My hubby woke up @ 3am to find himself wide awake when he saw this cake and decided to take some photos for me instead slumbering back to the bed.
It is a theory that has come true for this cake as I always want to make a delicious yet "good looking" cake without using fondant/sugar paste. It is also a good lesson that helps me conquer my fear of working on chocolate. It is not easy to temper it the right way and hot weather like Singapore makes it a no no for a home baker – I used to persuade myself!
I cast the chocolate on the surface of a aluminium foil placed and supported in a bowl. The "tempering" process was rather smooth this time compared to last year when I did the "Transformer Cake", partly due to the use of a newly purchased, “chef-grade” digital thermometer + many hours studying and reading the chocolate making book that I bought for myself. I was very happy to see the glossy finishing when it was done and hear the “snapping sound” as a small piece broke in my month while I tasted it – a simple way to test if the tempering is done correctly. It tasted good too as I used some 70% cocoa chocolate. The rest is filled with mocha cream and topped with Butter cookies fingers, lychee eye balls and last but never the least, the bloody raspberry coulis.
It is a theory that has come true for this cake as I always want to make a delicious yet "good looking" cake without using fondant/sugar paste. It is also a good lesson that helps me conquer my fear of working on chocolate. It is not easy to temper it the right way and hot weather like Singapore makes it a no no for a home baker – I used to persuade myself!
I cast the chocolate on the surface of a aluminium foil placed and supported in a bowl. The "tempering" process was rather smooth this time compared to last year when I did the "Transformer Cake", partly due to the use of a newly purchased, “chef-grade” digital thermometer + many hours studying and reading the chocolate making book that I bought for myself. I was very happy to see the glossy finishing when it was done and hear the “snapping sound” as a small piece broke in my month while I tasted it – a simple way to test if the tempering is done correctly. It tasted good too as I used some 70% cocoa chocolate. The rest is filled with mocha cream and topped with Butter cookies fingers, lychee eye balls and last but never the least, the bloody raspberry coulis.
I must thank Karen who has faith in me to design this cake. She said in a FB message, "Hiyo, is for Halloween so, any Halloween design will be good.. Shall leave the design to you =) I dun mind surprise.. " The last sentence is a powerful one (the same pleasant challenge the food critic in Ratatouille engaged the chef rat in) as it pushed me on to search for the X factor for this cake.
The feedback: "We've enjoyed the disgusting cake.. they're saying indeed spooky just by looking at it, but yummy yummy delicious". Glad that even her mom who isn't a chocolate fan loves the texture and taste of the cake.
I'm proud to say that I've overcome some fear (of playing with chocolate) along the way. I carry on learning and mastering some new skills in the process of my cake making journey. The more I get into it, the more I find myself inadequate. Way to go…for now, a pat on my shoulder is most needed ;>
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P.S Happy to see the smile on the Birthday "boy's" face!!!
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