Moist CHOCOLATE CAKE WITH PINK FROSTING
Makes: 1 – 8 or 9-inch layer cake
Oil 1/2 cup
Milk 1 cup
2 cups castor sugar
2 large eggs
1 tablespoon vanilla essence
Instant coffee 1 tbsp plus boiling hot water 1 cup
1 cup plus 3/4 cup all-purpose flour
3/4 cup cocoa powder
1 and 1/2 teaspoon baking soda
1 teaspoon baking powder
1 cup dark chocolate chips
Optional: sprinkles, for decorating
Icecream cone biscuits
Whippy whip cream 500 gm
Pink food colour few drops
Turn the oven onto 425. Butter and flour the insides of 2 – 8″ or 9″. Square cake pans.
Beat eggs for 3 minutes till fluffy and add oil,milk,vanilla essence..mix well.
In a second bowl whisk together the flour, cocoa powder, castor sugar,baking soda and baking powder. Add this to the liquids ,fold with spatula..
Dissolve instant coffee in hot water and add this hot mixture in above mixture and beat for 1/2 minute.make sure it should not have any lumps.
Pour the batter evenly between the prepared square cake pans and bake in the oven for 20-25 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
Remove the cakes from the oven and let them cool for 10 minutes in the pans. Carefully invert the cakes onto a cooling rack
How to decorate castle cake……..
Using serrated knife, cut off the dome of each cake layer to create a flat, even top.
Tint white frosting with red food coloring to create a desired shade of pink.
Place the first cake layer on a serving platter. Using a spatula, spread about 1/3 cup of pink frosting over the top of the cake layer. Invert the second cake layer and place on top of the frosted cake.
Spread another 1/3 cup of pink frosting on top of the cake.
Invert the third cake layer and place on top of frosted cake. Push down on the cake to make sure the cake layers are level and stable.
Using the serrated knife, cut the fourth layer into four quarters.
Spread a small dollop of pink frosting in the middle of the layered cake. Lay one of the quarters on top. Spread frosting on top of the quarter and place a second quarter on that. Again, spread pink frosting on the top and lay the third quarter on top of the second one.
Cut the last quarter into quarters again.
Make a third tier on the cake. Spread frosting on the top layer. Place one of the small remaining pieces on top. Repeat with another layer of frosting and another small remaining piece of cake.
Crumb coat the cake by spreading a thin layer of pink frosting all over the entire cake. Chill for 30 minutes.
Decorating Your Castle Cakes
Frost the cake with a thick layer of pink frosting. Once cake is frosted, use spatula to remove excess frosting, working from the outside of the cake in, to create a level, even look.
Frost the outside of the sugar cones with pink frosting. Roll them in the sanding sugar to coat evenly. Place four of the cones upside-down on the corners of the bottom tier of the cake, pressing cones slightly to adhere them to the cake. Place the last cone in the center of the top layer.
Line the border of the bottom tier between the cones with sugar cubes, leaving a small space between each sugar cube.
Use a small dollop of frosting to adhere candy stars to the top of each of the five cones.
Place colored gumballs around the cake to decorate.
Place two pink wafer cookies on the bottom cake layer for the doors. Cut some wafer cookies into smaller pieces and place around the cake for windows. Using decorator’s icing or a pastry bag with white frosting, pipe accents onto the windows and doors.
Insert candles on the cake.
If you would like to make this castle cake for a boy, you can do so with the following variations:
Use chocolate frosting to ice the cake.
Leave the ice cream cones unfrosted and instead, pipe accents on the cones with blue frosting.
Change the color palette of the decorations, using blue, yellow, red and chocolate candies.
Change the wafer cookies to chocolate or vanilla.
Create a drawbridge using pretzel sticks.