This is my first decently
decorated cake. I am calling this decent, so you should imagine how scary my
earlier attempts would have been. I made this cake for my son’s 2nd birthday
yesterday. I am terribly poor at cake decorating. I am just not patient enough.
I took it slow this time, planning and making things ahead of time. I baked the
cake and prepared the frosting and ganache a day earlier. The previous night, I
had to cut, fill and frost the cakes and that took me nearly 2 hours. My kids
woke up before I could finish, so I had to shove everything in the fridge and
finish the next morning. I hardly slept, I kept dreaming of trimming, piping and
smoothing the cake. I am pretty happy that 4 out 5 recognized it as a teddy
bear. The 5th called it a Mickey Mouse which is still close enough. The
Vanilla cake recipe is Martha Stewart’s and is a definite keeper. The cake
tastes wonderful and is a great basic cake that would go well with just about
any frosting. Making the cake was straight-forward and was the easiest of the
steps.
There are 2 round cakes here. One
makes the face of the bear. The other cake I used to cut the ears and snout of
the bear. I cut the round cake in half and filled it with vanilla buttercream.
I used chocolate ganache to cover and frost the top and sides of the cake. I
mixed a little bit of the chocolate ganache with the vanilla buttercream to
tint it to a light beige shade which I then used for the snout, eyes and inside
of the bear’s ears. You’ll need just 2 colours for the bear – the light beige
and the chocolate brown. Thank god, I wasn’t making a rainbow cake. For a much
better looking bear cake, head here which is where I drew inspiration. My bear’s
mouth is too big and ill-shaped and his left eye is sort of damaged. My son
didn’t help the case; he put his little fingers into the bear’s mouth even
before I could click some pictures.
The chocolate ganache I thought
could have been thicker, but it worked quite well for covering the cake. When
left outside, when you’re decorating for prolonged periods, the ganache tends
to warm and get a bit runny, so you may have to refrigerate the ganache in
between. But the ganache tasted heavenly. Yuvi (my son) enjoyed squishing the
bear’s nose and licking all that chocolate. He looked like a little bear
himself.
Prep time: 30 mins for cake – 2-1/2 hours for the decorating
Cooking time: 40-50 mins
Serves: 15-20
Ingredients for the
Vanilla Cake
Flour – 2-1/2 cupsButter – 1 cup
Sugar – 1-1/2 cups
Baking powder – ½ tsp
Baking soda – ½ tsp
Salt – 1 tsp
Eggs – 2
Egg yolks – 3
Vanilla essence – 2 tsp
Buttermilk – 1 cup
Ingredients for the
Chocolate Ganache
Cream – 250 mlChocolate 250 gm chopped into tiny chunks
Ingredients for the
Vanilla Buttercream
Butter – 1 cupIcing sugar – 3 cups
Vanilla essence – 1-1/2 tsp
Cream – 1 tbsp
Method
1. Preheat
oven to 350 F (180 C). Grease and flour 2 9 inch round cake tins. Tap out the
excess flour. Set aside.
2. Sieve
flour, baking soda, baking powder and salt twice. Set aside.
3. If
you don’t have buttermilk, from a cup of milk, measure out 1 tbsp milk and
replace with 1 tbsp vinegar. Let stand for 5-10 minutes. The milk will thicken
during that time and your buttermilk will be ready to use.
4. Cream
butter and sugar in a large bowl till pale and creamy – about 4-5 minutes. Add
eggs and egg yolks one at a time and beat well after each addition. Add vanilla
essence and beat.
5. Add
the flour mixture and buttermilk alternately starting and ending with flour and
beat just until the flour is incorporated. Divide the batter between the 2 cake
tins. Bake for 40-50 minutes or till a toothpick inserted into the centre comes
out clean.
6. Let
cool in pan for 15 minutes. Then turn onto a rack and let cool completely. Wrap
in plastic and refrigerate for a few hours or overnight.
7. For
the chocolate ganache boil cream till it bubbles around the edges. Pour boiling
cream over chopped up chocolate and stir till the chocolate melts and it is
lump free. Refrigerate for 4 hours or overnight. Before using the ganache,
remove from refrigerator and whip for 1-2 minutes till smooth.
8. For
the vanilla buttercream, beat butter till pale and soft about 4 minutes. Add
icing sugar 1 cup at a time and beat till the sugar is incorporated and it doesn’t
taste grainy – about 10-15 minutes in all. Add vanilla essence and beat. Add
1-2 tablespoons of cream and beat till the frosting is your desired
consistency.
9. To
assemble the teddy bear cake, place one round cake on a cake board or cake
stand or whatever you’re going to serve it on. This will be the face of the
bear. You won’t be moving this part of the cake later on, so choose a surface,
cover with foil if desired and place one cake on this with enough space above
this cake for the ears.
10. Remove
the frosting and ganache from the refrigerator, and gently whip the two
separately and keep ready. Add a tiny bit (1/2 tsp-1tsp) of ganache to the
vanilla buttercream to tint the buttercream a light beige colour.
11. Carefully
slice the cake horizontally in two. Place the top half on a plate. On the cut
surface, spread a thin crumb coat of vanilla butter cream frosting to seal in
the crumbs. Then fill with some more frosting to about 1/8 inch thickness. Then
place the other half of the cake on top, cut surface down and gently press. Use
a spatula to remove any buttercream that may have squished out the sides now.
12. Wipe
the spatula clean and spread a thin layer of the chocolate ganache all over the
top and sides of the cake. You’re painting the bear’s face brown. Once
completely covered, refrigerate for 15-20 minutes.
13. In
the meantime, take the other cake and cut the ears and snout of the bear. I
used a lid as a guide to cut out the snout. For the ears, I just cut them by
judgement. The ears are U shaped. Use an up and down sawing motion to cut the ears
and snout. A thin bladed knife works well. You’ll still have crumbs all over, don’t
worry, you’ll be frosting and sealing them all.
14. Spread
a thin layer of chocolate ganache on the top and sides of the ears and snout
and refrigerate for 15-20 minutes.
15. Freeze
about 3-4 tablespoons of the chocolate ganache to make the eyes and nose of the
bear.
16. Fill
a piping bag with the remaining chocolate ganache and fit with a
multiple-opening (grass) tip or star tip. Refrigerate the piping bag till use.
17. Remove
the crumb coated cakes from the refrigerator. Use the vanilla buttercream frosting
to glue the cut out ears of the bear. Place the round snout over the face at
the base. Spread a thick layer of vanilla buttercream frosting on the top and
sides of the snout. Make oval shapes for eyes with the vanilla buttercream
frosting. Use the vanilla buttercream frosting to colour the insides of the
bear’s ears.
18. Use
the piping bag to pipe the hair. With a star tip (which I used), hold
vertically, squeeze and slowly release pressure as you lift the piping bag up. This
will produce elongated stars. Cover the face entirely with piped chocolate
ganche.
19. Remove
the frozen ganache and very quickly shape 2 round balls for the eyes. 1
triangular nose and a mouth with your hands. Ganache melts quickly, so work
fast.
20. Refrigerate
the cake till serving time. Remove from refrigerator about 20 minutes before
serving time.
Notes
1. If
you don’t have a cake board, you can make it at home like I did. Cut one side
of any big cardboard box (mixie, induction stove package boxes would be just
the right size) to get a rectanglular/square surface. Check if this fits in
your fridge. Use aluminium foil to wrap the board. Fasten with cellotape on the
underside. Your cake board is ready to use.
2. Cut
the cake after it’s been refrigerated. Chilled cakes are easier to cut and are
less crumbly.
3. The
ganache is tricky to work with. If you think it’s gone too soft and doesn’t
hold a shape when piped, just refrigerate for some time – piping bag and all.
4. Same
with the cake. If it’s too crumby, just refrigerate for some time.
5. All
this cutting, frosting, chilling needs patience. So if you think you’re losing
it, refrigerate everything and rest for some time.
6. You’ll
use only half of the buttercream frosting. Refrigerate the remaining frosting
and use to frost cupcakes or sandwich between cookies. You could halve the
buttercream recipe if you don’t want extra frosting.
The cake looks nice. The taste was awesone especially the combination of vanilla cake and Chocolate Ganache was out of the world. Keep continuing the good work.
ReplyDeleteLovely cake :)
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