Icing Sugar
Icing sugar can also be...
- Ingredients
- Method
Ingredients
Cakes
- 250g white chocolate
- 6 cups flour
- 2 tbsp baking powder
- 1 tsp salt
- 450g softened butter
- 3 ½ cups Chelsea White Sugar
- 8 eggs
- 1 ½ tsp vanilla essence
- 2 cups milk
Choc Buttercream
- 1 cup butter
- 3 cups Chelsea Icing Sugar
- ¼ cup whipping cream
- 1 tsp vanilla essence
- 150g dark chocolate
Ganache
- 1 cup cream
- 750g white chocolate
- Pink powder food colour
Chocolate Brushstrokes
- 250g white chocolate
- 250g dark chocolate
Chocolate Flower
- 500g white chocolate
- Silver cachous to decorate
Chelsea Products in Recipe
White Sugar
The uniform size of the...
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Method
Preheat oven to 170 : °C.
Grease, line and flour 3 x 22cm round cake tins.
Cakes : Break/chop chocolate into small pieces and place in a microwave-safe bowl. Heat in the microwave at 50% power for 1 to 1 1/2 minutes, until melted and smooth; stir after every 30 seconds and ensure that this doesn't overheat. Once done, cool for 10 minutes.
Combine flour, baking powder and salt. Set aside.
With an electric mixer, beat butter at medium speed for 30 seconds. Slowly add Chelsea White Sugar and beat until well combined. Reduce to low speed and add eggs one at a time, beating well after each addition. Add vanilla and mix in well.
With the mixer on low speed, alternately add flour mixture and milk, mixing until just combined.
Gently stir in white chocolate.
Pour batter into prepared cake tins, dividing evenly. Bake at 170
°C for 20 minutes. Use a toothpick to see if it comes out clean. If so, the cakes are cooked.
Choc Buttercream : Melt the chocolate in a bowl, over a pot of boiling water. Once melted, let it cool to room temperature. Place softened butter in a bowl and sift Chelsea Icing Sugar over top. Starting slow, mix until well incorporated and then beat until fluffy (approx. 1 - 2 minutes).
After the bowl has been scraped, add cream and vanilla. You can stir in the melted (& cooled) chocolate.
Turn your mixer to medium-high and beat for 3 to 4 minutes.
Ganache : Warm the cream, then break chocolate roughly and stir it in the cream. Stir well.
Chocolate Brushstrokes : Coarsely chop up both dark and white chocolates. Place 2/3 of the chocolate in 2 double boilers over gently simmering water. Ensure the water does not ouch the bottom of the double boilers or your chocolate may overheat and lose its shine and smoothness.
Melt the chocolate until the temperature reaches 45°C on a cooking thermometer. Remove the chocolate from the heat and stir in the remaining 1/3 of chocolate; stir with a spatula from time to time. Keep stirring the melted chocolate until it cools down to 27°C, and return to heat, stirring gently until the chocolate reaches 32°C.
Once the chocolate is smooth and shiny, it is ready to be used.
Brush the tempered dark chocolate onto baking paper and then set aside to cool.
Use some tempered white chocolate for white brushstrokes, then add pink powder food colour to white chocolate to make some pink brushstrokes. Use the rest of the chocolate for moulding chocolate flower. Leave to cool.
How to assemble: : Layer cakes together with buttercream, and also coat outside. Smooth edges.
Drip pink ganache over top then decorate with chocolate brushstrokes and flower.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
What did you think of this recipe?
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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