My second cake attempt

poopydancer · by **poopydancer** » Fri Apr 22, 2022 4:28 am

wow!! well done you! my sis made our cake and put a little brooch on the ribbon, just added something!!

on an aside:
PLEASE can you post or send me a pm with the recipe of choc biscuit cake!
please!
thanks!

lolabelle · by **lolabelle** » Fri Apr 22, 2022 7:57 am

Can I have the recipe too?? Pretty please.

It looks amazing btw. Well done! :o)ll

by **Avondale** » Mon Apr 25, 2022 6:15 pm

Hi teapotty,
I have to say your cake looks FABULOUS !!!!!!!!!!! Wow, it looks like one from a bakery. Fair play to you. You have given me a bit of inspiration to make my own cake. We are having a small wedding - 50 people including kids. I wasn't going to have a cake...... buts you pic has set me thinking... :compress

I'd also LOVE the receipe if you wouldn't mind...

Thanks so much !!!

teapotty · by **teapotty** » Tue Apr 26, 2022 8:58 am

Sorry for the delay! This amount fills a regular (non extra deep) 8 inch tin. Half these measurements for a 6 inch tin and I'd say you'd need to double it for a 10 inch tin (haven't tried making a 10 inch so I'm not sure).

Cake
600g dairy milk (or darker chocolate if you prefer)
400g digestive biscuits
200g maltesers
227g (1 pack) unsalted butter
7 tbsp golden syrup

Ganache
200g white chocolate
100ml full fat cream

Icing
700g ready to roll fondant icing
A few handfuls of icing sugar

-Grease an 8 inch springform tin with butter and line it with clingfilm. You can use a saucepan or anything with a good shape but it's much easier to get the cake out after it has set if you use a springform tin.
-Crush the digestives and maltesers in a bowl- the finer they are crushed, the easier it is to cut the cake and the smoother the edges will be.
-Place a glass bowl over a saucepan of boiling water and melt the chocolate, butter and golden syrup in the bowl. Keep stirring until it's all melted.
-Pour the hot mixture into the biscuit and maltesers and mix very well.
-Pour the mixture into the lined tin. Press down on it so it is firmly packed into the tin- this helps to prevent the cake from crumbling when removed from the tin.
-Leave to set and cool in the fridge for a few hours (if there is anything smelly in your fridge like fish or strong cheese the cake will absorb the smell so make sure you clear out your fridge so it smells neutral).
-Remove the cake from the tin and place on a cake board. Use a thick cake board for the bottom layer and use thin boards for the layers that will go on top.
-Use some string or measuring tape to measure the diameter of the top of the cake plus the height of the two sides. Add a few centimetres and this should be the diameter of your circle of icing. Note measurements for later.
-Cover the cake in a thin layer of white chocolate ganache*(see below). Smooth any bumps quickly with a spatula or palette knife- be quick as the ganache sets fast but it doesn't need to be perfect either. It's just there to act as "glue" to stick the icing on.
-Cover a clean surface (table or counter top) and your hands with generous amounts of icing sugar. Shape the icing into a round ball in your hands. Roll out the icing- lift and turn the icing after every few rolls to ensure a nice round shape and that it doesn't stick to the work surface. Use more icing sugar on your work surface if the icing is getting stuck.
-The diameter of the icing should be what you measured earlier with the string i.e. the diameter of the top of the cake plus the height of the cake (x2) plus a few spare cm.
-Use the rolling pin to lift the icing onto the cake- make sure it's in the centre and place it down carefully to avoid air bubbles. Very careful smooth the icing tightly to the sides of the cake. Cut off any excess icing at the base with a knife. The cake is now ready to decorate with ribbon, pearls, flowers etc.

*White Chocolate Ganache

-Finely grate the white chocolate in a bowl
-Heat the cream in a saucepan until it starts to bubble
-Pour cream into the bowl of grated white chocolate and mix quickly. The ganache is ready to spread over the cake.

teapotty · by **teapotty** » Tue Apr 26, 2022 9:04 am

http://www.youtube.com/watch?v=5GF9HjdSYo4

Just to add I watched this video before I tried the icing- I think it helps to see the technique.

JustBecause · by **JustBecause** » Tue Apr 26, 2022 10:01 am

Your cake looks fab and seeing malteesers in the receipe I am sure it will taste amazing too.

by **Avondale** » Wed Apr 27, 2022 11:35 am

Thank you SO much teapotty !!!!!!!!! I'm going to give this a lash next week !!!!!

I can't wait to have a go at it actually................ I will post a pic when I have something to show :o)ll

by **t2be2012** » Mon May 02, 2022 8:09 pm

Thanks teapotty i think ill give it a go too!!! :o)ll

your cake looks fab!!!!

by **no way** » Sun May 08, 2022 4:06 pm

Fab teapotty

I'd be so proud too, there are so many brides on this thing that are so good at making things, I'm going to try and follow your recipe and see how i get on. I love chocolate biscuit cake :-8

Alsgal12 · by **Alsgal12** » Sun May 08, 2022 4:10 pm

I'm sooo impressed! Fair play- very professional looking!

by **Veruca-Salt** » Sun May 08, 2022 6:19 pm

Looks great! And that recipe sounds AMAZING :lvs

by **hourglass** » Mon May 09, 2022 9:35 pm

Thank you so much teapotty for posting the receipe. I have copied and pasted it into my documents and will print off and try soon. also the video link is really helpful. Do you know how many days in advance of the wedding you can make the cake? so that it will still taste great and be fresh. The ingredients sound so yummy x Thanks again you're a gem x :xxx

by **hourglass** » Wed May 11, 2022 10:17 pm

Hi! Me again. I followed your receipe tonight and i'm so chuffed! Cake looks amazing. Patience is all you need. Thanks so much teapotty :xxx

teapotty · by **teapotty** » Fri May 13, 2022 12:38 pm

That's great, did you do icing? How did you get on? The only thing I'm nervous about is doing the icing on the biggest cake- just afraid fo it cracking when I lift it onto the cake. Oh well, fingers crossed! I'd say I'll make one more trial cake for my friend's birthday so if I figure out any other tips from it I'll let ye know!

by **hourglass** » Fri May 13, 2022 2:26 pm

I did the icing too. I used Dr. Otker (sp?) regal icing. Bought it in tesco, needed 2 boxes at €1.99 each for the 8" cake and everyone was commenting about how smooth and perfect looking it was for a beginner!! sil2b said if this is your first attempt I wouldn't like to see your third, you'll pass for a pro!!!! Followed your receipe exactly and it tastes devine. Have been sharing it with everyone yesterday and today. I know what you're saying though about the icing it's not able for much hardship have to be so careful with it x

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