What should we talk about today? There has been so much going on. I keep on baking every day, every week... and I'm loving it. This week I focused on baking different types of cakes in school. I've been making them from scratch starting one day by making the base for the cakes in masses and the next few days putting them all together. It has been great fun and to be honest I think I fall in love a little with each one of my cakes. They're all a piece of art in their own way and the ones that don't come out perfect still symbolize my path to becoming more experienced and a better cake crafter.
Anyway, on to something that might interest you a little more. This weekend was my mother's birthday and I ofcourse had the pleasure of baking the desserts for her party. She requested a rerun on the minty marshmallow fluff cake that I made this summer. She really likes that cake. It's like the smoothest textured icecream cake you've ever had and it's so easy to make. Nobody would ever know!
Frozen Candy Cane Cake
For the crust:
20 chocolate cookies/bisquits
2 tablespoons cocoa
For the icecream fluff:
5 deciliters heavy cream
1 jar of marshmallow fluff
red food coloring
For the chocolate sauce:
125 grams dark chocolate
75 grams butter
½ deciliter sugar
½ deciliter light syrup
½ deciliter water
Melt the butter, put the cookies, butter and cocoa in a food processor and mix until it's all crumbs.
Press into a springform, press some up on the sides if you wish, else just make the bottom a little thicker. Put in the freezer for now.
The icecream fluff:
Whip the cream until soft peaks form.
Mix the marshmallow fluff with some of the whipped cream until it's loose enough to easily fold into the rest of the whipped cream. Do so.
Add peppermint flavour to taste. Put about a third of the mixture in a separate bowl and save for later.
Crush the candy canes with a pestle and mortar until fairly finely crushed. It's ok if there are some larger bits.
Mix the crushed candy canes with the larger batch of fluff. Pour this mixture into the springform.
Take the rest of the mixture and add a few drops of red food coloring until nice and pink. Drop blobs of this onto the cake.
Use a knife to slightly swirl it around, mixing it with the rest of the fluff.
Put back in the freezer for atleast 5 hours but it can be made well in advance.
The chocolate sauce:
Put all the ingredients for the sauce in a pot and bring to a boil.
Stir until all chocolate has melted.
Let the sauce simmer for about 10 minutes or until the sauce thickens and gets glossy.
Personally mine never thickens while it's boiling but 10 minutes is usually good enough. You can make the sauce in advance as well and when it's time to serve just take the cake out of the freezer 5 minutes ahead of time and reheat the sauce in the microwave.
This cake is so nummy if you put the warm sauce in the bottom of a plate and put a slice of cake on top of it. The flavours in the crust really comes out then. That's all for today. Next time I'll tell you about this really nummy buttercream that I used for the biskvies that I made for my mother's party as well.