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| Cricket Cake |
The cake was a three layered chocolate sponge. The bottom half was sandwiched together with chocolate butter-cream and the other half with ganache. I also spread ganache all over the top and sides then dusted the top with cocoa powder.
The cricket ball is also chocolate cake that I made in a bowl but covered with coloured ready to roll icing and the stitching is in white chocolate. The stitching was going to be perfect, I was going to use my ultra thin piping bag to make the line's thin and accurate. But I made the chocolate too thick at first and it got stuck in the damn nozzle :@ my bad luck is still hanging round it seems. I just couldn't wash it out or anything. So in the end had to use a toothpick to make the thin lines of chocolate. Didn't want to use my regular piping bag because then the lines would have been too thick.
Anyway, I used the thickened chocolate to make the cricket bats and used sugar-paste for the handles. And then of course, stuck chocolate fingers all round the edges.
Was the most chocolatey yummy cake I've ever made. I'm going to experiment with using two fillings for one cake more often.
Though with all that chocolate, butter, sugar and cream that one slice is probably 1000 calories :-p. Good thing I don't like eating cake all that much.
Plus, I had a lovely afternoon with the family and had fun playing Just Dance 2 on the wii with my 5 year old nephew :-)
Just in case you're interested, here's the recipe for super yummy ganache:
275g chocolate
250ml double cream
50g unsalted butter
Put chocolate and butter in a bowl. Put the double cream in a pan and bring to the boil. Then pour over the chocolate and butter and stir gently until it's all melted and blended. Try not to make bubbles. Then put in the fridge to cool and thicken. Then try not to eat it all before you put it on your cake :-p
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