layers of vinyl.

Rolling out rolled buttercream between sheets of vinyl.

  • Using a partner, drape rolled buttercream over the cake.
  • Quickly cut away excess.
  • Smooth rolled buttercream and repair any tears.

Applying rolled buttercream to cake

  • Using a ruler and fondant wheel, mark diagonals. 

Quilting with rolled buttercream

  • Add gold pearls to each intersection.

Embellishing quilted buttercream with sugar pearls

  • Soften candy clay and roll into a log.
  • Cut log into 1 cm. pieces then roll each into a bead.
  • Add beads to the bottom edge of the cake.

Candy clay beads

  • Add sugar pearls as beads are attached.
  • Add gold dust to a tiny bit of clear vanilla.
  • Using the paintbrush, add gold to candy clay beads.
  • When all beads are finished, roll out candy clay on vinyl.
  • Cut it into a heart shape.
  • Add heart to the top of cake.

Candy clay hears

  • Use wheel to add stitching.
  • Dust with gold.

 THE RESULTS

 Cake students

Can you believe how beautiful these are? Just remember, these techniques were new to all of these women! So what skill do you want to gain. Check out our workshop page to see what fits you and bring a friend along for the ride.

THE RECIPES

Kerith House Chocolate Cake 

In a measuring cup, combine and set aside:

  • 1 C milk
  • 1/2 T apple cider vinegar

Sift together and set aside:

  • 1/2 C cocoa (80 g)
  • 1 1/4 cplus 2 T  flour (330 g)
  • 1 t baking soda
  • 1/4 t salt
  • 1/4 t baking powder

In a mixer, cream until light:

  • 1/2 C softened butter
  • 1 1/4 C sugar (480 g)

Add one at a time:

  • 2 eggs
  • 3/4 t vanilla

With the mixer on low speed, add flour in four parts, alternating with milk. Mix until smooth. Do not overbeat.

Add:

  • 1/2 C miniature chocolate chips

 

Yield: @4C.  Use 2 C of batter per 10” heart. Make two layers.

Pour into greased and floured 10". heart-shaped baking pans lined with parchment paper. Bake at 350 for 20 minutes.

Cool in pan for 5 minutes then turn over onto a baking rack. Remove parchment paper and cool completely

For a typical layer cake, double this recipe.

 

Buttercream Frosting 

In a mixer, cream until smooth:

  • 1 C (2 sticks) butter, softened 
  • 1/2 t clear vanilla extract
  • 1/2 t butter flavoring

With the mixer on low, blend in:

  • 4 cups sifted confectioners' sugar (2 lbs) 

Add until desired consistency:

  • 2 tablespoons water or milk 

 

Chocolate Ganache

 Put  in a pie plate:

  • 4 oz (1/2 C) semi-sweet chocolate chips

Heat in microwave or double boiler until it starts to simmer:

  • 1/2 C heavy whipping cream

Pour hot cream over chocolate chips.

Cover with a lid or plastic wrap and leave undisturbed for 5 minutes.

Remove plastic and whisk until smooth. If some chocolate still does not melt, microwave for another 15-30 seconds and stir.

Cool for about 15 minutes until thick enough to use.

(From natashaskitchen.com)

 

Strawberry Jam

1/3-1/2 cup strawberry spread, straight from the jar. 

 

Rolled Butter Cream

In a stand mixer, combine:

  • 1 C light corn syrup
  • 1 C shortening

Add:

  • ½ t popcorn salt
  • ½ t butter flavoring
  • ½ t clear vanilla
  • 2 lb powdered sugar

To prevent the mixer from overworking, as soon as frosting is combined, stop the machine and work it by hand.

Add coloring. Use just a little at a time. Color intensifies over time.

 

Wilton Candy Clay

Melt  according to directions:

  • 7 oz melting chocolate

 Add and stir to blend:

  • 2 T plus 2 t C light corn syrup

Turn out onto waxed paper and let set at room temperature to dry. Wrap well and store at room temperature until needed. It works best if hardened overnight. To use, knead small pieces at a time until soft.

 

Sugar Pearls 

 

 

 

 

 

 

 

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