Sunday, November 22, 2009
Last month the Daring Kitchen had a cake decorating challenge that I entered. I wanted to do something different and this is what I came up with. If you won you would go to the New York Cake Convention thanks to the US Confection Connection. This is a ganache covered chocolate cake with chocolate leaves and spun sugar on top. The spun sugar represents wind blowing the leaves around. I didn't win obviously but it was very fun to do. I love cake decorating and I wish I had more time and money to put into it. One day I will devote myself to becoming a decorater. Now I'll just stick to family birthday cakes. You'll see a couple coming up in the next week or two.
The ganache is 1 part cream to 1 part chocolate (by weight). Boil the cream and then pour it over the chopped chocolate, wait a few minutes, then stir till all the chocolate is melted and you have a chocolate soup. Let it thicken before pouring over the cake. If it's too thin it will just run off more than coat nicely.
For the leaves I just melted chocolate and painted them on the back of some florist greens and slowly removed when they were set.
The spun sugar was a little tricky but a neat idea. You can find tutorials online. This is one I used