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Cakes

Burger Cake

Name: Burger Cake
Prep time: 2 h
Cook time: 1 h 10 min
Yield: 14
Ingredients: Vanilla Cake; 6 cups sifted all-purpose flour; 2 tbsp baking powder; 1 tsp salt; 226g unsalted butter (room temp); 350g Chelsea White Sugar; 12 large eggs (room temp); 4 tsp pure vanilla essence; 240ml milk (room temp); Chocolate Cake; 1 cup all-purpose flour; 100g Chelsea White Sugar; ⅓ cup unsweetened cocoa powder; 1 tsp baking powder; ¾ tsp baking soda; ½ tsp salt; ½ tsp espresso powder; 60ml milk (buttermilk or almond or coconut); ¼ cup canola oil (or melted coconut oil); 1 large egg; 1 tsp vanilla essence; ½ cup boiling water; Icing; 750g butter; 1.5kg Chelsea Icing Sugar; ½ cup cocoa; Water to mix; Coloured fondant for assembly; White fondant; Red fondant

Preparation

2 hours

Bake

1 hours 10 mins

Difficulty

Hard

Servings

Recipe by Stacey. Episode 10.

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Ingredients
Method

Ingredients

Vanilla Cake

6 cups sifted all-purpose flour
2 tbsp baking powder
1 tsp salt
226g unsalted butter (room temp)
350g Chelsea White Sugar
12 large eggs (room temp)
4 tsp pure vanilla essence
240ml milk (room temp)

Chocolate Cake

1 cup all-purpose flour
100g Chelsea White Sugar
⅓ cup unsweetened cocoa powder
1 tsp baking powder
¾ tsp baking soda
½ tsp salt
½ tsp espresso powder
60ml milk (buttermilk or almond or coconut)
¼ cup canola oil (or melted coconut oil)
1 large egg
1 tsp vanilla essence
½ cup boiling water

Icing

750g butter
1.5kg Chelsea Icing Sugar
½ cup cocoa
Water to mix

Coloured fondant for assembly

White fondant
Red fondant
Yellow fondant
Green fondant
Purple fondant
Brown fondant

Rice Bubble Cake
100g butter
800g marshmallow
400g - 500g rice bubbles

Raspberry Coulis

2 cups raspberries
1 ½ tbsp Chelsea White Sugar
1 tsp lemon juice

Sugar Cookie Fries

1 cup butter
½ cup Chelsea White Sugar
2 cups flour
½ tsp baking powder
½ tsp salt
2 tbsp milk
½ tsp vanilla essence

Chelsea Products in Recipe

Icing Sugar

Icing sugar can also be...

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White Sugar

The uniform size of the...

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Method

Preheat oven to 180°C. Line and grease 4 x 28cm cake tins.

Vanilla Cake : In a bowl, sift or whisk together the flour, baking powder, and salt. In the bowl of your electric mixer, with the paddle attachment, (or with a hand mixer) beat the butter until soft and creamy (for about 1 to 2 minutes). Gradually add Chelsea White Sugar and beat until light and fluffy (for about 3 to 5 minutes). Add eggs, one at a time, beating well after each addition. Scrape the sides of the bowl as needed. Add the vanilla extract and beat until combined. With the mixer on low speed, alternately add the flour mixture (in three additions) and milk (in two additions), beginning and ending with the flour. Evenly divide the batter into 2 lots and pour in 2 of the prepared tins, smoothing the tops with the back of a spoon or an offset spatula.

Bake 27 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center. Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. Remove the parchment or wax paper and re-invert cakes so that tops are right side up. Cool completely before frosting.

Chocolate Cake : Add flour, Chelsea White Sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined. Distribute cake batter evenly between the remaining 2 cake tins. Bake for 30 to 35 minutes, or until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean. Remove from the oven and allow to cool for about 10 minutes, remove from the tins and cool completely.

Icing : Cream the butter until pale, then add the cocoa and Chelsea Icing Sugar, add in water to mix to achieve desired consistency.

Coloured fondant : This is dependent on what 'fillings' you want for your burger.

Tomatoes - red, cut out with a cookie cutter

Beetroot - purple, cut out with a cookie cutter

Lettuce - green and roll over the edges to thin out

Cheese - yellow and cut into a square and cut out holes to make Swiss cheese

Rice Bubble Cake : Melt butter and marshmallow in a pot over medium heat until combined, then add this mixture in around the rice bubbles. Form this into sheet cake tin to create the 'serving tray'.

Cover with rolled out white fondant.

Raspberry Coulis : Combine all ingredients in a pot and bring to boil, then simmer for 10 minutes.

Set aside and let cool then run through a sieve.

Sugar Cookie Fries : In a cake mixer, cream butter and Chelsea White Sugar until light and fluffy, then combine the rest of the ingredients. Refrigerate for 1 hour before rolling and cutting into the size of fries, roll in extra Chelsea White Sugar then bake for 12 to 14 minutes at 170°C.

How to assemble: : Frost the vanilla cakes and top the top half with silvered almonds. Place onto the rice bubble serving tray. Cover the chocolate cake with the icing then brown fondant then press in the end of a small rolling pin to give a dimpled effect.

Serve the sugar cookie 'fries' with the raspberry coulis 'ketchup' on a separate plate.