Another challenge for Vessy’s kitchen – a chocolate cake in the shape of Hello Kitty!
Of course, the cake is for a little girl’s birthday party. She is gorgeous and happy 9 years old, daughter of a friend of mine!
I decided to bake 3 chocolate layers, and assemble them with mascarpone creme. Since it’s a girly cake, I colored the creme with pink gel coloring.
Then I covered the cake with white fondant.
The recipe for the chocolate layers below is for one 26 sm layer, but the layer becomes thick so you can cut it in two, so actually it becomes two 26 sm. layers…. Since for this cake I had to bake rectangular layers in order to cut them in the right shape after that, I made the same quality as described below, but I baked each of the three layers I needed separately (so, I tripled the recipe) . My rectangular baking dish was much bigger that a 26 sm. (it is 25 sm x 36 sm ) cake dish but this proportions came out perfect, cause the layers became little bit thinner, which is good since I wanted to have three of them and I did not want to have to cut them.
You can use the proportions which fit best in your idea and cake dish.
The Chocolate Layers
Adapted from www.gracessweetlife.com
Ingredients for 26 sm. cake
100 ml water (or coffee – I used water, cause the cake is for a little girl’s birthday, so coffee is not appropriate)
120 ml. vegetable oil
50 grams (1.8 oz) unsalted butter, chopped
50 grams (1.8 oz) cocoa, sifted
300 grams (10 oz) all-purpose flour, sifted
1 teaspoon baking soda, sifted
440 grams (12 oz) powder sugar
2 large eggs
175 ml buttermilk
1 teaspoon pure vanilla extract
Preheat oven to 170° C (356° F). Lightly grease one, 26 cm round cake tin (or other shape of your choice).
Place the water, butter and olive oil in a small saucepan over medium heat and stir until the butter has melted, then set aside.
Sift the flour,baking soda, powder sugar and cocoa into a large bowl. Whisk to combine well.
Add the butter mixture and whisk to combine using a rubber spatula. Add the eggs, buttermilk and vanilla and whisk to combine.
Bake for 40 to 45 minutes or until a tooth pick inserted in the center of cake comes out clean.
Let it cool completely on a wire racks. Do the same for all three layers.
500 grams (18 oz) mascarpone cheese
500 ml. heavy whipping cream
100 grams (3.5 oz) powder sugar
1 tea spoon pure vanilla extract
Coloring gel (optional)
First of all whip the heavy cream in a large bowl.
In another bowl add the mascarpone cheese, vanilla extract and the sugar. Mix until fluffy.
Add the mascarpone cheese to the creme and mix well until all the ingredients are well incorporated.
Tip: If you want to color your creme, just add a bit of the coloring gel and mix until you achieve the right color.
To assemble the cake:
Place the first layer on a large cake plate.
Using an offset spatula spread a layer of the mascarpone creme on top. Lay the second layer on top of the first and spread another layer of the mascarpone creme. Add the third layer and repeat.
After you assemble the layers with the creme is time to cut them in the desired shape, using a sharp knife.
I used a paper template – make sure to use harder paper, because it will be much easier for you when you cut the layers.
Frost the sides of the already cut cake with the remaining creme, as you try to remove as much crumbs as possible. Don’t try to make it look good, cause we will cover it with fondant after, your most important job now is to crumb coat it. Using a crumb coat will allow you to finish frosting and decorate with much better results.
Refrigerate the coated cake until the frosting becomes firm. If you touch the surface and leave a fingerprint, it’s not ready to work with yet. Refrigerate it at least for an hour. I left mine overnight in the fridge, to make sure it is perfect for covering with fondant.
For the fondant:
I used about 2 kg to cover my cake.
Tip: it is always better to roll more fondant, than to have to add more, after you have rolled it.
You can improvise and use your imagination for decorating the cake everything is possible
P.S. Sorry i don’t have much pictures, I was sooo tired when was taking them! Next time hopefully I will have a picture of a slice