My youngest sister was 30 last week. Of course, we can’t let a celebration go ahead without a cake so into the kitchen I went. Rachel is really easy going with her cake choices so I knew I could have a play at something a little different. She still has tons of her wedding cake left over so I decided to have a bash at a drip cake – She wasn’t having a formal party so an informal cake would be fine.
The cake itself is 4 tiers of vanilla sponge filled with raspberry jam and my American Vanilla Frosting. I made a double batch of the frosting and coloured the rest in pink for the outside. And then … I made the ganache. Be prepared, you will get covered in chocolate – I was finding it everywhere for hours after.
150g Dark Good Quality Chocolate (I used 80% cocoa)
100g Butter (Cut into small/tiny cubes)
I cannot find where I originally got these measurements from or I would credit. I’m thinking that perhaps I have just come up with the measurements as the years have gone on though as this is using a full bar of chocolate.
I melted the chocolate in a glass bowl over a small pan of simmering boiling water. (As usual, do not allow the base of the chocolate bowl to touch the water).
As soon as the chocolate is melted (keep stirring continuously so it does not catch) remove from the heat.
Stir in the butter until fully melted and keep stirring.
I allow the chocolate to cool for about 1-2 minutes but not so much that it starts to set – I dip the back of a metal spoon in to see how long it takes for the chocolate to drip down. You want it quite runny but not so much that it will run all the way down the cake. You can always add more on top but its hard to remove any drips of chocolate that run away.
I added a tablespoon of chocolate to the top of the cake at a time and gently persuaded it over the edge so it started to drip down. Go all the way around and keep adding until the top is fully covered and you have enough drips.
There was just enough chocolate for me to cover the base of the cake and also cover the 2 donuts in the ganache too (I know I could have bought chocolate donuts but I wanted them the same chocolate covering as the cake)
I attached the donuts with a spoonful of chocolate ganache and also stuck on Ferrero Rocher, Mint chocolate sticks, fudge pieces and chocolate shards.
I forgot to take a picture of the finished cake but there was also a sparkly pink 30 on the board and I used a leopard print ribbon to complete the cake.
As you will see from the picture below, Tara could barely keep her hands off the cake!
I am completely bowled over by how many fantastic bakes we had submitted to #BakeoftheWeek last week. There are some seriously creative bakers out there!
As expected we had a lot of Halloween bakes submitted but also some wonderful GBBO inspired bakes too for the last in the series *weep*
My featured bake this week comes from Tin & Thyme with these ultra autumn Easy Gingered Pear, Almond & Honey Cakes. I’m a sucker for anything ginger especially at Bonfire Night.
1. Halloween Pumpkin Cake from Hodge Podge Days
2. 8 Easy ways to decorate Halloween Cupcakes from Hijacked By Twins
3. Super creative Vampire Blood Cupcakes from Miss Pond
4. Halloween Honeycomb Chocolate Brownies from Cake Escapes (And a warm welcome on your first week of joining the Bake of the Week crew!)
5. Pistachio, Orange & Raspberry Fondant Fancies from the Gluten Free Alchemist
6. Strawberries & Cream Meringue Crown Cake from Mummy Mishaps
7. Savarin from Hijacked by Twins
8. Cherry & Nutella Chocolate Cake from The Baking Explorer
9. Lemon & Thyme Savarin Cake from Only Crumbs Remain
10. Easy Cranberry & Pistachio Palmiers from Baking Queen 74
11. Homemade Picnic Treats from Only Crumbs Remain
12. Autumnal Spiced Pumpkin & Walnut Cakes from the Gluten Free Alchemist – That I’ve only just realised are Halloween inspired but quite frankly I’d eat them all year round if I could!
13. Love Beetroot Hearts Quiche with Feta & Olives from Allotment 2 Kitchen
14. Slow Cooker Blueberry & Banana Bread from Baking Queen 74
I’m very pleased to announce that from next week the lovely Jenny from Mummy Mishaps will be joining the Bake of the Week team and sharing the load. That means we will take it in turns to do the RoundUp and host the linky but you will also get double the shares.
We plan on sharing your posts on:
…aswell as commenting on each entry and including a link in the next week’s RoundUp.
Please add the badge below to your post to let others know about the Bake of the Week gang. Its great to see so many of you commenting on each other’s posts – Feels so nice that we appreciate other’s bakes.
Jenny will be posting the RoundUp next Tuesday over at Mummy Mishaps – Please link to both Jenny (http://mummymishaps.co.uk) and me (http://CasaCostello.com) in your posts. As usual, if you would like extra Retweets, feel free to tag us in your tweets @JennyPaulin & @CasaCostello with the #BakeoftheWeek hashtag.
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