Foody Thursday - 3D Guitar Cake
I have a very special treat for you today - we will learn how to make a 3D fully decorated cake, with all the recipes and techniques. So sit back and enjoy!
I am using Polish Honey Cake as a base of most of my 3D cakes. Really easy to make, just carefully measure all the ingredients.
100 g. butter
1/2 cup sugar
1 cup honey
3 eggs
1 tsp baking soda
2 and 1/2 cup all purpose flower
1. In a large bowl combine butter, honey and sugar and heat up using a double-boiler method until sugar dissolves and butter melts.
2. Let the mixture cool for 10-15 min, then add eggs, soda and sifted flour. Mix well, do not try to add extra flour!!! Place in a fridge for 2-3 hours or even overnights
3. Make a drawing of your future cake on a baking paper.
4. Place a second sheet of baking paper over your drawing - you will be able to see the contour well.
5. Start spreading honey dough following the contour. Use your fingers or spatula. The dough would be very sticky - place your fingers or spatula in the bowl of cold water from time to time.
6. At this stage the shape does not have to be perfect
7. Pre-heat oven to 200 C. Place your guitar shape with the baking paper on a cookie sheet and bake for about 10 min - edges will start turning light brown.
8. For this cake I made 3 pieces. You could make more or less, depending on a cake shape
9. Set your baked pieces aside and prepare cream.
Cream:
500 ml 30% sour cream
500 ml 35% heavy cream
3/4 cup icing sugar
10. Place all the ingredients in a large bowl and beat till steady peaks. Save 2 cups of cream for later and use the rest to assemble the cake
11. Using spatula spread the ready cream over the baked pieces
12. Repeat for all 3 pieces, generously cover the edges and place in a fridge for 2-3 hours
13. Take the drawing of your cake shape and cut it out. Place on top of the cake and using serrated knife cut the cake to match the shape. Now we will move the cake to the decorative cake board - I used foil covered one.
14. Remember we saved 2 cups of cream? Use it to smooth the cake all over. Honey dough is very easy to work with - use more cream or press harder to achieve a smooth perfect surface.
15. Cake is going back into the fridge and we will start working on the fondant. You could probably buy some ready made fondant, but who knows what they put in there and how long it was sitting on a shelf, since this is not a high demand product....
16. We will be using large white marshmallows - about 500 g. Throw them in a large bowl, add a splash of lemon juice and handful of gummy bears (bears are optional and they will add color, if you want perfectly white fondant, don't bother with bears). Heat up using double boiler method until fully melted, stirring often
17. Sift about 3 cups of icing sugar - and we might need to add more later, so make sure you have plenty on hand. Start kneading.
18. Add more icing sugar as needed - the fondant will need to be firm, about the consistency of your pierogies dough
19. Roll the fondant out, using lots of icing sugar and a bit of corn starch
20. Cover the cake, even out the edges, cut off excess fondant using sharp knife or pizza cuter.
21. Fun part! Decorate! Use the left overs of fondant to make decorative pieces. Paint with food color. By the way, I never add food color to the fondant, but always top paint it. Why? Saves color, top painted cakes look way brighter and you don't have to consume tons of color, as you will be using way less for top painting.
22. If the cake is leaving you home to be eaten somewhere else - box it!
23. Don't forget to snap a few pictures and share your success with me later!!!
Cheers!
Compliments of Marina Gavrylyuk
Real Estate Agent with Sutton Group Summit Realty
www.MarinaG.ca
Other Great Recipes:
Honey Oatmeal Cookies
Avocado and Smoked Salmon Terrine
Meatballs
Waldorf Chicken Salad
Booblik + Bonus Challah Bread
Chili
Cake "Mikado"
Halloween "Pumpkin" Salad
Poutine
Eggplant Rolls
Beef Stroganoff
Fish Kebabs
Apple Cranberry Pie
Raspberry Truffle Cake
Amazing Potato Bake a la Salina
Sushi
Chocolate Croissant
Traditional Russian Pie - Kulebyaka
Pierogi with Sour Cherries
Banana Bread
Dolma, or Grape Leaf Rolls
"Melting Moments" Cookies
Chicken Cutlets
Potato Pancakes!
Awesome Spinach Salad
MY SIGNATURE STEAK
I am using Polish Honey Cake as a base of most of my 3D cakes. Really easy to make, just carefully measure all the ingredients.
100 g. butter
1/2 cup sugar
1 cup honey
3 eggs
1 tsp baking soda
2 and 1/2 cup all purpose flower
1. In a large bowl combine butter, honey and sugar and heat up using a double-boiler method until sugar dissolves and butter melts.
2. Let the mixture cool for 10-15 min, then add eggs, soda and sifted flour. Mix well, do not try to add extra flour!!! Place in a fridge for 2-3 hours or even overnights
3. Make a drawing of your future cake on a baking paper.
4. Place a second sheet of baking paper over your drawing - you will be able to see the contour well.
5. Start spreading honey dough following the contour. Use your fingers or spatula. The dough would be very sticky - place your fingers or spatula in the bowl of cold water from time to time.
6. At this stage the shape does not have to be perfect
7. Pre-heat oven to 200 C. Place your guitar shape with the baking paper on a cookie sheet and bake for about 10 min - edges will start turning light brown.
8. For this cake I made 3 pieces. You could make more or less, depending on a cake shape
9. Set your baked pieces aside and prepare cream.
Cream:
500 ml 30% sour cream
500 ml 35% heavy cream
3/4 cup icing sugar
10. Place all the ingredients in a large bowl and beat till steady peaks. Save 2 cups of cream for later and use the rest to assemble the cake
11. Using spatula spread the ready cream over the baked pieces
12. Repeat for all 3 pieces, generously cover the edges and place in a fridge for 2-3 hours
13. Take the drawing of your cake shape and cut it out. Place on top of the cake and using serrated knife cut the cake to match the shape. Now we will move the cake to the decorative cake board - I used foil covered one.
14. Remember we saved 2 cups of cream? Use it to smooth the cake all over. Honey dough is very easy to work with - use more cream or press harder to achieve a smooth perfect surface.
15. Cake is going back into the fridge and we will start working on the fondant. You could probably buy some ready made fondant, but who knows what they put in there and how long it was sitting on a shelf, since this is not a high demand product....
16. We will be using large white marshmallows - about 500 g. Throw them in a large bowl, add a splash of lemon juice and handful of gummy bears (bears are optional and they will add color, if you want perfectly white fondant, don't bother with bears). Heat up using double boiler method until fully melted, stirring often
17. Sift about 3 cups of icing sugar - and we might need to add more later, so make sure you have plenty on hand. Start kneading.
18. Add more icing sugar as needed - the fondant will need to be firm, about the consistency of your pierogies dough
19. Roll the fondant out, using lots of icing sugar and a bit of corn starch
20. Cover the cake, even out the edges, cut off excess fondant using sharp knife or pizza cuter.
21. Fun part! Decorate! Use the left overs of fondant to make decorative pieces. Paint with food color. By the way, I never add food color to the fondant, but always top paint it. Why? Saves color, top painted cakes look way brighter and you don't have to consume tons of color, as you will be using way less for top painting.
22. If the cake is leaving you home to be eaten somewhere else - box it!
23. Don't forget to snap a few pictures and share your success with me later!!!
Cheers!
Compliments of Marina Gavrylyuk
Real Estate Agent with Sutton Group Summit Realty
www.MarinaG.ca
Other Great Recipes:
Honey Oatmeal Cookies
Avocado and Smoked Salmon Terrine
Meatballs
Waldorf Chicken Salad
Booblik + Bonus Challah Bread
Chili
Cake "Mikado"
Halloween "Pumpkin" Salad
Poutine
Eggplant Rolls
Beef Stroganoff
Fish Kebabs
Apple Cranberry Pie
Raspberry Truffle Cake
Amazing Potato Bake a la Salina
Sushi
Chocolate Croissant
Traditional Russian Pie - Kulebyaka
Pierogi with Sour Cherries
Banana Bread
Dolma, or Grape Leaf Rolls
"Melting Moments" Cookies
Chicken Cutlets
Potato Pancakes!
Awesome Spinach Salad
MY SIGNATURE STEAK